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Veggie Packed Lasagna
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Veggie Packed Lasagna

Now that my plant-based challenge is over, I’m convinced that the increase in veggies in my diet was a very good thing!  My skin seemed nicer and my mood a bit more light-hearted — not scientifically provable stuff, but I did like the way I felt.  Moving forward I don’t think I’ll be 100% plant-based, but instead be on the lookout for ways to add more veggies where possible, like in lasagna…

This recipe is a crowd pleaser.  It’s really delicious!! If you have questions, leave me a note in the comments, and we’ll clarify.  When you make it, tag @MLEorganizer in your photos on social media. Enjoy! 

Shopping list: 3 onions, fresh garlic, 12-oz jar roasted red peppers, 28-oz of tomato sauce, 16-oz frozen spinach, 10-oz artichoke hearts, 10-oz broccoli, 12-oz ricotta, eggs, shredded mozzarella, grated parmesan, oven ready lasagna noodles

Prepped Ingredients:

Sauce:

1 tablespoon olive oil

1.5 medium onions, thinly sliced

2 garlic cloves, minced

12 oz roasted red peppers, chopped (can use a jar of RRPs)

3 1/4 cups tomato sauce 

1 ½ teaspoons crushed dried basil

½ cup water

Veggie filling:

2 tablespoons olive oil 

1.5 medium onions, finely diced 

2 garlic cloves, minced 

½  cup drained frozen spinach juice  (or water)

16 oz frozen spinach (squeeze juice out, then chop)

10 oz artichoke hearts, chopped

12 oz broccoli, chopped

Cheese filling:

12 oz ricotta 

2 eggs

1 cup shredded mozzarella cheese

1 oz freshly grated parmesan

Freshly ground pepper

½ oz grated parmesan for top layer

⅓ cup shredded mozzarella for top layer 

Steps:

Make the sauce:

In a heavy bottom pan over medium high heat, add 1 Tablespoon olive oil and saute the sliced onions and 2 cloves minced garlic, stirring occasionally,  for about 10 minutes, or until lightly caramelized. Add peppers, tomato sauce, the water, and basil. Simmer for 20 minutes then puree. Be careful not to burn yourself when blending or food processing. Salt to taste.

Make the cheesy filling:

While the sauce is simmering, mix ricotta,  mozzarella cheese, 1 oz grated parmesan, 2 eggs,  and a hearty pinch of black pepper together until smooth.

Make the veggie filling:

Using a large skillet, heat 2 tablespoons of olive oil over medium high heat. Saute chopped onion and 2 cloves minced garlic, stirring occasionally for about 4 minutes, or until translucent. Add spinach, artichokes, broccoli and remaining liquid. Cook for 6-8 minutes or until liquids have evaporated and veggies are tender. Salt to taste.

Pre-heat the oven to 350 degrees.

Assemble your lasagna:

Line the bottom of a 13×9 baking dish with ¼ of the sauce.

Place 3 sheets of oven- ready lasagna on the sauce.

Spread ⅓ of the veggie filling on the lasagna, spread ⅓ the cheesy filling on top, and repeat two more times: sauce, noodle, veggie, and cheese filling.

Once you have 3 complete layers, add a 4th layer of noodles, and the remaining sauce and top with ½ oz grated parmesan and a small sprinkling of mozzarella.

Bake your dinner:

Cover with foil and bake for 45 minutes. If you want to uncover it at the end to brown the cheese, that’s fine too! 

Note: lasagna is wicked hot right out of the oven, so wait 15-20 minutes before cutting to serve.  

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