
Vegetable Lasagna
I enjoy finding recipes that are classics made healthier. I love lasagna, but there are a lot of unhealthy lasagna recipes out there. Today we have vegetable lasagna. If you are, vegan or vegetarian swap out the cheese with your favorite vegan “cheese.” Also, here is a list of egg replacement options:
-
1 egg = 2 Tbsp. potato starch
-
1 egg = 1/4 cup mashed potatoes
-
1 egg = 1/4 cup canned pumpkin or squash
-
1 egg = 1/4 cup puréed prunes
-
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
-
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
Ingredients
- 1 (16 ounce) package lasagna noodles
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons Kelapo Coconut Oil
- 2 (26 ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 ounce) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
Directions
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir green peppers, onion, and garlic in coconut oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Enjoy!
Recipe Adapted from: http://allrecipes.com/recipe/hearty-vegetable-lasagna/
Vegetable Lasagna
Vegetable Lasagna
Directions
Enjoy!
Recipe Adapted from: http://allrecipes.com/recipe/hearty-vegetable-lasagna/
Tags: Coconut Oil Cooking, dinner, easy dinner recipes, healthy recipes, Kelapo Coconut Oil, lasagna, vegan and vegetarian, vegetarian lasagna