Vegetable Lasagna

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This recipe is another favorite in our house. It takes a little while to make (about 30 minutes) but is so delicious! What takes up most of the time is the prep work, but once it’s done, assembly is easy, and you can store it in the refrigerator until you’re ready to cook it!

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Here’s what you will need:

2 peppers -cut relatively thin

1 Zucchini -peeled into noodles with a peeler

Lasagna noodles (roughly 11 -5 if you are making a low carb version)

250 grams of grated cheese

2 balls of mozzarella (about 200 grams)

250 grams of Tomato sauce

250 grams of ricotta cheese

2 hand fulls of Spinach (fresh or frozen, I prefer frozen for this recipe)

 

First prepare all ingredients, cut peppers, mozzarella (into slices), warm up Spinach if using frozen, shave zucchini into noodles, and grate cheese and preheat oven to 180 degrees Celsius.

Once everything is prepared, start layering, the layering remains the same throughout the recipe -tomato sauce, noodles, zucchini, peppers, cheese, repeat.

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First, start with a layer of tomato sauce in the bottom of your dish.

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Add a layer of noodles on top -if you are doing low carb, only put one noodle per layer to absorb some of the liquid from the vegetables.

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Add a layer of shaved zucchini.

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Add a layer of peppers.

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Add a layer of grated cheese, and top it off with some tomato sauce.

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Repeat this one more time.

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After making 2 full layers (stop with the tomato sauce layer) add a noodle layer and mix your spinach and ricotta together. Spread this mixture over the noodle layer and add another noodle layer on top of it. Then continue as normal.

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Layer of zucchini, peppers, cheese, tomato sauce and one more layer of noodles. Then for the top I will add any tomato sauce I have left over, the remaining grated cheese and the mozzarella.

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Put it in the oven for 40 minutes and enjoy!

Let me know what you think, if you make it! xo

 

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4 thoughts on “Vegetable Lasagna

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