Voilà! I set out to create the best vegetable lasagna recipe, and here it is. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. I’m sure of it.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights. Here it is.
The tomato sauce is the same across all three recipes, but the vegetables vary. For this recipe, I chose to chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, I added spinach to the skillet and cooked it down for a few minutes.
The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. It might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings. You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes). Enjoy!
from Cookie and Kate http://ift.tt/2j2CrdG