Elements for a Healthier Life
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[et_pb_section fb_built="1" admin_label="Subscribe" _builder_version="4.4.2" background_image="https://elementsforahealthierlife.com/wp-content/uploads/2018/12/EggBackground.png" custom_padding="30px|0px|113px|0px|false|false"][et_pb_row column_structure="3_5,2_5" _builder_version="3.25"][et_pb_column type="3_5" _builder_version="3.25" custom_padding="|||" custom_padding__hover="|||"][et_pb_post_title author="off" comments="off" featured_image="off" _builder_version="4.4.2"][/et_pb_post_title][/et_pb_column][et_pb_column type="2_5" _builder_version="3.25" custom_padding="|||" custom_padding__hover="|||"][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built="1" _builder_version="3.22"][et_pb_row _builder_version="3.25" background_size="initial" background_position="top_left" background_repeat="repeat"][et_pb_column type="4_4" _builder_version="3.25" custom_padding="|||" custom_padding__hover="|||"][et_pb_text _builder_version="4.6.6" background_size="initial" background_position="top_left" background_repeat="repeat" hover_enabled="0" sticky_enabled="0"]This veggie lasagna is a nutrient dense comfort food that EVERYONE will LOVE!


Veggie Lasagna

Print Recipe
Course Main Course, Mealtime
Cuisine Italian
Keyword black beans, carrot, celery, corn, lentils, onion, rice, spinach, vegetables
Servings 6 people
Author Tarah Abram



  • 1 onion chopped
  • 2 carrots (medium size) shredded
  • 3 celery stalks finely sliced
  • 1 cup corn kernels
  • 6 cups spinach, fresh
  • 1 14-ounce can lentils rinsed and drained
  • 1 14-ounce can pinto or black beans rinsed and drained
  • 2 cups brown or wild rice (cooked
  • 1/2 cup basil leaves chopped
  • 1 1/2 cups grated old cheddar cheese
  • 2 eggs beaten (optional)
  • 1/2 teaspoon black pepper
  • 1 teaspoon himalayan salt
  • 1-2 large tomato sliced then halved


  • 2 pints cherry tomatoes
  • 3 green onions or scallions chopped
  • 4 garlic cloves chopped
  • 1 handful basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons himalayan salt
  • 1 teaspoon black pepper


  • Preheat the oven to 350 F
  • Combine all ingredients for the sauce into a blender or food processor and pulse until "chunky". Set aside.
  • In a skillet add a drizzle of olive oil and add the onion, carrot, celery and sauté for 3 - 5 minutes until soft. Then set aside. In the same skillet add the spinach for about 3 minutes until it wilts, then cool, squeeze out the excess water, chop and add to the veggie mixture.
  • Add the lentils, pinto beans, rice, corn, basil, eggs, salt, pepper, half the cheddar and 1 cup of sauce to the mixture. Then pack into a 9x13 glass bake dish and place the sliced tomatoes on top. Add remaining cheddar.
  • Bake for 35 - 40 minutes, let cool for 10 and serve with the remaining sauce. Servings 6-8


Photograph by Tarah Abram © All rights reserved.

Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family's to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.

This recipe appeared in the May/June 2018 issue of Elements For A Healthier Life Magazine on page 48; recipe and photograph by Tarah Abram.


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