Easy Veggie Lasagna

So here’s the annoying truth. I don’t really have a recipe here–I just put stuff together and sloshed it in a pan. You can feel free to do the same, altering ingredients depending on what you have on hand. This is what I came up with tonight:

Lasagna Image

Saute for approximately 5 minutes or until onions are softened (you’re going to want a big ol’ pan):

1 medium onion, chopped

2 carrots, shredded

1 cup mushrooms, chopped (finely, in my house, so as to hide them from the unsuspecting child)

1 T. olive oil

Add and saute until brown (or until warmed in the case of the vegetarian option):

3/4-1 lb ground turkey, beef, pork, or a couple cans of black eyed peas or vegetarian crumble (in the picture, I used grassfed ground beef)

Add in:

3 small zucchinis, shredded (approximately 2 cups). Now, if you are using dried pasta, you do not need to salt and drain your zucchini before putting it in, but if you are using fresh pasta as I did, I would recommend adding approximately 1/2 teaspoon salt to the shredded zucchini, placing it in a colander, and letting the water drip out.

2 cups fresh spinach, chopped (again, finely in my house, so as to hide from the child)

1, 14-16 ounce jar marinara sauce (pick any that you like, but really, you shouldn’t need artificial ingredients or sugar in your marinara)

Next: 

Grab a big old lasagna pan and your lasagna noodles, prepared to package directions (i.e. boiled if they need to be, or just like they are if fresh) and get layering. First, a layer of sauce on the bottom of the pan, then noodles, sauce, noodles, sauce, etc. I had about 4 layers. If you can do dairy, now would be the time to add a few handfuls of a quality Parmesan or some mozzarella.

Put it in the oven at 350 degrees for approximately 30 minutes (if using fresh noodles) or 50 minutes if using dried noodles.

We had ours with steamed carrots and homemade apple sauce, but a simple green salad would work well, too.

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