Author: Canadian Living

Mixture freezes very well, so I will often After working in a restaurant where I watched the cooks mix the lasagna in one container instead of layering like my mother did, I realized that making it could much easier than it traditionally was. In addition, I found that veggie lasagna is a great way to get children to eat there vegetables. Mixture freezes very well, so I will oftenmake a double batch and freeze one without the cheddar on top. Upon defrosting I will add the cheddar before baking, keeping the cheese tasting fresh.

  • Portion size 8 servings
  • Credits : joylynn_russell


  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 250 g mafalda noodles (small lasagna noodles)
  • 3 litres water
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dill
  • 1 zucchini diced
  • 5 mushrooms diced
  • 1/2 red onion diced
  • 4 cups torn spinach
  • 4 cloves garlic diced
  • 1 bell pepper any colour, diced
  • 1 cup smoked Gruyère cheese shredded
  • 1/2 cup Parmesan shredded
  • 2 cups white cheddar cheese shredded


Preheat oven 350 degrees f. In a large pot boil three litre water and half of the salt. Once water is boiling add mafalda (lasagna noodles), breaking them into small pieces, approx 4inch. Cook the noodles, rinsing with cold water and coating with half the olive oil when done . While the noodles cook, dice the vegetables and place in large mixing bowl. In the same mixing bowl add the 2 cans of tomatoes, olive oil, sugar, cinnamon, Italian seasoning, dill, salt and pepper, parmesan and gruyere cheese. Mix thoroughly, while slowly adding cooked noodles to the mixture. Place in a 9x13 baking pan, and cover with shredded cheddar. Place in oven and cook for 45 minutes.
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Cheesey Veggie Lasagna