Vegetable Lasagna

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

33 g
506 mg
40 g
11 g
5 g
139 mg

3 cups nonfat ricotta cheese
¼ cup egg yolks
1 tsp garlic powder
1 tsp dried basil
½ tsp dried oregano
Pinch dried thyme
¾ tsp sea salt
Pinch freshly ground black pepper
4 cups Marinara sauce
7 frozen thin pasta sheets, thawed, about 8 by 10-inches each
2 med zucchini squash, very thinly sliced on the diagonal
2 med yellow squash, very thinly sliced on the diagonal
¾ cup grated Parmesan cheese
2 cups shredded mozzarella cheese

  1. Preheat oven to 375F. Lightly coat a 9 x 13 x 2" baking pan with olive oil.
  2. In a large bowl, combine ricotta, egg yolks, garlic, basil, oregano, thyme, salt and pepper. Mix well.
  3. To assemble lasagna, spread ¾ cup marinara sauce in bottom of baking pan. Place 1½ pasta sheets over marinara. Top with ½ ricotta mixture, followed by ½ zucchini. Sprinkle ¼ cup Parmesan cheese over zucchini. Next top with another 1½ pasta sheets and ¾ cup marinara. Arrange ½ yellow squash over marinara and top with ½ cup mozzarella cheese. Repeat process again beginning with pasta sheets.
  4. Finally, top with remaining 1 pasta sheet, 1 cup marinara, 1 cup mozzarella and ¼ cup Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake another 10 minutes. Remove from oven and cool slightly. Cut into 8 servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.