Veg Lasagna
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.
By: Chris B.
Nutrition information
Servings: 12
Amount per serving
- 252
Calories - 1226mg
Sodium - 13g
Protein - 277mg
Calcium
Ingredients
- 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
Instructions
Step 1
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.
Step 2
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).
Step 3
When leek, onion, mushroom and zucchini are fried, fry eggplant until soft.
Step 4
Mix fried vegetables together and add 2 finely grated garlic cloves.
Step 5
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.
Step 6
Then layer cheese - use as much as you want, making sure to use at least three different varieties.
Step 7
Repeat layers, ending with noodles, sauce and cheese.
Step 8
Pour about 1/3 cup of water around edges of pan to help steam noodles.
Step 9
Bake at 350 for about 40 minutes.