Vegetarian lasagna
Since it’s packed with veggies, this filling veggie lasagna is a great way to use your harvests. It can feed about four hungry people.
Ingredients
In addition to the lasagna pasta itself, you’ll need the following:
For the tomato sauce:
- 2-3 lb tomatoes, diced
- 1 onion, diced
- 3-4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup olive oil
For the sauce mixture:
- 24 oz prepared tomato sauce
- 1 medium zucchini, thinly sliced
- 1 large bunch kale, chopped
- 8 oz white button mushrooms, chopped
- 1 onion, diced
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the cheese mixture:
- 1 egg, beaten
- 16 oz cottage cheese
- 2 cups mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, shredded
- 1 tbsp fresh parsley, chopped
Instructions
For the sauce:
- Heat olive oil in a stockpot over medium heat.
- Add onion and garlic, and sauté 5-7 minutes (or until onions and garlic are translucent and tender).
- Stir in tomatoes, herbs, and salt, and bring to a boil.
- Reduce heat to low, and simmer for 1-2 hours. The longer you simmer, the thicker your sauce will be.
- Optional: Puree the cooked sauce with a blender or food processor for a smoother sauce.
For the lasagna:
- Soak lasagna pasta in hot water while you prep the rest of the ingredients. This makes the pasta tender but prevents it from getting too soft.
- Set the oven to 375˚F.
- Heat olive oil in a stockpot over medium heat.
- Add onion and garlic, and sauté 5-7 minutes (or until onions and garlic are translucent and tender).
- Add mushrooms, zucchini, kale, salt, and black pepper, and cook until the kale wilts.
- Stir in the prepared tomato sauce (saving about a tablespoon), bring to a boil, and then remove from heat.
- In a medium bowl, mix egg, cottage cheese, Parmesan cheese, parsley, and 1/4 cup of mozzarella cheese.
- Drain the pasta.
- Coat the bottom of a 9 x 11-inch dish with the tablespoon of tomato sauce you saved. (This is to help keep the pasta from sticking.)
- Place the pasta evenly in the dish, and then cover with the cheese mixture, sauce mixture, and half the remaining mozzarella cheese — in that order.
- Add another layer of pasta, and repeat the step above.
- Cook covered in the oven for 30 minutes. Then uncover and cook for 15 minutes longer.
Recipe by Logan Nickleson
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