|Posted on October 29, 2017 at 1:20 PM|
This dish is super! The combination of sweet potatoes and vegetarian meatballs make this lasagna better than any other. I’d love to add a layer of spinach or kale, but my husband doesn’t care for greens inside his food. Go figure. Instead, we eat steamed greens on the side. But you can add them in if you’d like. Just chop them fine. A bit of oil-free pesto or a sprinkle of dairy-free cheese are great additions too.
48 oz. marinara sauce, low-salt, like Gerardo’s brand
Lasagna noodles, whole wheat, uncooked
1 large zucchini
2 Tbsp. oregano, dried
1 large red bell pepper
Vegetarian meatballs, like Gardein brand, sliced or crumbled
2 Tbsp. basil, dried
1 large yellow squash
½ cup whole wheat bread crumbs
15 oz. can sweet potatoes or yams, drained
2 large yellow onions, coarsely sliced, sautéed and slightly browned using water, not oil
Parchment paper to line cookie sheet when baking yellow squash
Preheat oven to 400°F.
To prepare zucchini and red bell pepper: Slice length-wise. The zucchini should be cut into ¼-inch strips. Grill on barbeque or cast-iron griddle. Cut into bite-sized pieces.
To prepare yellow squash: Pour bread crumbs into a shallow bowl. Slice zucchini length-wise into ¼-inch strips. Wet each strip with water and pat into bread crumbs. Bread crumbs stick reasonably well with only water. Bake at 400°F for 10 minutes on each side or until lightly browned. Cut into bite-sized pieces.
To assemble lasagna: In a 8 X 10-inch baking dish, layer as such –
1. Marinara sauce
2. Lasagna noodles, one layer
3. Marinara sauce (Soaking the noodles with sauce lets them cook in the oven and eliminates the need for pre-cooking noodles)
4. Grilled zucchini
6. Roasted red pepper
7. Vegetarian meatballs
9. Yellow squash
10. Sweet potatoes
12. Marinara sauce
13. Lasagna noodles
14. Marinara sauce
Cover with aluminum foil and bake for 45 minutes. Let sit for 15 minutes before serving.