Easy Mediterranean Diet Lasagna Recipe (Vegetarian)

🧂 Ingredients

• 16 whole grain lasagna noodles

  cooked al dente
• 3 cups shredded mozzarella cheese
• ½ cup kalamata olives
• 12 ounces artichoke hearts

  drained
• ½ cup sun-dried tomatoes

  optional
• 2 tablespoons olive oil

  extra virgin
• 1 medium onion

  chopped
• 2 cloves garlic

  pressed, or minced
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil

  roughly chopped
• 24 ounces marinara sauce
• 2 tablespoons olive oil

  extra virgin
• 1 medium carrot

  chopped
• 1 medium zucchini

  chopped
• 1 medium yellow squash

  chopped
• 1 red bell pepper

  chopped
• 1 handful fresh baby spinach leaves
• 1 cup whole milk ricotta cheese
• 1 cup cottage cheese
• ¼ teaspoon black pepper
• ½ tbsp Italian seasoning

Instructions

• 1 Heat oven to  375˚F.
• 2 Bring a large pot of lightly salted water to a boil. Boil lasagna sheets in
  boiling water until al dente, for about 8 minutes. Drain the pasta, and rinse
  with cold water. Set aside.
• 3 To make the tomato sauce, heat the olive oil over medium heat in a large
  skillet. Add onions and garlic and sauté until the onion is translucent. Add
  Italian seasoning (or substitute with teaspoon dried oregano), salt, pepper,
  basil and sautee for another minute. Add tomato sauce. Simmer for about 10 more
  minutes, until thickened. Set aside.
• 4 In a separate pan, heat olive oil over medium-high heat. Add carrot, zucchini,
  yellow squash, and red bell pepper to the pan. Sauté the veggies until they are
  tender, stirring occasionally.
• 5 Once the vegetables are soft, add in a handful of fresh baby spinach and cook
  until wilted.
• 6 Transfer the sautéed veggies to a blender, add ricotta cheese and cottage
  cheese. Blend until the mixture is smooth.
• 7 Stir freshly ground black pepper and Italian seasoning into the cheese and
  vegetable mixture, to taste.
• 8 To assemble, add ½ cup pasta sauce to a 9×13 baking dish and spread evenly.
  Arrange 3 cooked lasagna sheets in a single layer. Spread ⅓ of the tomato sauce
  mixture, ⅓ of the vegetable & cheese mixture, and a cup of mozzerella cheese, in
  an even layer. Repeat this step for a total of 2 layers.
• 9 For the third and final layer, add 3 lasagna sheets topped with remaining tomato
  sauce. Add artichoke hearts, kalamata olives and sun-dried tomatoes (optional).
  Add the remaining cheese mixture and a finish with mozzarella cheese.
• 10  Poke 9 toothpicks over the surface of your lasagna (to keep the foil from
  sticking to the cheese). Cover with foil and bake at 375˚F for 40 minutes.
• 11 Remove foil and broil for 3 to 5 minutes, or until cheese turns golden brown.
  Let lasagna rest 30 minutes before slicing.

Nutrition Info