Feb 27, 2012

Delicious and Nutritious: Veggie Lasagne

I wanted to share a delicious recipe given to me by my sweet sissy a while back. This meal has become a staple in our house because it makes a ton, freezes well and packs a lot of veggies into one meal. Keane is pretty particular when it comes to his vegetables. He won't eat spinach or tomatoes on their own but when they're cooked into this dish, he loves them! 
So here it is.

Veggie Lasagne 

2 small eggplants, sliced
olive oil
8 oz spinach leaves
1/2 package of lasagna noodles
12 roma tomatoes, sliced
1 cup basil leaves (fresh)
1 cup oregano leaves (fresh)
1 cup parmesan cheese
2 cups mozzarella cheese 

Slice eggplant and rinse in a colander. Sprinkle with salt and allow them to drain. Brush slices with olive oil and pan fry until they are golden on both sides. You can also substitute eggplant for zucchini and squash which I've done when the grocery store has been out. 

Place spinach in boiling water for 10 seconds to blanch, then drain. Grease an 8x10 inch baking dish with olive oil. 

Layer cooked lasagne sheets in the baking dish, adding tomatoes, basil, and oregano. 

I didn't have fresh herbs so I used dried which worked fine too. 

Next, add a layer of eggplant then spinach. Sprinkle parmesan and mozzarella cheese over top.

Repeat the layering to end with pasta, then add more cheese and herbs. Bake at 350 for 45 minutes. 

I would have taken a picture of the finished product but we were hungry. And also because a pasta fight broke out as a result of me sticking a noodle to Keane's forehead. 

It got serious fast. 

I can tell you the top of the lasagne gets all golden brown and crispy, like a parmesan chip. 
Delicious and nutritious. Happy monday friends. 

Hope you enjoy!

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