the veggie lasagna. I am glad the recipe made so much because we're going to be eating it for lunch for a few days.
Recipe is from Yogi in the Kitchen
- 1 teaspoon sea salt
- 2 teaspoons olive oil
- 9 whole wheat lasagna noodles
- 1 1/2 cups fresh veggies like spinach, broccoli, diced zucchini or asparagus (I used spinach)
- 1 cup shredded carrots
- 8 ounces ricotta
- 1/4 grated Parmesan cheese
- 2 cups tomato sauce (I used organic spaghetti sauce)
- 1 cup shredded mozzarella cheese
1. In a large pot, bring water with salt and 1 teaspoon oil to a boil. Add the lasagna noodles and cook until al dente, according to package directions. Drain the noodles and immediately rinse with cold water to stop them from cooking further. Lay the noodles out on a clean work surface so they don't stick together while you're assembling the dish.
2. In a steamer basket fitted over a medium saucepan (I just used a strainer) filled with 1/2 cup water, steam the veggies over medium heat for about 2 minutes, or until tender. Remove from the heat and drain. Let cool.
3. In a large bowl, combine the steamed vegetables, carrots, and ricotta, and Parmesan cheese.
4. Lightly brush a 9x13" baking dish with the remaining teaspoon olive oil. Spread 1/2 cup of the tomato sauce along the bottom of the dish. Lay three lasagna noodles over the sauce. Spread half of the veggie-cheese mixture over the noodles and top with 1/2 cup tomato sauce. Layer with another 3 noodles, the remaining veggie-cheese mixture, and 1/2 cup tomato sauce. Top with the remaining noodles, remaining 1/2 cup tomato sauce, and the mozzarella.
5. Cover the lasagna tightly with aluminum foil. The lasagna may be assembled several hours in advance or frozen for up to 3 months.
6. To cook, preheat the oven to 350* and bake for 1 hour. Remove the foil and bake, uncovered, for 10 minutes or until the cheese is melted and lightly browned and the sauce is bubbling. Let rest 20 minutes before cutting and serving.