📝 About This Recipe
This vibrant, kid-approved lasagna is a masterclass in 'stealth health,' featuring a silky sauce packed with pureed golden vegetables and layers of nutrient-dense greens. We’ve swapped heavy grease for bright, garden-fresh flavors and a creamy ricotta blend that mimics the comfort of a classic Italian feast. It’s the perfect way to introduce little ones to diverse textures while ensuring they get a full spectrum of vitamins in every cheesy, gooey bite.
🥗 Ingredients
The 'Hidden' Veggie Sauce
- 24 ounces Marinara sauce (low-sodium preferred)
- 2 medium Carrots (peeled and finely grated)
- 1 medium Zucchini (peeled and finely grated)
- 1 Yellow bell pepper (very finely minced)
- 1 tablespoon Olive oil (extra virgin)
The Creamy Filling
- 15 ounces Ricotta cheese (part-skim or whole milk)
- 2 cups Baby spinach (finely chopped)
- 1 large Egg (lightly beaten to bind the cheese)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 teaspoon Dried oregano
Assembly & Topping
- 12 sheets Lasagna noodles (no-boil or oven-ready variety)
- 3 cups Mozzarella cheese (shredded, low-moisture)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the grated carrots, zucchini, and minced bell pepper for 5-7 minutes until they are very soft and most of the moisture has evaporated.
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3
Pour the marinara sauce into the skillet with the sautéed vegetables. Stir well and simmer on low for 5 minutes. For picky eaters, you can use an immersion blender at this stage to make the sauce completely smooth.
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4
In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped baby spinach, half of the Parmesan cheese, and the dried oregano. Stir until the spinach is evenly distributed through the ricotta.
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5
Spread about 1/2 cup of the veggie-marinara sauce over the bottom of the prepared baking dish to prevent the noodles from sticking.
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6
Place 3 to 4 lasagna noodles over the sauce, slightly overlapping them if necessary to cover the surface.
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7
Spread one-third of the ricotta-spinach mixture evenly over the noodles using the back of a spoon.
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8
Sprinkle 3/4 cup of mozzarella cheese over the ricotta layer, then top with 1 cup of the veggie-marinara sauce.
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9
Repeat the layers (noodles, ricotta, mozzarella, sauce) twice more until you reach the final layer of noodles.
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10
For the top layer, spread the remaining sauce over the final noodles and cover generously with the remaining mozzarella and the rest of the Parmesan cheese.
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11
Cover the dish tightly with aluminum foil. To prevent cheese from sticking, you can spray the underside of the foil with a little oil.
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12
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown on top.
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13
Remove from the oven and let the lasagna rest for at least 10-15 minutes. This is crucial for the layers to set so you get clean slices.
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14
Garnish with fresh parsley, slice into squares, and serve warm to your hungry little gardeners!
💡 Chef's Tips
Peeling the zucchini before grating is the best trick for 'hiding' it, as the green skin is usually the first thing kids spot. If using no-boil noodles, ensure they are completely covered by sauce; any exposed dry edges will stay crunchy and hard. To save time, you can pulse the raw carrots and peppers in a food processor until they are 'confetti' sized before sautéing. Letting the lasagna rest for 15 minutes is the secret to a non-messy plate; it allows the cheese and sauce to firm up slightly. For an extra protein boost, stir a cup of cooked red lentils into the marinara sauce.
🍽️ Serving Suggestions
Serve with a side of 'Trees' (steamed broccoli florets) seasoned with a little lemon and butter. Pair with warm whole-wheat garlic bread strips for dipping into the extra sauce. A crisp side salad with a mild honey-mustard dressing balances the richness of the cheese. Offer a small glass of chilled sparkling water with a splash of cranberry juice as a 'fancy' kid-friendly cocktail.