A sneakily healthy classic pasta treat 🥰🍝✨

Last weekend I was absolutellyyyyy craving a good hearty lasagne, but I’d also been on a really good wave of eating well that week and wanted to keep that wave of feeling great going.

Lasagne is such an easy way to sneak in veggies while still fulfilling that pasta craving, and for this particular recipe we went hard on trying to go healthy in every area we could, from sneaky veggies to making the noodles whole wheat and homemade.

And success! It tickled my pasta itch without making me feel sluggish afterwards.

Not to mention, this makes such a great meal prep idea for lunches and dinners throughout the week.

Getting right into it ✨

🍝 For the noodles, see my recent whole wheat pasta post, and shape into lasagne noodles that fit your dish!

🍅 Following along with my homemade tomato sauce recipe, or use 1-2 jars of your favorite sauce!

🧀 1 pint ricotta, 1 bag shredded mozzarella, 1 sleeve fresh mozzarella, 1 cup grated Parm

🥬 1 bushel fresh spinach

🥒 1 large zucchini

🧄 3 cloves garlic

🧅 1 shallot

🥚 1 large egg

🧂 Olive oil, salt, pepper, Italian seasoning, red pepper flakes

1. Preheat oven to 375°, boil water for pasta. Chop garlic, spinach, shallot, and thinly slice zucchini.

2. For the pasta, even though it’s fresh & homemade, you still actually want to cook them a little bit. Just 1-2 minutes until just undercooked, just like pasta out of the box. Set aside.

3. Prep ricotta filling. Sauté chopped garlic, shallot, spinach, olive oil, salt & pepper to taste. Cook until spinach is cooked down. In separate bowl, mix salt, pepper, red pepper flakes to taste, ricotta cheese, parmesan cheese, and 1 large egg. Add in spinach mixture and mix until combined. Set aside.

4. Spread sauce on bottom of a dish, add pasta, and layer ricotta cheese mixture, zucchini slices, sauce, and shredded mozzarella. Add another noodle layer on top, and repeat until you reach desired amount of layers.

5. For the top layer, add remaining sauce, remaining shredded mozzarella, and fresh mozzarella slices.

6. Cover with foil, and cook 30min. Remove foil and cook another 15-20 minutes. In remaining 2-5 min, switch oven to broil and cook until cheese is desired crispiness.

Let cool 10 min, slice, and enjoy 🍝

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