Veggie Lasagna

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What better way to use filling from my Sausage & Spinach Crepes than on lasagna made with veggies instead of noodles? Traditional lasagna typically has ricotta and beef layered with noodles, cheese and marinara. I’m using zucchini and eggplant instead of the noodles and layering with the leftover meat mixture from the crepes. Add a little marinara and voila! You have lasagna! Eggplant and zucchini work really well here but feel free to use squash/mushrooms or even hearty textures like butternut squash.

Ingredients:

  • 1 eggplant, ends cut off and sliced lengthwise into thin strips (about 1/4 – 1/2 inch thick)
  • 3-4 zucchini, cut the same way as the eggplant
  • 1 yellow or red bell pepper, quartered and seeded
  • 3/4 – 1 cup of marinara or tomato sauce (if store bought, watch the ingredients and sugar level!)
  • Handful of basil leaves
  • 2 ounces of goat’s cheese or Parmigiana-Reggiano (you can leave this out if you want)
  • 3 tbsp of olive oil
  • Leftover sausage/spinach filling (if no leftovers, feel free to leave this out and substitute with mushrooms/onions or even cooked through ground beef with onions/garlic)

1. Preheat your oven to 400 degrees. Lay your cut veggies on a cookie sheet and lightly drizzle with olive oil and salt and pepper on both sides to coat evenly.

2. Place in the oven and cook for 20-30 minutes until the veggies are tender.

3. Take veggies out and let cool (just until you can touch them).

4. In a casserole dish, add a little marinara to the bottom and spread so it coats the bottom evenly. Start layering your veggies – this amount will allow for 2 total layers of veggies, depending on the size of your dish. I start with half of the eggplant and zucchini.

First Layer of Veggies

5. On top of the first layer of veggies, add your meat mixture filling and spread out evenly.

Adding Meat Mixture

6. On top of the meat mixture, layer your last layer of veggies and add the remainder of the marinara or tomato sauce on top. If you want to use cheese, crumble on top evenly.

Veggie Lasagna!

7. Bake in a 350 degree oven for 45 minutes to an 1 hour till the lasagna is bubbly and heated through.

8. Take out the oven and sprinkle with the fresh basil and enjoy!

While I used specific veggies and layering above, feel free to get creative and use what you like!! You really can’t mess up veggie lasagna – the hardest part really is the slicing. Hope you enjoy!

About the author

Jasmine Stark. Jasmine loves food. But for the past few years, she's been dedicated to eating the right kind of foods. And that usually means re-inventing her own healthy versions of her every day favorites and Food Network inspirations. She's got a natural talent for combining ingrediants and flavors, and we're always excited to be a part of her tasting crew.

1 Response to "Veggie Lasagna"

  • Foodology 101 07:43 PM 13/2/2013

    […] also posted a couple other paleo lasagna recipes on here (Pumpkin Veggie Lasagna & Veggie Lasagna). Now you have plenty of options to choose […]

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