Lasagna is a classic comfort food, but you don’t have to relegate all indulgent dishes to your winter recipe arsenal. With a few tweaks, you can make any heavy winter dish fit for warm-weather seasons that are easy on digestion and full of light, aromatic flavors. This spring vegetable lasagna recipe is the perfect go-to spring-apropos comfort food. It’s meat-free and full of zucchini, peas, herbs, and spices, leaving you wholly and wholesomely satisfied.
Spring Vegetable Lasagna Recipe
- 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
Preheat the oven to 375 degrees Fahrenheit.
Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse them with cold water. Lay the noodles out flat on a damp cloth, separate from one another. This prevents sticking and tearing.
In a saucepan over medium heat, add the olive oil and onion. Stir and cook the onion for a few minutes, or until it begins to turn translucent. Add oregano, rosemary, thyme, white pepper, red pepper flakes, and garlic. Stir and continue to cook for one minute before adding in the spinach, zucchini, and peas. Cook until the spinach is wilted and the zucchini and peas are tender – about 8-10 minutes. Also, make sure that the extra liquid has cooked off. Remove from heat and set aside.
In a large bowl, fold together the ricotta and nutmeg.
Coat the bottom of a glass pan with about 1 cup of the marinara sauce. Layer with 4 lasagna noodles. Atop of the noodles, spread ½ of the ricotta mixture and then ½ of the vegetable mixture. Spoon 1 cup of the marinara sauce atop the vegetables. Repeat the layers, first with 4 lasagna noodles, the remainder of the ricotta mixture, the remainder of the vegetable mixture, and 1 cup marinara. Top with the remaining 4 lasagna noodles, the remaining 1 cup marinara, and all of the mozzarella. Cover the dish carefully with aluminum foil and place it in the oven.
Bake for 45 minutes. Remove the foil and cook for an additional 10 minutes. The cheese will be golden brown and the entire dish piping hot and bubbly! Remove from oven and let sit for a few minutes before serving. Enjoy!
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