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Get Your Veggies Lasagna

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This recipe was born when I had extra veggies in the fridge from previous recipes (a leek, some kale, and a few bell peppers). I decided to take our No-Boil Lasagna recipe and load it up with random veggies from the fridge. Feel free to modify this “Get Your Veggies Lasagna” with any veggies you think sound good.

Get Your Veggies Lasagna
Get Your Veggies Lasagna

Get Your Veggies Lasagna

Author: Ryan Chapman
Servings : 8

Ingredients

  • 1 pint mushrooms sliced
  • 1 leek sliced
  • 1 bell pepper diced
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground beef 90% lean or leaner
  • 1 jar spaghetti sauce 24 oz
  • 1 bunch Lacinato kale
  • 1 lb brown rice lasagna noodles
  • 15 oz ricotta cheese
  • 2 egg
  • 4 cups mozzarella grated, divided
  • 1/3 cup fresh parsley chopped
  • salt
  • pepper

Instructions

  • Preheat oven to 350F. Brown and crumble ground beef in a skillet. In a separate pan, sauté mushrooms, leeks, and bell peppers in olive oil, about 5 minutes. When ground beef is done, combine sautéed vegetables, ground beef., sauce, and 1 jar water (use the spaghetti sauce jar). Set aside.
  • In a medium bowl, combine ricotta, eggs, 2 c. mozzarella, parsley, salt, and pepper.
  • Grease a 13X9 baking dish. Pour 1-1/2 c. meat mixture on the bottom of the prepared dish. Top with 3 noodles (uncooked). Top the noodles with 1/3 the kale leaves. Top the kale leaves with 1-1/2 c. meat mixture. Top meat mixture with 1/3 the cheese mixture. Top with 3 noodles, 1/3 of the kale, and 1-1/2 c. meat mixture. Repeat layers.
  • Top lasagna with remaining mozzarella. Cover tightly with foil. Bake at 350 for 45 minutes.
  • Remove foil and bake 15 minutes longer. Let stand 15 minutes before cutting and serving.
Tried this recipe?Let us know how it was!
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