Lasagna
1 onion, chopped
2 medium carrots, shredded
3 medium celery stalks, finely sliced
1 cup corn kernels
6 cups of spinach
1 (14-ounce can) lentils, rinsed and drained
1 (14-ounce can) pinto or black beans
2 cups of brown or wild rice
1/2 cup of basil leaves, chopped
1 1/2 cups grated old cheddar
2 eggs, beaten (optional)
1/2 tsp black pepper
1 tsp himalayan salt
I - 2 large tomato, sliced then halved
Sauce
2 pints cherry tomatoes
3 green onions, chopped (scallions)
4 garlic cloves, chopped
1 handful of basil leaves
1/4 cup extra virgin olive oil
2 tsp himalayan salt
1 tsp black pepper
Preheat the oven to 350 F
Combine all ingredients for the sauce into a blender or food processor and pulse until "chunky". Set aside.
In a skillet add a drizzle of olive oil and add the onion, carrot, celery and sauté for 3 - 5 minutes until soft. Then set aside. In the same skillet add the spinach for about 3 minutes until it wilts, then cool, squeeze out the excess water, chop and add to the veggie mixture.
Add the lentils, pinto beans, rice, corn, basil, eggs, salt, pepper, half the cheddar and 1 cup of sauce to the mixture. Then pack into a 9x13 glass bake dish and place the sliced tomatoes on top and then the remaining cheddar.
Bake for 35 - 40 minutes, let cool for 10 and serve with the remaining sauce.
Servings 6-8
This veggie lasagna is a nutrient dense comfort food that EVERYONE will LOVE!
Recipe & Photograph By Tarah Abram
Veggie
Lasagna