Veg Lasagna By: Chris B.
My son has CF. I grew a large garden with leeks, zucchini, eggplant and tomatoes and needed to find a way to use all the produce.
- 1 eggplant
- 1 medium zucchini, diced
- 1 large onion, diced
- 1 leek, white & light green part
- 1 carrot, grated
- 8 oz white mushrooms
- 9 whole wheat lasagna noodles
- 2 c grated cheese (mix varieties)
- 1 large jar spaghetti sauce
- 4 Tbsp oil
- 1 tomato, sliced
- Salt & pepper to taste
- 2 garlic cloves
- Add All Ingredients
- Prep Time: 40 minutes
- Cook Time: 40 minutes
Peel and dice eggplant; put in colander and heavily sprinkle with salt, letting sit for 30 minutes before rinsing salt off and squeezing additional water out.
While eggplant is sitting, fry other vegetables in oil (I like frying each veg separately in about 1 tbsp oil and then mixing them at the end).
When leek, onion, mushroom and zucchini are fried, fry eggplant until soft.
Mix fried vegetables together and add 2 finely grated garlic cloves.
Start layering. First put down just enough sauce to cover the bottom of pan, then layer uncooked lasagna noodles, vegetable mix, shredded carrots, and very thinly sliced tomatoes.
Then layer cheese - use as much as you want, making sure to use at least three different varieties.
Repeat layers, ending with noodles, sauce and cheese.
Pour about 1/3 cup of water around edges of pan to help steam noodles.
Bake at 350 for about 40 minutes.
- Servings: 12
Amount per serving:
- Calories: 252
- Fat: 13 g
- Sodium: 1226 mg
- Protein: 13 g
- Calcium: 277 mg
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