Super Veggie Lasagna

Need and want to eat more veggies? You know you need to and this recipe will make you want to!

It is packed with 8 different veggies, organic fire-roasted tomatoes, whole grain pasta, parmesan and mozzarella cheese. Enough for 7 servings so plenty to share, eat as left overs or freeze for later!

Here is what you will need:

1 Eggplant

1.5 cups chopped broccoli

1.5 cups chopped mushrooms

1 cup sliced yellow squash

1 cup chopped sweet and red onion

1 cup sliced parsnips

1 cup chopped celery

1 cup chopped carrots

2 tsp minced garlic

2 tsp unsalted butter

pepper to taste

12 oz part skim ricotta cheese

1 large can Organic fire-roasted crushed  tomatoes

1 large can Organic chunky tomato sauce

1 fresh mozzarella ball sliced into 8 thin sections

1 cup shredded parmesan cheese

1 package Organic whole grain lasagna noodles

Directions:

Pre-heat oven to 350 and place whole eggplant in oven for 45 min to roast, turning half way through

In 2 separate pans start sautéing in one: mushrooms, broccoli and yellow squash and in the second: celery, onions, parsnips and carrots. Add a tsp of butter to each skillet and 1 tsp of minced garlic to each pan, stir occasionally  and let cook for 10 to 12 min on med heat. This is also where I peppered to taste!

Mix together both cans of tomato sauce and crushed tomatoes in one bowl.

Remove eggplant from oven and scoop out filling away from the skin, adding it to the mushroom skillet after giving it a fine chop.

In 9 by 13 baking dish-I lined mine with foil because lasagna is a nightmare to clean up-place some sauce down, next uncooked noodles, entire skillet of celery, carrots, parsnips and onions then top with some ricotta cheese, parm and 4 mozzarella slices. Repeat sauce, noodles and then layer of skillet broccoli, mushrooms, squash and eggplant, top with cheeses and then noodles, sauce and one more layer of shredded parm and mozz! I topped mine with fresh chopped basil, mint and rosemary right before serving!

Bake at 350 for 55 min or until bubbly and delicious looking! Best to let cool for 10 to 15 after before serving. In case you like picture directions, here you go….!

step 1 veggie lasagna
Step 1-roast eggplant at 350 for 45 min
Step 2-cook mushrooms, squash and broccoli
Step 2-cook mushrooms, squash and broccoli
Step 3-cook carrots, celery, onions and parsnips
Step 3-cook carrots, celery, onions and parsnips
Step 4-layer and build!
Step 4-layer and build!
Bake at 350 for 55 min or until bubbly and delicious looking!
Bake at 350 for 55 min or until bubbly and delicious looking!
Step 6-Eat your veggies!
Step 6-Eat your veggies!

Enjoy!!!

xoxo-A

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