Lasagna Platter Recipe
One piece of grilled veggie lasagna, choice of 2 sides & salads
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Ingredients
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Lasagna
Sides & Salads
Method
Lasagna Preparation
- 1
Prepare the Vegetables
Slice zucchini and yellow squash into thin rounds. Mince the garlic cloves.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add zucchini, yellow squash, and spinach, cooking until the vegetables are tender, about 5-7 minutes. Season with salt, black pepper, and Italian seasoning.
- 3
Cook the Lasagna Noodles
In a large pot, boil water and cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- 4
Assemble the Lasagna
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles, half of the sautéed vegetables, half of the ricotta cheese (spooned in dollops), a layer of mozzarella cheese, and more marinara sauce. Repeat with another layer of noodles, remaining vegetables, remaining ricotta, another layer of mozzarella, and top with remaining noodles, marinara sauce, and sprinkle parmesan cheese over the top.
- 5
- 6
Let it Rest
Once done, remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Sides & Salads Preparation
- 7
Prepare the Salad
In a large bowl, add mixed greens, halved cherry tomatoes, and sliced cucumber.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- 9
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine.
