My family loves lasagna! What’s not to love about layers of noodles, sauce and gooey melted cheese? One thing not to love is the lack of wholesome nutritional ingredients. With this one thought in mind, a friend and I set out to make a delicious and veggie filled lasagna we wouldn’t feel quite so guilty eating. This veggie loaded lasagna was delicious, we didn’t miss the noodles in the least and it was still gooey and saucy and everything we love about lasagna only much healthier! Try it for yourself!
Recipe: Veggie Loaded Lasagna
- 2 medium carrots, grated
- 2 medium zucchinis, slice in half and cut lengthwise into strips
- 1 ½ cup mushrooms, sliced
- ½ a small onion, diced
- 1 egg plant, slice in half and cut lengthwise into strips
- ½ cup crumbled feta cheese
- ¼ cup parmesan cheese, grated
- 4 slices Swiss cheese
- 4 cups mozzarella cheese, shredded
- ¼ cup milk
- 1 egg
- 28 oz can whole tomatoes, drained
- 1 cup spaghetti sauce
- ¼ cup red wine (we used Merlot—if you don’t have any wine on hand retain ¼-1/2 cup of the juice from canned tomatoes)
- 1 tbsp olive oil
- ¼ – ½ tsp oregano
- Salt (just a dash or two here and there)
- ¼ – ½ cup fresh cilantro, chopped (use dried cilantro if you don’t have fresh)
- ¼ tsp dried minced garlic (for additional flavor use fresh—we didn’t have any on hand)
- ¼ – ½ tsp dried basil
- Preheat oven to 375 degrees F.
- Then coat a medium to large sauté pan with 1 tbsp olive oil and sauté onion & mushrooms together over medium/high heat until they begin to soften and brown.
- Add the red wine and simmer over low/medium heat until wine reduces by half. Season with a tad of oregano and a dash of salt.
- When wine reduces by half, add canned tomatoes and cook for and additional 10-15 minutes.
- Meanwhile use this time to precook your zucchini and eggplant by steaming them in the microwave. In intervals place them in a single layer on a microwave safe dish and steam them for 3-4 minutes. Once you remove them from the microwave use a paper towel to squeeze any remaining moisture from them.
- In between steaming veggies and watching your sauce, combine feta cheese, parmesan cheese, ½ cup of mozzarella cheese, egg, garlic, basil and milk. Mix well—should be moist and creamy.
- To begin assembling your lasagna, grease a 9.5 x14 casserole dish and coat bottom with spaghetti sauce.
- Sprinkle on top of sauce ½ cup mozzarella cheese before laying your first layer of zucchini and eggplant slices (veggie slices act as your noodle substitute).
- On top of this layer, sprinkle on cilantro, ½ of the grated carrots, and spread ½ the sauce mixture.
- Cover with 1 cup of mozzarella and lay your second layer of zucchini and eggplant slices.
- Top this layer with egg and cheese mixture, remaining carrots and remaining sauce mixture.
- Then top with 4 slices of Swiss cheese and remaining 2 cups of mozzarella cheese.
- Cover casserole dish with aluminum foil and bake covered for 35 minutes.
- Uncover and continue baking for 10-15 minutes or until cheese begins to brown.
- Let sit for 10-15 minutes, serve and enjoy!
- We enjoy our lasagna saucy and cheesy, but to cut back on calories feel free to reduce the amount and variety of cheeses used.
- Experiment with your favorite vegetables; there is no wrong way to construct this veggie loaded lasagna. Add what vegetables you have on hand and your favorite seasonings and cheeses!
- Serve alongside garlic bread to soak up the sauce and complete the meal!