Veggie Lasagna
The best vegetarian lasagna out there. The perfect combination of pasta, sauce and veggies. No pre-cooked noodles, just prep, assemble and bake.
Servings: 6 People
Calories: 589kcal
Ingredients
Sauce
- 3 tbsp olive oil
- 3 garlic cloves whole, peeled
- 1/2 tsp red pepper flake
- 1 carrot make it faster by microwaving to soften them-2 minutes
- 58 oz cans whole peeled, SAN MARZANO tomatoes (don’t even think of subbing, just don’t)
- 5-7 basil leaves
- 2 tsp salt plus more if necessary
Filling
- 4 tbsp olive oil
- 1 clove garlic shredded
- 2 zucchini diced to 1/2″ pieces
- 1 carrot chopped, and mircro’d to soften
- 1 package white mushrooms sliced
- 1 bag baby spinach
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 package mozzarella cheese shredded (if you buy pre-shredded, check the ingredients, if it has too many preservatives, it will turn grey when you cook it, EWW).
- 1 box lasagna noodles gluten free
Instructions
- Pre-heat oven to 350.
- For the filling, heat oil on medium high. Add garlic. Toss in zucchini, carrots, mushrooms, thyme, salt and pepper. Saute until the veggies become soft, about 7-9 minutes.
- Meanwhile, toss olive oil, garlic, red pepper flake and carrots into large sauce pan. Using medium high heat, sauté until the garlic starts to turn golden. Lower heat to medium, add tomatoes, basil and salt. Simmer until carrots are soft, about 10 minutes. Use an immersion blender to puree.
- In a large casserole pan, ladle two healthy servings of tomato sauce. This keeps the noodles from sticking to the pan.Lay down noodles. Cover with half the spinach, then half the veggies. Then 1/3 of sauce and 1/3 of cheese. Cover with another layer of noodles, then remaining spinach and veggies. Ladle on 1/2 of remaining sauce and 1/2 of remaining cheese. Top with last of noodles, sauce and cheese.
- Bake, tightly covered, for 1 hour.
- After you remove it, let it cool for 15-20 minutes.
Notes
If you're in a rush, your favorite jar of spaghetti sauce will work perfectly. Use 2 jars.
Nutrition
Serving: 6Servings | Calories: 589kcal | Carbohydrates: 67g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1515mg | Potassium: 751mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4005IU | Vitamin C: 20.4mg | Calcium: 251mg | Iron: 2.8mg