Loaded Veg Lasagna

Well, finally there is something to eat around here that actually reminds me of “food”. Oh, sure, there have been things “to eat” for sure….but not on the level of comfort food. Lasagna is serious. And this works. It’s a long way to get there, but the end result is:

  • a.) good  (OMG. It’s like real food.)
  • b.) makes great leftovers, and best of all
  • c.) freezes well for later. YAY!

Step one: Make Vegetable Chili (see notes below)

Step two: Add organic pasta sauce to premade chili (I used Full Circle Brand)

Step three:  Layer mixed sauce with rice lasagna noodles and mozzerella cheese. The first one of these lasagna experiments,  I also crumbled little BabyBel cheeses into the cheese layer. That helped too, but wasn’t totally necessary.

Of course this is only gluten-free, not casein free. Whatever. I am concentrating on the GF part for right now. One pan of lasagna deserves (tolerated) cheese once in a blue moon. I am serious. This was really good. And it made tremendous leftovers. I plan to serve this soon to some unknowing gluten eaters and dare them to tell the difference.

NOTES: To make the veggie chili.

Blenderize beyond recognition:

  • one can of drained green beans
  • one can of drained chickpeas
  • 1 cup cooked/steamed broccoli

Add:

  • one can (drained) pinto beans
  • one can (drained) red kidney beans
  • 1 large can crushed tomatoes
  • as much chopped fresh spinach leaves as you can stand (1 bag)
  • 4 peeled, chopped zucchini
  • 2 C cooked lentils
  • 2 C organic vegetable broth

Add to taste:

  • chopped garlic
  • onion powder (or chop an onion and throw it in there too)
  • chili powder
  • white pepper
  • sea salt
  • oregano leaves
  • basil leaves

I let that all simmer for awhile to mingle everything and the froze it in portions for quick lunches.

To make the lasagna: layer chili+pasta sauce mixed, cheeses and dry (yes-dry) rice lasagna noodles as many times as will fit your pan. Bread loaf pans make great deep dish lasagna.

Bake 30-45 minutes @350 or until browned and bubbly.

I threatened to make a sausage version.. and add some cooked, crumbled sausage into the layers, but that hasn’t happened yet. Maybe this weekend… hmmmmm.

Make some garlic flaxseed bread (recipe in another post) to go with. Whip up a green salad and you have a feast.

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