Monday, November 15, 2010

Lasagna Primavera




This is another delicious recipe that I found at Mel's Kitchen Cafe. I first tasted Lasagna Primavera several years back and became a huge fan. It had never really appealed to me before and I never thought it even looked that appetizing but tasting it convinced me otherwise. My husband and son also loved it. The only complaint was that I should omit the carrots next time. They just still had a tiny crunch to them and didn't cook quite through. I don't think I would omit them completely because carrots sweeten things up a bit and are complimentary to the sauce. What I will do is perhaps chop them super tiny or shred them. This dish does require some prep time but it is well worth it. I would definitely recommend making it. I don't post things that I wouldn't recommend or that have turned out badly. No way!!!! I don't want to waste my time or your time writing about them! But I do have disasters....Like using stale nuts. Oh yes...not the recipes fault but mine. In fact, the cake was delicious (I will post that one) but as soon as you bit into an almond, oh what a stale taste. Lesson learned - use up nuts quickly. Don't keep them too long. And they are too expensive to waste. Anyhow, on with the recipe!


1 cup chopped carrots (shred or diced very tiny)
3 zucchini, finely chopped, 1/4 inch or less pieces
2 squash, finely chopped, 1/4 inch or less pieces
2 cups chopped broccoli
20 ounces chopped frozen spinach, thawed and drained well
3 cups ricotta cheese (I used low fat)
1/2 teaspoon salt
16 ounces mozzarella, shredded (about 4 cups)
4-6 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 (24 ounce) jars pasta sauce or 6 cups of homemade sauce (I used a store bought marinara)
12 no boil lasagna noodles (I used Barilla brand) or 12 regular lasagna noodles, boiled and drained - I love the no boil ones!


Preheat oven to 350 degrees F.

Combine all the chopped vegetables, (carrots, broccoli, zucchini and squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they will finish cooking in the oven).

In a medium bowl, combine the ricotta, spinach and salt. Mix well.

Lightly grease a 9x13 inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the lightly steamed vegetables evenly. Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top. This lasagna will be piled high - above the rim of your 9x13 inch pan, but it will settle as it bakes.

Cover the lasagna with a sheet of lightly greased foil and place the 9x13 inch pan on a large baking sheet lined with foil (this is in case any bubbles up and spills over). Bake covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.

14 comments:

Catherine said...

This looks wonderful Debbie. It sounds absolutely mouthwatering.
Cheers~

Cheryl said...

YUM, I have never eaten Pasta Primavera, looks delish tho! p.s. I keep my nuts in the freezer, they last forever and dont get stale!

Nutmeg Nanny said...

I love the addition of spinach! So tasty :)

Mags @ the Other Side of 50 said...

This is about as low fat as lasagna can get! Great use of veggies....it looks delicious!

Bunny said...

Oh I love this Debbie! I love veggies and tomato sauce, they are so good together, throw in some cheese and pasta and it's terrific!

Emily said...

Wow your lasagna looks great! I love all the veggies you used.

Jenn said...

Lasagna....I love love love lasagna! I've made a veggie lasagna that was very similar to this...but yea, I don't know how I feel about carrots in it!! Looks delicious!!!

Cassie said...

What's not to love about a big, hearty lasagna?! This veggie-stuffed one looks delish!

teresa said...

i remember seeing this one, it looks awesome. i love spinach in lasagna!

Judy said...

I love lasagne primavera. Give me veggies.

Ingrid said...

Looks good to me and my veggies lovers would be pleased.
~ingrid

Katy ~ said...

Debbie, I've only eaten lasagna primavera but have never made it. I LOVE it. Now that I have seen yours, I am so inspired to make my own. Will have to wait for a family event since there's only the 2 of us here, but this looks like a real pleaser! Thank you for sharing.

Joanne said...

I love lasagna in any form but this veggie-filled one sounds especially delicious! I only post dishes that I recommend as well unless I specifically say outright that it was absolutely terrible and thus I want to spread the word and prevent anyone from wasting their time on it.

Melanie said...

I'm so glad you liked this recipe!