So my Sunday cooking continues with making a pan of veggie lasagna for some lunches this week. I am going to share it with one of my vegetarian friends at school. This is a pretty versatile recipe. You could substitute any veggies you like in this. I made an easy mushroom marinara sauce, but you could easily use an delicious jarred sauce. I also used no boil lasagna noodles, but you could used dried ones. This is a simple healthy meal that you can feel good about eating!
1 chopped onion
3 cloves garlic, smashed and chopped
2 tablespoons of tomato paste
1 container of mushrooms, sliced
1 eggplant, sliced
1 zucchini, sliced
2 cups of red wine
1 can of tomato sauce
1 can of crushed or diced tomatoes
fresh or dried herbs- rosemary, basil, marjoram, thyme, oregano
salt, pepper, and crushed red pepper (adds a nice spice) to taste
3 handfuls of spinach
1 small container of ricotta
Mozzarella- sliced or shredded
1 container of no boil lasagna noodles (I didn’t use all of them)
Preheat oven to 350
In a large pan, sweat your onions and garlic in a couple of tablespoons of olive oil for about 8 minutes on med. heat. Add 2 tablespoons of tomato paste. Cook together for about 3-5 minutes. Add all your sliced veggies. Add your herbs. Cook between 30 minutes- an hour. Add the spinach at the end. Take off the heat and cool for a bit. If you are in a time crunch, you can use your favorite jarred pasta sauce.
Take a well oiled corningware type of pan. Put a little sauce on the bottom and a layer of veggies. Layer some ricotta and mozzarella then a layer of pasta. Continue laying until you have the last layer of cheese on the top- about 3 layers or so.
Cover with aluminum foil. Cook for 45 minutes. Take off the foil and turn the oven to broil. Cook until cheese is browned.