Bunny’s Vegetable Lasagna
This vegetarian lasagna is super comforting and reminds me of my childhood, just packed with more nutrients! With a variety of veggies comes a variety of vitamins and minerals, which is why it is so important to eat as many colors of the rainbow as possible – each color does something different but necessary, to help your body run better. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- ¾ box dried lasagna noodles
- ½ lb. container parmesan cheese shredded
- 1 box baby bell mushroom sliced
- ½ large sweet onion diced
- 1 fennel bulb chopped
- 1 red pepper diced
- 1 medium zucchini sliced
- ½ bag of spinach
- 1 baby Japanese eggplant
- ¾ jar organic pasta sauce 12 oz
- 1 large artichoke
- 1 jar red pepper pesto
- Olive oil
Instructions
Directions
- Preheat oven to 375 degrees.
- Prepare the vegetables by roasting them together in olive oil then set aside.
- Bring pot of water to a boil and add the noodles, making sure they do not stick together. When ready, run under cold water and drain.
- Place noodles in a 9×13’’ pan so that the bottom is covered.
- Put a thin layer of artichoke or red pepper pesto on top of the layer of noodles and then add the spinach
- Toss on the roasted or sautéed vegetables, finishing off with sauce spooned on top and shredded cheese
- Add the next layer of noodles and repeat the first 3 steps until the vegetables run out
- On the last layer of noodles, spread a thin layer of sauce and then the shredded cheese
- Cover and bake for 15-20 minutes
- If saving for later…
Refrigerate over night
- Cover and bake for 20 minutes
- Uncover and bake for 10 minutes to brown