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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!

Enjoy

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

Ingredients

Lasagna

  • 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

Sauce

  • 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

Instructions

  • 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

Notes

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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