This vegetarian lasagna recipe is truly vegetarian and not just meat-less. By that I mean it is comprised of vegetables and isn’t your average carb overload. Lasagna is a wonderful casserole that is rich, flavorful and homey. Fortunately this veggie packed recipe doesn’t make you go into a food-coma afterwards. It’s filling but not too heavy. It’s healthy but not rabbit food. Most importantly it’s as simple as layering ingredients in a pan, throwing it in the oven, and having a delicious result waiting for you 45 minutes later.
Pre-heat oven to 350°
In food processor combine: kale, olive oil, egg, balsamic vinegar, garlic cloves and basil then blend
This will make a chunky kale pesto type mixture which we will layer into our lasagna
In 13”x9” casserole dish, pour enough tomato sauce to cover the bottom (about 6 oz)
Layer the thin slices from 1 zucchini on top of the sauce
Spread all of the kale pesto over the zucchini evenly (it should be just enough to make one layer)
Sprinkle a large handful (about 1 cup) of cheese over the kale pesto
Spread another layer of tomato sauce on top of the cheese (about 1 cup)
Lightly sprinkle a layer of oregano on top of the sauce
Lay down the slices from your second zucchini
Put another cup of cheese over the zucchini
Add the last layer of sauce
Lightly sprinkle a layer of thyme on top of the sauce
Lay out your last zucchini slices
Top with the rest of the cheese
Add tomato slices
Sprinkle with a layer of rosemary
Bake in oven for 45 minutes, it might take a few more minutes but remove when the cheese is starting to brown and the sauce is bubbly
Let sit and cool for 10 minutes before serving
Hi there, I'm Calvin. Welcome to my Delicious Vegetarian Recipes! I started to this site just recently to share what I was cooking up and show how delicious vegetarian fare can be. Over the past few years I've transitioned into a more plant-based lifestyle. (This means that while my older dishes didn't contain meat, they still had eggs and dairy.…
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