Popular Conditions & Diets
Ingredients
12
Time
1h 15m
Serves
6
Recipe by Fran Allen
Ingredients
12
Time
1h 15m
Serves
6
2
Zucchini
thinly sliced
1/2 med
Butternut Squash
thinly sliced
1/2 pint
Mushrooms
thinly sliced
4 cups
Marinara Sauce
2 cups
Ricotta Cheese
3 cups
Meal Prep
Dinner
Kid-Friendly
Vegetarian
Frozen Spinach
drained
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Lemon
zested and juiced
1 Tbsp
Extra-Virgin Olive Oil
1 package
Oven Ready Lasagna Noodles
2 cups
Mozzarella Cheese
freshly grated
1
Preheat the oven to 425F.
2
In a mixing bowl, combine the ricotta, spinach, salt, pepper, lemon zest and juice and olive oil. Set-aside.
3
In a long, medium-sized baking dish, begin to assemble your lasagna. Coat the bottom of the dish with marinara sauce and layer noodles. Top with a layer of vegetables and a sprinkle of mozzarella cheese on top. Repeat this step again.
4
After 2 layers of lasagna, add your ricotta mixture on top. Cover with more noodles, sauce, veggies and cheese.
5
Once completed, cover with parchment paper and make sure to avoid it coming into contact with the cheese. Bake for 30 minutes or until bubbling.
6
Remove the parchment paper and bake again for another 15 minutes until the cheese is melted and golden brown. Remove from heat and allow to set for 15 minutes before serving.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
