Vegetable Lasagna

So, sometimes,  you’re planning out dinner, you see a recipe, and you realize that you don’t have all of the necessary ingredients, but you say, “Forget it,” and jump in anyway. That’s exactly how this Lasagna happened.

I have this great cookbook called Light & Healthy Cooking from Good Housekeeping. I got it on the bargain rack at a now-defunct Pathmark years ago for $7.00, and I still get enjoyment from its pages. It contains this tasty looking lasagna recipe:

However, I was missing several things on the list. I did have a bunch of vegetables, no boil lasagna noodles, sauce, and cheese, though, so I dove in and made my own! The results were satisfying, as the pictures of the process imply. The full recipe is below.

 

Stevie’s Vegetable Lasagna

1 package (8oz) oven-ready lasagna noodles

1 (8oz) container ricotta cheese

1 (12 oz) container marinara sauce

1 (8 oz) can mushrooms (I used stems & pieces, no salt added)

2-3 carrots, shredded

8 oz (half of a bag) frozen sweet peas

Extra virgin olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

About 2 cups chopped greens of your choice; I used spinach & swiss chard

Parmesan cheese

Shredded mozzarella

Cook the onions in the oil over low heat until they get soft and translucent. Add the garlic. Cook until fragrant, about 1 minute. Add the greens and raise the heat to medium. Saute until the greens are tender. Turn off the heat.

Rinse the lasagna noodles in cold water. In a casserole dish, swirl some marinara sauce, then cover with a layer of noodles. Spread a layer of ricotta cheese on the noodles, then layer on some of the greens mixture, some of the peas, some of the shredded carrots, some of the mushrooms, and some parmesan cheese. Cover this with some marinara sauce, then another layer of noodles, then repeat. Top the last layer of noodles with a little bit of marinara and a layer of mozzarella cheese.

Bake in a 400 degree oven, covered, for 30 minutes, remove cover, and bake for another 20 minutes.

Enjoy!

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