Veggie Lasagna

Name: Veggie Lasagna
Total time: 1 h 30 min
Yield: 9
Ingredients: 4.5 cups canned, whole, peeled Tomatoes (undrained); 1.5 cups Tomato paste; 1 onion (peeled and finely chopped); 0.25 cup dry Red wine; 2 cloves garlic cloves (peeled and minced); 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp dried Basil; 16 ozs Lasagne noodle (noodles); 2 bunches fresh Broccoli (including stalks); 2 stalks Celery (cleaned; trimmed and chopped); 2 scallions (cleaned; trimmed and sliced); 2 Tbsps fresh parsley (minced); 0.25 cup fresh Basil (minced; plus extra to garnish); 1 Tbsp fresh oregano (minced); freshly ground Black pepper (to taste); 2 cups part-skim Mozzarella shredded (divided); 0.5 cup Parmesan (grated)

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Health Score:

89 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

For Tomato Sauce: 4 ½ cups canned, whole, peeled Tomatoes (undrained); 1 ½ cups Tomato paste; 1 onion (peeled and finely chopped); ¼ cup dry Red wine; 2 cloves garlic cloves (peeled and minced); 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp dried Basil

For Lasagna: 16 ozs Lasagne noodle (noodles); 2 bunches fresh Broccoli (including stalks); 2 stalks Celery (cleaned; trimmed and chopped); 2 scallions (cleaned; trimmed and sliced); 2 Tbsps fresh parsley (minced); ¼ cup fresh Basil (minced; plus extra to garnish); 1 Tbsp fresh oregano (minced); freshly ground Black pepper (to taste); 2 cups part-skim Mozzarella shredded (divided); ½ cup Parmesan (grated)

How healthy are the main ingredients?

Broccoli Tomato Mozzarella Tomato paste Parmesan Basil

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Preparation steps

For Tomato Sauce:

In a large saucepan, combine tomatoes, tomato paste, onion, wine, garlic, oregano, parsley and basil, stirring to blend. Cover and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.

For Vegetable Lasagna:

Cook lasagna noodles according to package instructions until al dente. Drain well and lay out flat until ready to use.

Rinse broccoli and trim stalks. Roughly chop the florets and slice stalks lengthwise into thin strips. Blanch broccoli and celery in salted boiling water until tender crisp, about 2 to 3 minutes. Drain well.

Preheat oven to 350º F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.

Spread 1/4 of the tomato sauce in the bottom of the baking dish. Arrange a single layer of noodles in the bottom of the dish. Arrange a layer of vegetables (broccoli, celery, and green onions) over the noodles, and sprinkle with parsley, basil, and oregano. Season with salt and pepper. Sprinkle with mozzarella and Parmesan cheese. Repeat the process, starting with tomato sauce and ending with a layer of noodles.

Spread tomato sauce over the last layer of noodles and sprinkle with mozzarella and Parmesan cheese. Cover lightly with aluminum foil.

Bake for 30 minutes, remove the foil and continue baking for an additional 10 to 15 minutes or until bubbly and heat completely through. Remove from oven an let stand for 10 minutes.

10.

Garnish with fresh basil sprigs, cut and serve.

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