Fresh Veggie Lasagne

Fresh Veggie Lasagne



Prep Time: 30 Min

Cook Time: 1 Hr 35 Min

 

1. In a medium sized sauce pot, combine the butter and EVOO over medium heat. Add the garlic and red pepper flakes. Stir constantly for 2 minutes.

 

1. Add the onion and a good pinch of sea salt / black pepper. Cook the onion about 5 minutes until they’ve cooked down.

 

1. Pour in the tomatoes and bring to a slow boil on medium. Once boiled, add about ¼ tsp. sea salt, the sugar, and basil. Cover and reduce heat to medium low for 20 minutes.

 

1. Use an Immersion blender to blend the tomato sauce. Taste and adjust salt if necessary. Set to low and leave covered.

 
**Start noodles while sauce finishes cooking.

1. Fill a large pot with cold water and set to high. Once boiled, season liberally with sea salt and add the lasagne noodles. Cook about 8 minutes until al dente. Strain the noodles and set them aside.

 

1. Heavily salt the sliced zucchini and place in on a wire rack over a plate. Place a paper towel over the zucchini and a heavy bowl or baking dish on top to press out extra liquid. Rinse the zucchini and set aside.

 

1. Combine the beans, parsley, basil, garlic, EVOO, and a pinch of sea salt / black pepper in a food processor. Puree initially and finish by pulsing a few times until the beans are broken down but not completely pureed.

 

1. Preheat oven to 375 F

 

1. Spray a 3qt. baking dish with cooking spray. Ladle sauce into the bottom of the dish covering all corners. Begin the first layer of lasagne noodles (4), drizzle a little sauce along the noodles and line the sliced eggplant. Sprinkle with mozzarella, parmesan, and ½. Tsp. sized drops of ricotta sporadically. Line 4 more noodles and drizzle more sauce along them. Spread the bean mixture across the whole layer and top with the sliced zucchini. Sprinkle mozzarella, parmesan, and ricotta. Another layer of noodles & sauce followed by the spinach and sliced mushrooms. Sprinkle parmesan, mozzarella, and ricotta. Top with 4 more noodles and spread sauce across them covering all the noodles. Sprinkle with the remaining ricotta, mozzarella, and parmesan.

 

1. Tent tinfoil over the dish to cover it without the cheese sticking to the tinfoil. Place it in the oven to bake 45 minutes. Remove tinfoil and return to oven for 20 – 25 minutes until brown and bubbly.

 

1. Allow the lasagne 10 minutes to sit before cutting in to it for better slices!

 

1. Garnish with fresh Parsley and enjoy!
   

                      Grocery List

• 1 Tbsp. Unsalted Butter
  
• 3 Tbsp. EVOO
• 2 cloves Garlic, minced
• Yellow Onion, diced
• 798ml can Diced Tomatoes
• ¼ Tsp. Red pepper Flakes
• ¼ Tsp. Sugar
• Fresh Basil (6 or 7 leaves on the stalk)
• Sea Salt / Black Pepper

 

• 540ml can Cannellini Beans, drained and rinsed
• Handful fresh Parsley
• Handful fresh Basil
• 1 clove Garlic
• 2 Tbsp. EVOO
• Sea Salt / Black Pepper

 

• 20 Lasagne Noodles (in case some break)
• 1 Zucchini, sliced lengthwise
• 1 Chinese Eggplant, sliced
• 1 C Button Mushrooms, sliced
• 2 C Fresh Spinach, large pieces of stem removed
• 2 C Mozzarella, shredded
• 1 C grated Parmesan
• 1 C Ricotta Cheese
• Sea Salt / Black Pepper