Why You’ll Love This Recipe:
- Packed with Vegetables: Zucchini, carrots, and eggplant are the stars of this veggie-packed lasagna.
- Fun Presentation: The spiral shape adds a beautiful and unique twist to traditional lasagna.
- Healthy and Light: A lower-carb option compared to classic lasagna, without compromising on flavor.
- Great for Meal Prep: This dish can be made ahead of time and is perfect for leftovers.
Key Ingredients
- Zucchini: Thinly sliced zucchini serves as the base for the spirals and adds a mild flavor.
- Carrots: Thin, wide slices of carrots bring sweetness and color to the dish.
- Eggplant: Adds a meaty texture to the lasagna and pairs well with the other vegetables.
- Ricotta Cheese: A creamy, mild cheese that is essential for the filling.
- Mozzarella Cheese: Provides the gooey, melty element to the lasagna.
- Parmesan Cheese: Adds a nutty, salty flavor to the dish.
- Marinara Sauce: Use your favorite homemade or store-bought marinara sauce to bring the dish together.
- Olive Oil: For drizzling over the vegetables and giving them a light roast.
- Garlic and Herbs: Fresh garlic, basil, and oregano enhance the flavor of the vegetables.
How to Make Spiral Vegetable Lasagna
Step 1: Prepare the Vegetables
- Preheat your oven to 375°F (190°C).
- Using a mandoline or a sharp knife, slice 2 large zucchinis, 2 large carrots, and 1 medium eggplant lengthwise into thin, even strips.
- Drizzle the vegetable strips with olive oil and season with salt and pepper. Lay them on a baking sheet in a single layer and roast for 8-10 minutes to soften them slightly. This will make them easier to roll.
Step 2: Make the Cheese Filling
- In a medium bowl, combine 1 cup of ricotta cheese, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, 1 minced garlic clove, 1 tablespoon of chopped fresh basil, and 1 teaspoon of dried oregano. Mix until smooth and creamy. Season with salt and pepper to taste.
Step 3: Assemble the Spirals
- Take one strip of zucchini, carrot, or eggplant, and spread a thin layer of the ricotta mixture on top. Roll the strip into a spiral, starting from one end and working your way to the other. Repeat with the remaining vegetable strips until you have several vegetable spirals.
Step 4: Layer the Lasagna
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange the vegetable spirals upright in the dish, closely packed together.
- Once all the spirals are in the dish, spoon more marinara sauce over the top, covering the spirals generously.
Step 5: Bake
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil, sprinkle the top with an additional 1/2 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
- Bake uncovered for another 10-15 minutes until the cheese is golden and bubbly.
Step 6: Garnish and Serve
- Once the lasagna is out of the oven, let it rest for 5 minutes. Garnish with fresh basil or parsley and serve warm. Enjoy this beautiful and delicious twist on lasagna!
Tips for the Best Spiral Vegetable Lasagna
- Use a Mandoline for Even Slices: A mandoline slicer will give you thin, uniform vegetable strips that are perfect for rolling.
- Roast the Vegetables Slightly: Roasting the vegetables for a few minutes helps to soften them and makes them easier to roll into spirals.
- Customize the Veggies: Feel free to swap out or add more vegetables, like butternut squash, sweet potatoes, or bell peppers.
- Don’t Skimp on the Sauce: Be generous with the marinara sauce to keep the lasagna moist and flavorful.
Recipe Variations
- Vegan Spiral Lasagna: Substitute the ricotta and mozzarella with plant-based cheeses for a vegan-friendly option.
- Meat Lover’s Version: Add cooked ground beef, turkey, or sausage between the spirals for a heartier, protein-packed lasagna.
- Pesto Spiral Lasagna: Add a layer of pesto inside the spirals for an extra burst of flavor.
- Spicy Lasagna: Add crushed red pepper flakes to the ricotta mixture or use a spicy marinara sauce for a kick of heat.
Frequently Asked Questions (FAQs)
1. Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to a day in advance, cover it with foil, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time.
2. What’s the best way to slice the vegetables?
A mandoline slicer is the easiest way to slice the vegetables evenly and thinly. If you don’t have one, a sharp knife will work, but take your time to make sure the slices are uniform.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. Can I freeze this lasagna?
Yes, this lasagna freezes well. Assemble the dish, cover it tightly with foil, and freeze it before baking. When ready to bake, let it thaw in the refrigerator overnight and bake as directed.
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