Vegetable Lasagna
Ingredients
The noodles
-
1
box
whole wheat lasagna noodles
The vegetables
-
½
medium
onion, chopped and diced
-
2
cloves
garlic, minced
-
3
pieces
Chinese eggplants, sliced
-
1
cup
sliced mushrooms
-
½
cup
sliced bell peppers
-
2
cups
kale, de-stemmed and washed
The seasonings
-
1
teaspoon
sea salt
-
1
teaspoon
ground black pepper
The sauce and cheese
-
24
ounces
marinara sauce
-
1
cup
mozzarella cheese
-
1
cup
pepper jack cheese or cheese of your choice
The oil
Instructions
- Preheat the oven to 350°F.
- Cook the lasagna noodles in a pot of salted boiling water according to the package directions.
- In a pan, heat olive oil and sauté the onion and garlic until brown.
- Add the sliced vegetables, salt, and pepper, and mix well.
- Sauté the vegetables until the eggplant is soft, then add the kale until wilted.
- Mix in 1 cup of marinara sauce with the vegetables.
- In a greased 9x13 inch pan, spread ½ cup of marinara sauce on the bottom.
- Layer 4 lasagna noodles, followed by ½ to ⅓ cup of the vegetable mixture and ½ cup of cheese mixture.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Allow to cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
9 servings
Calories
276
Total fat
11g
Total carbohydrates
36g
Total protein
11g
Sodium
821mg
Cholesterol
20mg
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