Garden Vegetable Lasagna

Published on in Kids Friendly Meals, Main Dishes
Garden Vegetable Lasagna
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Garden Vegetable Lasagna

Recipe by mrsslimonplantsCourse: Main
Servings

8-10

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

  • Brown rice lasagna (I buy oven ready & cook for 5-7 minutes)

  • 2 jars of Oil free marinara sauce of your choice (about 5-6 cups)

  • 2 cubes of frozen pesto to add in marinara sauce (optional, but it adds more flavor) (see my pesto recipe here)

  • For Veggies:

  • 4 zucchini’s

  • 2 red bell peppers

  • 2 packs of cremini mushrooms

  • 1 box of baby spinach (I used 312 grams)

  • 1.5 tbsp Italian seasoning

  • 1 tsp chili flakes

  • 1 tbsp minced garlic

  • 1 tbsp chopped fresh basil

  • 2 tbsp. chopped Fresh parsley ( optional)

  • Salt per taste

  • For Ricotta:

  • 1 block of firm tofu

  • *1/2 cup cashews (or Omit, I soaked for 1/2 an hour in hot water)

  • 1/3 cup nutritional yeast (+/- per your taste)

  • 1/2 cup water

  • 2 garlic cloves

  • Juice of 1 lemon (+/- per your taste)

  • 1 cup packed Basil (stems removed)

  • salt per taste

Directions

  • Prep ricotta by blending all the ingredients in a blender till smooth or if you like to keep ricotta like texture, blend cashews with some water first till smooth, then add the rest of the ingredients and pulse while leaving some texture. Give it a taste and adjust any seasonings.
  • Pre-heat oven to 425 F. Chop veggies and cook in large saucepan for about 5-7 minutes on low/medium heat with all the seasonings. Add spinach for the last 1-2 minutes. Please note, zucchini’s, mushrooms and spinach will release lots of water as they cook. I squeeze out the water before layering it on my lasagna.
  • Use oven ready pasta and layer on an oven proof baking dish by adding marinara sauce first, lasagna, veggies and ricotta. Repeat the process till you have enough layers. Add more marinara sauce on top to cover the noodles. Bake covered with a foil paper at 425 F for 25-35 minutes or till it starts bubbling. Change oven setting to broil for the last 5 minutes for some browning on top. Remove from oven, let cool, add some fresh parsley on top, serve and enjoy!

Notes

  • I like to add lots of veggies to my lasagna to keep the calories low. Feel free to reduce quantity or add any other vegetables of your choice.
  • You can skip cashews if you like to keep it nut free and low in fat, Ricotta turns out just as good but will be slightly less creamy.

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