Loaded Veggie Lasagna (GF)
I started making veggie lasagna probably 6 years ago when I really started eating plant based and incorporating all the veggies I could into my diet. From that initial lasagna to the current one I’ve gone through several variations and the best thing about it is you can play with it and try seasonal veggies and add noodles, keep them out, anything goes here.
Whether you’re making this for yourself or your kids you’ll find that tastes vary and depending on what veggies you like or what veggies your kids will eat, just keep mixing it up and trying new things.
It may look intimating but the truth is if you’ve made regular lasagna this is the same you are just cutting up some veggies which takes maybe 5 more minutes. With all of the added health benefits to the extra 5 minutes is more than worth it! For one, adding color to your plate with rich nutrients adds to not only your longevity but your overall physical and mental well-being. If you can find a way to incorporate as many as possible you will look and FEEL your best and truly glow from the inside out!
Now, I did the entire prep on my Insta Stories so if you don’t follow me, its a great way to see a preview of a LOT of these recipes @AngieReneeFitLife.
Ok, on to the fun stuff. If you don’t do dairy, you can sub with a cashew ricotta and vegan cheese. Those are the only dairy products used so its an easy swap. Sometimes I’ll do dairy free and many times I’ll just add in the dairy because I do love it occasionally!
First decide on your veggies. Or if you are like me and need a way to use up all of your veggies at the end of the week, this is a great way to do it! Whichever method you prefer, both are great uses for this dish. Next, start prepping the vegetables by rinsing, slicing and setting everything aside. I have a step by step picture montage that will take you through beginning to end so you can see every step individually. However, if you are used to making regular lasagna, don’t get discouraged there are lots of steps because its mostly repetitive.
2 Medium Organic Zucchini
1 Medium Eggplant
1 cup Mushrooms *optional
2 cups fresh organic spinach
1 cup Part Skin Ricotta Cheese
1/2 cup shredded Organic Mozzarella Cheese
1/2 Can Organic Tomato Sauce
1 tsp Basil
1 tsp Black Pepper
1 tsp Trader Joe’s 21 Salute Seasoning *Optional
1 tsp Sea Salt
Preheat Oven to 350 Degrees
Sliced Eggplant into 1/4-1/2” thick slices - lengthwise. Slice Zucchini into 1/4-1/2” slices lengthwise. Slice Mushrooms into thin slices lengthwise. Chop Spinach and set aside.
Grease 9x12 or 9x9” Baking Pan. I used a larger 9x12” here but for a thicker lasagna use a smaller pan.
Start by layering the bottom with eggplant slices. No need to get too serious about this. Just try to cover the bottom of the pan. Layering is fine here.
Next, top with approx 1/3 cup of 1/3 of can of tomato sauce. Dollop evening then spread with spatula. Add ricotta next using approx 1/2 cup dolloping evening on 1st layer. Spread evenly mixing the red sauce and ricotta. Add your seasonings here (basil, black pepper, salt, and any others you choose)
Add Fresh spinach, mushrooms (or your veggies of choice here").
Start next layer with zucchini slices evenly. Repeat #5 with your red sauce layer with approx 1/3 can of sauce and 1/2 cup of ricotta. Spread evenly.
Add fresh spinach and top with mozzarella cheese.
Place in oven and bake for approx 30-35 minutes or until cheese is melted and top is slightly browned.