In our first few days in the new house, before we got the dishes and cookware unpacked, my dad and his wife came over for a visit and to help us unpack. Thank goodness they also brought a meal for lunch, because it was takeout or starve otherwise! Besides, who doesn’t love a good vegetable lasagna?
Paired with a salad, this made an excellent, hearty lunch — perfect for those of us who had worked up an appetite unpacking, breaking down boxes, and/or chasing after a toddler. Plus, we had plenty left over for dinner the next night, and I froze the rest in individual portions for a rainy day. Talk about a gift that keeps on giving!
Kim’s recipe is a great one, and pretty much infinitely adaptable to the vegetables you have on hand. Once our freezer stash is gone, I’ll definitely be making another version of this on my own!
Hearty Vegetable Lasagna
Original recipe from allrecipes.com, as modified by Kim Marshall and told to yours truly
1 16 oz package lasagna noodles
1 lb fresh mushrooms, sliced
1 colored bell pepper, chopped
1 small eggplant, stemmed and chopped
1 zucchini, chopped
1 onion, chopped
3 cloves garlic, minced
2 Tbs olive oil
1 bunch kale, rinsed, stemmed, and roughly chopped
2 26 oz jars pasta sauce
1/2 tsp dried basil
1/2 tsp Herbes de Provence
1 15 oz container part-skim ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cook the lasagna noodles in a large pot of boiling water according to the package directions. Rinse with cold water and drain. Lay noodles out individually on sheets of plastic wrap to avoid sticking.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the mushrooms, peppers, eggplant, zucchini, onion, and garlic, and saute until tender, about 10 minutes. Add the kale and a splash of water, and cook until wilted and tender. Stir in pasta sauce*, basil, and Herbes de Provence, and bring to a boil. Reduce heat, and simmer for 15 minutes.
Mix together the ricotta, 2 cups of the mozzarella cheese, and the eggs.
Preheat oven to 350°. Spread 1 cup of the tomato sauce mixture into the bottom of a greased 9 x 13 pan. Layer half of each of the lasagna noodles, ricotta mix, sauce mix, and parmesan cheese. Repeat the layering, and top with the remaining 2 cups of mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* If you are opening a bottle of wine to go with the lasagna (which you really should be), use a little of it to rinse out the jars of pasta sauce and add it all to the sauce.
Edit: I should also mention that this got the official Nora seal of approval. She gobbled it up, veggies and all!