Last week, we found lasagna on sale at our local supermarket, so we got some and decided put that on the menu for the week. Jas wanted beef in his lasagna, but we had so many vegetables lying around, so I decided to make veggie lasagna instead. This is a low-fat recipe because we reduced the amount of cheese used, and we also used skimmed ricotta instead of full-fat ricotta.
In lieu of beef in the lasagna, I made beef stuffed with ricotta and cheddar, and it worked really well with the lasagna too. (See below)
- 1 packet oven-ready lasagna
- 1 32oz container of ricotta cheese
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 large onion, diced
- 2 eggs
- 1 bottle pasta sauce
- 6 basil leaves, chopped
- 2 tablespoons olive oil
- 1/4 + 1/4 cup Parmesan cheese
- dash of black pepper
- In a heated pot, add the olive oil, and fry the onions until they are transparent.
- Add the diced zucchini and yellow squash and fry until they are half-cooked.
- Add the pasta sauce and basil leaves, and let the sauce simmer for 15 to 20 minutes.
- In a large mixing bowl, mix the black pepper, eggs, pepper and 1/4 cup Parmesan cheese.
- Add 1/4 of the pasta sauce to the bottom of the 9 x 13 pan.
- Add four sheets of lasagna on top of the sauce, and add 1/2 the ricotta mixture and 1/4 of the pasta sauce on top of the lasagna sheets.
- Repeat the previous step.
- Add four more sheets of lasagna, and top with the rest of the sauce.
- Sprinkle 1/4 cup of Parmesan cheese over the sauce.
- Bake the lasagna in the oven at 350F for 60 minutes.
- Serve warm.
|I served this with ricotta-stuffed beef!|