Vegetable Lasagna

Vegetable Lasagna

I enjoy finding recipes that are classics made healthier. I love lasagna, but there are a lot of unhealthy lasagna recipes out there. Today we have vegetable lasagna. If you are, vegan or vegetarian swap out the cheese with your favorite vegan “cheese.” Also, here is a list of egg replacement options:
    • 1 egg = 2 Tbsp. potato starch
    • 1 egg = 1/4 cup mashed potatoes
    • 1 egg = 1/4 cup canned pumpkin or squash
    • 1 egg = 1/4 cup puréed prunes
    • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
    • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
Ingredients
  • 1 (16 ounce) package lasagna noodles
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons Kelapo Coconut Oil
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir green peppers, onion, and garlic in coconut oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Enjoy!

Recipe Adapted from: http://allrecipes.com/recipe/hearty-vegetable-lasagna/

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