This 'meaty' lasagna is stuffed with healthy ingredients that make up this delicious, cheesy, tomato filled lasagna. Layers of cheese and a hearty tomato sauce, this lasagna is sure to become a staple in your kitchen!
I always start off with the tomato sauce, and this can be made ahead of time to make for an easier assembly at dinner time. Fresh lasagna sheets also help with making this dish come together in a fraction of the time while adding a delicious fresh element to the dish!
3 garlic, minced
2 red bell peppers, chopped
1 carrot, chopped
2 cups mushrooms, chopped
1 eggplant, peeled and cubed, salt sweat for 30 minutes*
1 zucchini, chopped
2 tbsp Italian Spice Blend
2 cans diced tomatoes
1 can tomato paste
2 tsp salt
1 tbsp sugar
1 tbsp balsamic vinegar
Black Pepper, to taste
1 tsp Italian Spice Blend
1/4 cup parmesan cheese
1 pkg fresh lasagna noodles
3 cups spinach, chopped**
3 cups cheese, grated
8 basil leaves, fresh
- In a large saucepan, heat 1 tbsp oil before adding onion
- After 3 minutes add the garlic and cook for another 3 minutes
- Add mushrooms and cook for 7 minutes
- Add the peppers and carrots and cook for 5 minutes
- Add eggplant, zucchini and spices. Cook for 5 to 7 minutes
- Add tomatoes, paste, sugar, salt, and vinegar. Pepper to taste. Cook for at least 30 minutes. Stirring often with a lid on top.
- Once your sauce is complete, blitz down into a smooth tomato sauce (if you don't mind the texture of the vegetables you do not have to blend down)
- While your sauce is reducing, prepare the ricotta filling
- In a bowl, combine the ricotta, parmesan cheese, egg and spice. Combine and set aside
- Once sauce is complete, begin assembly in a large 9 x 13 baking dish
- Some sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, ricotta, spinach, sauce, cheese, noodles, sauce, cheese, noodles, sauce, cheese, parmesan cheese, black pepper, fresh basil.
- Bake at 375 degrees for 30 to 45 minutes - once it is bubbling, the cheese is melted and begins to brown.
- Allow for lasagna to sit for at least 10 to 15 minutes before cutting in!
Serve with a fresh salad and glass of red wine!
*Salting eggplant requires you to chop up the eggplant and then place them into a colander. Salt them heavily and leave them to sit for at least 30 minutes. This will draw out the excess water that we don't want in the sauce
**I don't put the spinach in the sauce because I find that it makes the sauce go brown when blitzed.