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Vegetable Lasagna with Mixed Green Salad

Vegetable Lasagna with Mixed Green Salad

By Nathan Haskins

Total: 45 minutes
VegetarianMain CourseSalad

Ingredients

  • 9 sheets Lasagna sheets or no-boil noodles
  • 1.5 cups Mixed roasted vegetables (zucchini, eggplant, spinach)
  • 1 cup Ricotta/Mozzarella mix
  • 2 cups Marinara sauce
  • 4 cups Mixed greens
  • 1/4 cup Olive oil dressing
  • 1 tbsp Olive oil
  • to taste N/A Salt
  • to taste N/A Black pepper

Instructions

1

Preheat your oven to 375°F (190°C).

2

In a baking dish, spread a thin layer of marinara sauce on the bottom.

3

Place a layer of lasagna sheets on top of the sauce.

4

Spread half of the mixed roasted vegetables over the noodles.

5

Dollop half of the ricotta/mozzarella mix over the vegetables. Spread evenly.

6

Pour a layer of marinara sauce over the cheese.

7

Repeat the layers with the remaining ingredients: another layer of noodles, vegetables, ricotta/mozzarella, and top with the remaining sauce.

8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9

Remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden.

10

While the lasagna is baking, prepare the salad by tossing the mixed greens with olive oil dressing in a large bowl.

11

Season the salad with salt and black pepper to taste.

12

Once the lasagna is done, let it cool for a few minutes before slicing and serving with the mixed green salad.

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Vegetable Lasagna with Mixed Green Salad

By Nathan Haskins

VegetarianMain CourseSalad
Vegetable Lasagna with Mixed Green Salad - Lasagna sheets or no-boil noodles, Mixed roasted vegetables (zucchini, eggplant, spinach) recipe

This Vegetarian Main Course Salad recipe is ready in 45 minutes and features Lasagna sheets or no-boil noodles, Mixed roasted vegetables (zucchini, eggplant, spinach), Ricotta/Mozzarella mix and other delicious ingredients. Contains 450 calories total.

45 minutes

Ingredients

  • 9 sheets Lasagna sheets or no-boil noodles
  • 1.5 cups Mixed roasted vegetables (zucchini, eggplant, spinach)
  • 1 cup Ricotta/Mozzarella mix
  • 2 cups Marinara sauce
  • 4 cups Mixed greens
  • 1/4 cup Olive oil dressing
  • 1 tbsp Olive oil
  • to taste N/A Salt
  • to taste N/A Black pepper

Instructions

1

Preheat your oven to 375°F (190°C).

2

In a baking dish, spread a thin layer of marinara sauce on the bottom.

3

Place a layer of lasagna sheets on top of the sauce.

4

Spread half of the mixed roasted vegetables over the noodles.

5

Dollop half of the ricotta/mozzarella mix over the vegetables. Spread evenly.

6

Pour a layer of marinara sauce over the cheese.

7

Repeat the layers with the remaining ingredients: another layer of noodles, vegetables, ricotta/mozzarella, and top with the remaining sauce.

8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9

Remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden.

10

While the lasagna is baking, prepare the salad by tossing the mixed greens with olive oil dressing in a large bowl.

11

Season the salad with salt and black pepper to taste.

12

Once the lasagna is done, let it cool for a few minutes before slicing and serving with the mixed green salad.

Nutritional Information

Calories per Serving: 450

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Explore More

🥗 Vegetarian Recipes🥘 More with Lasagna sheets or no-boil noodles🥘 More with Mixed roasted vegetables (zucchini, eggplant, spinach)🥘 More with Ricotta/Mozzarella mix

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