Elements for a Healthier Life
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This veggie lasagna is a nutrient dense comfort food that EVERYONE will LOVE!


Veggie Lasagna

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


This recipe appeared in the May/June 2018 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Tarah Abram © All rights reserved.

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