So, here it is….maybe one of the only “healthy” items you will see on this web site! HA! There is some cheese in there, but really…I surprised myself with this one! It’s good for you and it has amazing flavor!!
The good thing is it was super easy to make too…win, win!! Here’s how I did it…..
Start with your sauce….don’t be afraid to make your own sauce….I promise, it will always taste better than the jar!! I didn’t put in any pics because it’s just that easy to make!
- 1 chopped yellow onion
- 1 Tbs. chopped garlic
- 1 tsp. fennel seeds, crushed
- 2 tsp. dried oregano
- 1 tsp. dried parsley
- 1 1/2 tsp. dried basil
- 1/2 tsp. salt
- 1 tsp. ground pepper
- 1/4 tsp. Cayenne pepper
- 28 oz. can crushed tomatoes
- 15 oz. can tomato sauce
- 2 Tbs. tomato paste
- 2 tsp. sugar
- 1/2 cup red wine
- 2 Tbs. olive oil
Heat olive oil in a dutch oven or stock pot. Add onions and cook for 3-4 minutes on med-low heat or until they start to soften. Add garlic and cook for 2 minutes. Add fennel, oregano, parsley, basil, salt, pepper and Cayenne and stir. Cook for 2-3 minutes, so herbs can start to release their flavors and brown a bit. Add tomatoes, sauce, paste, sugar and wine and bring to a simmer. Lower heat, cover and cook for 15-20 minutes; stirring several times.
Meanwhile, get your other ingredients ready…..
Boil your lasagna noodles according to the package directions (kind of)…MAKE sure to salt your water!!! Very important step!!! I use a good Table spoon of salt for a large pot of water. You don’t want your noodles to be completely cooked, so I usually drain them 2 minutes earlier than the package directions say…that way they will continue to cook in the oven and not get too mushy.
- 13 oz. pkg. lasagna noodles
- 15 oz. ricotta cheese, you can use part skim if you prefer
- 3 cups kale leaves, stems removed
- 2 eggs, beaten
- 1 small eggplant, about 6 inches
- 2-3 small zucchini
- 1 cup shredded carrots
- 8 oz. mushrooms
- 1.5 cups Parmesan, shredded
- 1.5 cups Mozzarella, shredded
Preheat oven to 350*.
Using a mandolin or knife, slice your eggplant, zucchini and mushrooms to about 1/8-1/4 inch slices.
Lightly spray a 9X13 baking dish with non-stick spray. Spread 1/2 cup marinara sauce on the bottom of the dish and lay your first layer of noodles down; covering entire bottom of dish. Spread 1/2 of ricotta mixture over noodles, followed with layering veggies ( I sprinkle veggies salt and pepper to taste. Pour 1-1/2 cups marinara over veggies and top with 1/2 cup Parmesan and 1/2 cup Mozzarella. Cover with noodles and repeat layers of ricotta, veggies, sauce and cheeses. Top with one more layer of noodles, but this time, just top with remaining sauce. Finish off with remaining cheeses.
Spray a piece of foil large enough to cover dish with non-stick spray and tightly cover lasagna. Bake for 35-40 minutes. Remove foil and cook for another 10-15 minutes. Remove from oven and let sit for 10 minutes to set. Enjoy!!