Veggie Lasagna - Half Portion
I try to be as healthy as possible at all times. This recipe isn't exactly that, but it's the perfect way to pack lots of veggies into your kiddo's without them really noticing.
So, if you've hopped off the meat eating train for a bit, but still don't mind dairy, this veggie lasagna recipe I've concocted is going to rock your world.
You might be thinking, "Ewe!", because honestly, at first, I did too, but then I made it, I ate it, and I'm never turning back. I've been subbing vegetables everywhere that I would normally put meat, and come to find out, everything still tastes almost exactly the same, so meat isn't all it's cracked up to be as far as making the flavor of a dish.
I get anxiety making lasagna in big dishes because I know it will go to waste and I hate throwing food away, so this portion size is perfect to feed a family of 4-5 for one evening (we actually fed 6-7 people with it) and still have leftovers for lunch the next day. If you'd like to make this dish in a standard 13x9 pan, just double the recipe.
What you'll need:
-7 strips of lasagna noodles (if you can find whole grain or whole wheat noodles, you'll make this lasagna healthier.)
-1 handful frozen broccoli
-1 handful frozen green beans
-1 handful frozen, crinkle cut carrots (or sliced carrots)
-1 15 oz. ricotta cheese (you'll use about half)
-1 8 oz. bag of mozzarella cheese
-1 24 oz. jar of marinara sauce (I use Newman's Own because they are an ethical company & donate 100% of their profits to charity).
(You can use whatever vegetables you want. When my kids won't be sharing with me, I'm going to try some green pepper and onion next time.)
Below is what your first layer will look like:
Pre-heat your oven at 375 degrees.
Apply a thin layer of marinara to the bottom of an 8X8 pan so noodles don't stick.
Boil your noodles for about 10-12 minutes (add salt or oil to prevent sticking). Stir occasionally.
While your noodles are boiling, put all your veggies in a pot & steam them. (I use frozen vegetables because they preserve nutrients). This takes place of the time you'd normally prep meat for a meat lasagna.
Once noodles are done, drain them. Let them cool enough to touch and layer 3 rows of noodles in your pan.
One end of your noodles will lap over your pan - don't cut them off. Let them hang over.
Apply a layer of ricotta over top of the noodles, then a layer of shredded mozzarella, then a layer of your steamed veggies.
Apply another layer of noodles over top of your veggies, but let the noodle ends drape off the opposite side of your pan than the bottom layer, then repeat layering your marinara, ricotta, mozzarella, and veggies. Fold over your noodles that lapped and apply your 7th noodle straight down the middle that is uncovered and apply a generous layer of marinara and mozzarella cheese.
Bake on 375 degrees for 30-35 minutes. Make sure your cheese is fully melted.
Let stand for 5 minutes & serve.
Your final product will look like this:
Have you tried this recipe? Tell us what you thought of it in the comments below! Find more recipes HERE.
Leave a Reply.
Proud Mom of 3 beautiful children. Creator, designer, & owner of Liv & Co.
Join our email list for the latest blog post updates, Liv & Co. + Blue November Sales and more. Subscribe below. (We won't spam you.)
Advertise your small business here! Just $10 for 2 weeks! Click HERE to checkout!
Are you a Midwest maker? If you own a small business in Illinois, Indiana, Kansas, Michigan, Minnesota, Missouri, Ohio, Nebraska, North Dakota, South Dakota or Wisconsin, join us over at Made In The Midwest on Facebook.