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Mediterranean Vegetable Lasagna

Prep: 30 min

Cook: 45 min

6 servings

Medium

This Mediterranean Vegetable Lasagna combines the comforting textures and flavors of traditional lasagna with a rainbow of anti-inflammatory vegetables, whole grains, and spices. Featuring ingredients like olive oil, garlic, spinach, and whole wheat lasagna noodles, it's designed to nourish the body while satisfying cravings. The inclusion of turmeric and garlic not only enhances the flavor but also boosts the anti-inflammatory benefits of the dish, making it a perfect dinner option for those seeking both health and comfort in their meals.

Anti-Inflammatory Ingredients

Olive Oil1/10 Garlic2/10 Turmeric1/10 Spinach1/10

Ingredients

9 sheets whole wheat lasagna noodles
2 tablespoons extra virgin olive oil
3 cloves garlic
1 medium red onion
1 large zucchini
1 yellow bell pepper
3 cups spinach
2 cups crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon turmeric
1.5 cups ricotta cheese
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese
to taste salt and pepper

Instructions

Preheat your oven to 375°F (190°C).

Prepare the lasagna noodles according to package instructions, then set aside.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent.

Add chopped zucchini and bell pepper to the skillet, cooking until they begin to soften, about 5 minutes.

Stir in spinach, and cook until it wilts. Then, incorporate the crushed tomatoes, tomato paste, oregano, basil, turmeric, salt, and pepper. Simmer for about 10 minutes.

In a mixing bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese. Season with a pinch of salt and pepper.

To assemble the lasagna, spread a thin layer of the vegetable sauce at the bottom of a baking dish. Layer with 3 lasagna noodles, followed by half of the cheese mixture, and then a layer of vegetable sauce. Repeat the layers, finishing with a layer of noodles topped with the remaining vegetable sauce and sprinkled with the rest of the mozzarella and Parmesan cheeses.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for a few minutes before slicing and serving.