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Green Vegetable Lasagna

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Ingredients

Noodle Layer
6-9 sheets No Boil Lasagna Noodles
3 small or 1 large Zucchini
Vegetable Layer
1/3 cup, finly chopped Onion
3-4, minced Garlic Cloves
1 cup, finly chopped Carrots
2 cups Frozen Peas
2 cups, finly chopped Broccoli
1 cup Basil Pesto
Salt & Pepper
Sauce Layer
3 tbsp Extra Virgin Olive Oil
3 tbsp All-Purpose, Unbleached Flour
2 cups Milk (I use Almond Milk)
Salt & Pepper
1/2 tsp Nutmeg

Green Vegetable Lasagna

Features:
    • 50 minutes
    • Serves 6
    • Easy

    Directions

    I do love my greens, raw, roasted, sautéed, in a smoothie, or a lasagna! This lasagna recipe couldn’t be any easier and it’s cheap! The main vegetables are peas, broccoli, and carrots. All of which you can find in the freezer section – see, cheap!

    This lasagna consists of three layers. The noodle layer, the creamy sauce layer, and the vegetable layer. To give the vegetables more flavor I added pesto, another element of green. You can make your own homemade pesto or buy a jar of good quality basil pesto. As for the noodle layer, I decided to add zucchini to add another green vegetable element as well as lighten the dish. You could skip on the lasagna sheets all together to make it gluten free.

    Steps

    1
    Done

    Make The Vegetable Layer

    First, preheat your oven to 350F.

    To your large skillet, add 1 tbsp of olive oil and heat on medium-high heat. Once the oil is hot, add the chopped onion and garlic. Saute for about a minute or until fragrant. Next, add the chopped carrots, broccoli and peas. Cook for a couple of minutes or until the vegetables are heated through. Next, add the basil pesto and stir to combine. Lastly, season with salt and pepper to taste. Start by adding 1 tsp of salt and 1 tsp of pepper, give it a taste and adjust if necessary.

    Turn off the heat and cover.

    2
    Done

    Make the Sauce Layer

    To a medium size sauce pan, add 3 tbsp of olive oil and heat to medium-high heat. Once the oil is hot, add 3 tbsp of flour and stir well with a wooden spoon or whisk. Allow the flour to bubble and cook for about a minute. Next, slowly add in the milk while whisking. Whisk well until the sauce is smooth and lump free. Once the sauce is smooth, allow it to cook for 3-4 minutes or until the sauce has thickened. To check if the sauce has thickened up enough, coat the back of a spoon with sauce, swipe your finger down the middle, and if the sauce stays separated the sauce is done. Move the sauce pan off the heat and season with salt, pepper and the optional nutmeg. Once again start with 1 tsp of salt and pepper, give it a taste and add more if needed. I season with 2 tsp of salt, 1 tsp of freshly ground black pepper and 1/2 tsp of freshly ground nutmeg.

    3
    Done

    Build the Lasagna

    First, using a knife or mandolin slicer, cut your zucchini into thin slices, about the same thickness as the lasagne sheets. The ticker your zucchini slices, the more water it will release while baking, you don't want excess liquid.

    To your baking dish, I use an 8x8 baking dish, ladle in some sauce to cover the bottom of the dish, a thin layer will do. Next, add 2-3 sheets of the no boil pasta and 4-5 of the zucchini slices. Add half of the vegetable mix, then repeat the layers. Creamy sauce, spreading it out evenly, the lasagna sheets, zucchini, vegetables, and so on until you run out. The very top layer should be lasagna sheets, zucchini and sauce.

    4
    Done

    Bake for 30-40 minutes

    Cover the lasagna with aluminum foil and bake at 350F for about 30 minutes.

    After 30 minutes, remove the aluminum foil and sprinkle with breadcrumbs and/or shredded cheese. This is optional.

    Bake the lasagna uncovered for another 10 minutes or until lightly golden brown. Allow the lasagna to cool for about 10-15 minutes before digging in!

    This lasagna can be kept in the refrigerator (covered) for up to 3 days.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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