If you have a bit of extra zucchini and other garden veggies on hand this Vegetable Lasagna is a tasty way to prepare those garden goodies. There may have been a handful of kale in this recipe too. A client asked for a little help with a vegetable lasagna recipe and I prepared this for her. She loved it so much I’m sharing the recipe for her and you!
If you are just beginning to cut meat from your diet and can start to use part ground poultry and part chopped mushroom for ground beef you will save calories. Get to! If you are feeding two be sure to freeze a few pieces for an easy lunch.
- 1 package (9-12 sheets) lasagna noodles, prepared per package instructions (I used Tinkyada Rice Noodles)
- 1 tablespoon extra virgin olive oil
- 1 medium onion (8-ounces), peeled and chopped
- 1 bell pepper (6-ounces), seeded and chopped
- 1 tablespoon chopped garlic
- 4 ounces baby bella mushrooms, chopped
- 3 cups chopped eggplant, reserve extra sliced eggplant for topping
- 2 teaspoons sea salt 1 tablespoon dried Italian herb blend or Phoebe's Pure Food herb blend
- 2 cups (8-ounces) shredded mozzarella cheese
- 16-ounces ricotta cheese
- ¼ cup grated parmesan cheese
- 1 egg, optional
- 1 teaspoon garlic powder
- 2 tablespoons chopped, fresh parsley
- 24 ounces tomato sauce
- 1-2 tomatoes sliced
- eggplant slices, optional
- Sauté the onions, pepper and garlic with the olive oil until tender, 6-8 minutes. Add the mushrooms, eggplant, salt and herb blend continuing to cook 10 minutes, stirring often. Turn off heat and set aside.
- Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with non-stick spray.
- Combine 1 cup of the mozzarella, ricotta, parmesan, egg, garlic powder and fresh parsley.
- Assemble the lasagna starting with ½ cup sauce in the bottom of the pan, top with 3-4 noodles, spread the vegetable mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles, dollop the cheese mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles and spread with 1 cup sauce.
- Top the lasagna with alternating layers of eggplant & tomato slices. Sprinkle with shredded cheese. Cover with foil and bake for 25 minutes, remove the foil and bake for another 15 minutes.
Cathy says
Great recipe. I do something similar but cut zucchini lengthwise and drain use instead of pasta.
Phoebe says
I love that you substitute vegetables for pasta! Great tip.