Friday, April 19, 2013

Nikki's version Vegetable Lasagna

This dish is a great way to eat a heaping serving of vegetables and still get that comfort food feeling. It's a slightly sweet sauce that pairs nicely with the red and yellow peppers. You can't taste the kale, so any sissies afraid to eat kale *my husband* just dive in and then you can say you've tried it. ;)

Vegetable Lasagna
Serves 6
Prep time: about 1 hour start to finish


2 T olive oil
1 T garlic, minced
1 onion, chopped
2 small zucchini, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 leaves Kale, de-veined and chopped to 1" pieces
2 cups spinach
2 15oz. cans diced tomatoes
1 8oz. can tomato paste
juice from 1/2 lemon
3 T red wine vinegar
1 T basil (or 1/4c fresh basil, diced)
1 T oregano (or 1/4c fresh oregano)
1 t sea salt
1/2 t fresh ground pepper

9 lasagna noodles
1 c shredded mozzarella
1/4 c shredded parmesan

Preheat oven to 350 degrees. Boil water and cook lasagna noodles until just past al dente- about 8 minutes. Drain and set aside. In large pot, add olive oil, garlic, onions, and zucchini. Saute until onions become translucent, about 4 minutes. Add peppers, and kale and saute another 2-3 minutes. Then add spinach, diced tomatoes, tomato paste, lemon juice, red wine vinegar and spices. Simmer for 10 minutes.

In a 9x13 glass baking dish, pour 1/2 cup of vegetable tomato sauce. Layer with 3 noodles, sprinkle with 1/2 cup mozzarella cheese, and then pour 1 cup of vegetable tomato sauce. Repeat until all noodles, sauce, and cheese are gone. Sprinkle parmesan cheese over top. Cover with tin foil and bake 30 minutes. Remove foil and bake another 5-10 minutes until cheese is light brown and sauce is bubbling on around the edges of the dish. Let stand 10 minutes to cool after removing from oven before serving.

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