It’s 90% because I’ve been getting the majority of my veggies from our farmer’s market and when you shop at the market, you wind up buying in bulk. You don’t necessarily have to but you can rarely get just one or two of something unless it’s an onion or head of garlic AND it ends up being significantly cheaper to buy larger amounts of things at once.
So ever since zucchini, spinach and peppers came in to season here, I’ve been buying them in heaps. I just love walking away from the market with my arms full of bags and bags of vegetables for $15 or less. It’s amazing.
Obviously I’m buying other things. We’re knee deep in sweet potatoes, cauliflower, green beans, aaaaalllll the greens, cucumbers, tomatoes and the list goes on. But the combination of zucchini, bell peppers and spinach is my jam.
This three cheese summer veggie lasagna is also SOOOOO my jam. It’s legitimately the best lasagna I’ve ever eaten including all meat varieties I’ve made/eaten in my life. It’s also the best lasagna several others who have had this lasagna have eaten. Admittedly, one of them is a vegetarian. But other meat eaters are lovin’ up on this three cheese summer veggie lasagna just as much.
I made this once for my cousin who recently jumped on the gluten free train (BOOOOO) so I had to use rice pasta. NOT a fan. I’m an al dente noodle kinda gal, not a mush kinda gal. I was also almost out of ricotta so had to skimp on that. Also not a fan of skimping on the cheeses.
BUT it still turned out okay. Not awesome, but okay. Leftovers were enjoyed cold over the course of the week and I knew I needed to re-do it to give the three cheese summer veggie lasagna the deliciousness it deserved to be.
So I did. I got real pasta noodles, doubled up on the ricotta, amped up the mozzarella and asiago, piled it high with fresh sauteed zucchini, bell peppers, spinach and garlic, made my quick tomato basil pasta sauce, layered it up and baked it to beautiful, bubbly, melty lasagna perfection.
A summery lasagna full of real food ingredients that will rival any meat lasagna. Most certainly any nasty frozen variety out there.
Now LISSTEEEEN, I get it’s summer and we don’t want to turn our ovens on because it’s already pretty hot out and who really wants to spend time inside (except me) cooking when it’s so nice out? I GET IT. Even though I don’t feel the same, I get it.
So double the recipe. This one serves 8 pretty generously unless you’re mega hungry. I also get that. Some days 1/8 is perfect, other days I’m like, nope, I’ll take 1/6. But depending on how many people are in your house, double it so you guarantee you have leftovers for daaaayyyssss. And then you’re only spending like 30-45 mins in the kitchen (the rest of the time is oven time so you can be outside!) and then you get to reap the rewards for a few more days.
Ie, you get to be outside more. And you get your veggies in while getting your carbz and cheese requirements.
We are so winning right now.
Come back on Friday for a super delish dessert/breakfast and next week for some summery curries and enchilaaadaaassss (aka more cheese).
- 1 375g packagle no boil lasagna noodles
- 2x my recipe for easy marinara sauce (see link below)
- 1 300g tub full fat ricotta cheese
- 1 cup shredded asiago cheese
- 1 large egg
- pinch of salt
- ½ C loosely packed chopped basil
- 3-4 C shredded mozzarella
- 3 medium/large zucchini, diced
- 3 sweet bell peppers, cored and diced
- 180g fresh baby spinach (half a standard large package)
- 1 tbsp olive oil
- ½ tsp garlic powder
- salt, to taste
- ¾ C fresh chopped basil
- Make the marinara sauce (remember x2) or you can use your favorite storebought. You'll need about 56 ounces (the amount my sauce would make). Reserve the basil and garlic used to make the sauce.
- Preheat oven to 375F
- Heat a large skillet over medium/high heat and add the olive oil. Once hot, add the zucchini and bell peppers. Add a couple pinches of salt and stir frequently until soft. Add the spinach and continue stirring until wilted. Add the garlic powder and more salt, to taste. If you made my sauce, shop up the basil you reserved and throw it in with the vegetables. Chop up 1-2 of the cloves of garlic you reserved and throw that in, too.
- In a small bowl, combine ricotta, ½ C asiago, the basil and a good pinch or two of salt. Mix well.
- In a 9x13inch deep baking dish, add a thin layer of sauce. Top with 1 layer of noodles. Add ½ of of the veggies, 1½ C mozzarella and more sauce.
- Top with another layer of noodles and all of the ricotta mixture. Spread evenly. Add remaining vegetables and more sauce.
- Top with final layer of noodles, more sauce (you may have some extra but make sure you make it good and saucy), ½ C chopped basil and remaining asiago and mozzarella.
- Bake uncovered for 45 minutes. Check to make the sure the noodles are done by piercing it with a fork. They should be more al dente, you don't want mush.
- Allow to rest for 15 minutes before slicing and serving.Top with extra sliced fresh basil, if desired.
You can microwave it. It'll likely make it soggy (we don't have a microwave) but you do whatever's best for you.
Here’s the sauce I use for basically everything involving a tomato based pasta sauce! I <3 it. Obviously you’re not going to add the spinach or chickpeas. Just the sauce! ALSO, when I make it for lasagna, I don’t add the butter at the end. You still can but I find it gets lost in the other flavors so it isn’t necessary here.