veggie lasagna

Wow, this week flew by! Welcome to friday friends.

This is what I had for breakfast this morning. A bowl of vitamins!

That's right,  it's loaded with all sorts of vitamins, minerals, antioxidant's and phytonutrients. All of the good stuff especially beneficial in the colder months to keep your immune system operating in tip-top shape. 

I officially ventured into the land of lasagna. For some reason this isn't a dish I typically make, but I think it turned out pretty well. 

Ingredients:

  • Box of whole wheat lasagna noodles
  • Jar of organic tomato sauce (although homemade is always best!)
  • Onion
  • 2 cloves of garlic
  • Mushrooms
  • Zucchini
  • 2 carrots
  • 2 large handfuls of spinach
  • Approximately 1 cup of cheese (I used an organic, sharp cheddar)
  • Approximately 1-1 1/2 cups of ricotta OR cottage cheese
  • Handful of basil

Method: 

  1. Preheat oven to 350 degrees.
  2. Wash and chop your onion, garlic, mushrooms and zucchini. I used a peeler to slice the carrots into small pieces.
  3. Add all of the vegetables (except carrots + spinach) to a pan and lightly cook.
  4. Grate your cheese. The amount you use really is up to you. I tried not to use too much cheese in an attempt to make this a bit more healthy.
  5. Begin to assemble your noodles in the bottom of a large baking dish (mine was a little longer than I needed, but did the trick). Start with your noodles, then add some tomato sauce, ricotta cheese, a bit of your grated cheese, handful of spinach, carrots and lightly cooked vegetables.
  6. Repeat the previous step by adding another layer of noodles, tomato sauce, ricotta cheese, grated cheese, spinach, carrots and vegetable mixture.
  7. Finish with one more layer of noodles, tomato sauce and grated cheese.
  8. Cover your pan with tin foil and place in the oven for 30-40 minutes or until the noodles are soft.
  9. Remove the foil then cook for 10 minutes at 450 degrees to brown the top.
  10. Remove from the stove, and let sit for 10-15 minutes.

Top the lasagna with some rough chopped basil. I served our lasagna with a side salad consisting of arugula, cherry tomatoes, EVOO, juice of a lemon and black pepper as well as a whole grain baguette that I baked for 10 minutes to make warm.

Happy weekend!