Spring Vegetable Lasagna Recipe: a Light Take on a Comfort Classic
Indulge in the season and your favorite comfort food with this vegetable lasagna recipe full of spring veggies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.organicauthority.com.
Cooking tools:
- Oven
- Pot
- Saucepan
- Colander
- Damp cloth
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Glass pan
- Baking dish
- Aluminum foil
- Grater
- Wooden spoon
Ingredients
- 12 lasagna noodles
- 1 small white onion, diced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1/8 teaspoon ground white pepper
- ½ teaspoon red pepper flakes
- 1 garlic clove, minced
- 4 cups fresh spinach
- 2 zucchini, thinly sliced
- 1 cup frozen peas, thawed
- 16 ounces ricotta cheese
- ¼ teaspoon ground nutmeg
- 4 cups marinara sauce, homemade or store-bought
- 1 cup grated mozzarella
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