Vegetable Lasagne Author: Canadian Living Credits: Vegetable Lasagne

Two family members have severe dairy allergies, therefore no cheese. We all love lasagne, so I had to come up with an alternative to the traditional cheese filled dish and still have it appealing visually as well as taste. Omit the meat and it is a tasty vegetarian dish. Mozzarella cheese can be added on one end for those lucky ones who can eat it.

  • Portion size 10 servings
  • Credits : ddnfd

Ingredients

  • 1 pkg oven-ready lasagna noodles
  • 1 1/2 lb lean ground beef
  • 2 cans tomato sauce
  • 1 onion chopped
  • 1 cup finely chopped celery
  • 3 cloves of garlic finely chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • 1 cup slightly blanched broccoli chopped
  • 1 cup slightly blanched cauliflower chopped
  • 1 red pepper sliced in rings
  • 1 can sliced mushroom drained
  • 2 cups chopped fresh spinach

Method

Preheat oven to 350 Spray 9x13 deep baking dish with a non stick cooking spray. Brown ground beef in large deep skillet and remove to a holding dish. Drain off excess grease if any. Then,in same pan saute onion, celery, and garlic until slightly soft-1-2 min. Add browned beef back into skillet and let cook on med heat 2-3 min. Pour in 1 1/2 can of tomato sauce, add basil and parsley and let simmer 5 min. Meanwhile lay 1 layer of noodles in baking dish. Spoon out meat and sauce mixture over noodles. Next add chopped broccoli and cauliflower. Cover with another layer of noodles add meat/sauce mixture, make sure to cover the noodles completely. This should use all the meat sauce. Add the red pepper slices, mushrooms and spinach. Drizzle pepper,mushroom and spinach layer with tomato sauce leaving enough for the top. Cover with remaining noodles. Completely cover the entire top with remaining tomato sauce. Add more sauce if needed. Cover dish with foil tightly. Bake in 350 oven for 1 hr.
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Vegetable Lasagne

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