Veggie Lasagna [Its Here!]

Make the Sauce

  • Onion - Simmer 1 chopped (small chop / large dice) in the large pan/pot in a few tablespoons of olive oil

  • Garlic - add 3-6 cloves of course chopped garlic, dont cook it much

  • Add one cup of red wine

  • 1 big can of whole tomatoes (Squish up to whole tomatoes in your hands so they are giant pices)

  • 1 big can or two 8oz cans of diced tomato

  • Tomato paste (maybe half of small can or all of it depending on thickness)

  • Simmer tomato sauce for 30-1hr in on low stirring occasionally, make sure its not too hot/burning bottom

  • Mushrooms - I usually add the mushrooms to this layer toward end of cooking time

  • Herbs (fresh or dried) - oregano, parsley, thyme (small amount optional), rosemary (small amount optional) . If you use fresh, put it in the sauce during the last 5 min of cooking.

Make the Noodles

  • I usually make 1 whole box of lasagna noodles (some are healthier than others, read the ingredients)

  • Cook as instructed (but under cook a bit so they are al dente, think boil for four min)

Make Veggie Medley

  • With olive oil lightly saute any veggies you like (cut into 1 - 1.5 inch ish chunks, I like slightly chunky)

  • I usually do: Broccoli, zucchini, carrot, maybe eggplant (and/or peas, spinach, kale)

  • Little salt and fresh chopped garlic

  • Dont over cook, they will cook more in the oven. Just want to make sure you dont end up with hard carrots. As with all dishes, saute the hardest veggies first and/or those which don’t get sloppy when over cooked (Ex. Zucchini gets sloppy when over cooked, I always save it for last)

Put it together and bake

  • 350 degrees F for 45 min ish (watch for golden brown on top)

  • 9x13 ish glass pan

  • Layer 1 - red sauce (Starts bottom of pan)

  • Layer 2 - Noodles side by side

  • Layer 3 - Cottage Cheese (lower fat)

  • Layer 4 - Grated Mozzerlla (blocks dont tended to have mold inhibitors) - less cheese if you want it healthier!!

  • Layer 5 - Veggies

  • Layer 6 - red sauce (repeat)

  • Usually I get about 2x, then on the last layer at the top, I put layer of noodles (kinda sandwiching everything) and more cottage/mozzerlla on top (maybe a dab of red sauce, just keeping the top layer of noodles from totally drying out)

  • Maybe add parm closer to end of the bake time

  • Serve with fresh chopped parsley on top, fresh grated parm, and alot of black pepper

Jenna Geier