STREAMING NOW: The Layover

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I came up with this when I was looking for a lighter alternative to traditional lasagna. This can be made a day ahead and kept covered in the refrigerator. Feel free to substitute whatever vegetables are in season. Prep time includes 15 minutes for the vegetables to cool.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add all of the vegetables except the spinach and saute until the squash and eggplant are tender, 5-8 minutes.
  3. Stir in the spinach and season the vegetables with salt and pepper to taste.
  4. Remove the vegetables from the heat and allow to cool.
  5. Preheat oven to 375 degrees.
  6. Coat the bottom of an 8 x 8 pan with 1/3 of the sauce and cover with 1 layer of pasta (2 noodles).
  7. Spread half of the vegetable mixture over the pasta and sprinkle with 1/3 of the mozzerella and Parmesan cheeses.
  8. Place another layer of pasta, pressing down to compact.
  9. Spread remaining vegetable mixture over pasta, then top with 1/3 of the marinara sauce.
  10. Place another layer of pasta over this and cover with the remaining sauce.
  11. Sprinkle the remaining cheese over the top.
  12. Bake the lasagna until the cheese has begun to brown and the sauce bubbles, about 20-45 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: