Healthy Recipe: Week 3

Vegetable Lasagna

recipe from Liz Robinson

(image source)

Ingredients:

2 small zucchinis, quartered and sliced

1 large onion, chopped

3-4 cloves garlic, minced

*1 1/2 cups frozen broccoli

2 medium chopped sweet peppers

*1/2 pound frozen mushrooms, sliced

1 large can black olives, sliced

1 package fresh spinach

*grated mozzarella cheese (can substitute with dairy free cheese)

*ricotta or cottage cheese

18-24 lasagna noodles

2 jars spaghetti sauce

*ingredient can be found at Apple Wellness

Instructions:

Preheat oven to 350˚. Bring a large kettle of water to boil. While water is heating, saute onions in a small amount of olive oil. When onions are tender, add garlic and cook for two minutes more. Add peppers, zucchini, mushrooms and cook for five more minutes. Remove from heat and mix in broccoli and black olives. Cook 18 to 24 noodles as directed on the box.

Drain  noodles and rinse in cold water. Keep in water and remove as you use them to prevent sticking. Lightly grease two 9x13 pans. Assemble lasagna by layering noodles, vegetable mixture, spinach (which you can chop and sprinkle or layer the whole leaves) and cheese. Continue to assemble in this manner until all ingredients are used or pans are full.

Bake at 350˚ until the center is bubbling and cheese is melted and golden brown, about 45 minutes to one hour. Let cool for 15 minutes before serving.