This whole wheat, hearty, loaded Vegetable Lasagna is delicious, cheesy and completely customisable! Perfect for a comforting dinner.
Welcome to August! Exactly how did that happen? I get that each day has 24 hours, and each month 30/31-ish (looking at you February) and time well, never stops, but you do realise that means that half the year is already over right?
That means I need to hurry up and explain this lasagna so you can get to making it before the year is officially over.
I once made lasagna for Mr. Bakes when we first got together and ever since then he’s been pestering asking me kindly to make it again. Things have changed and now that I’m vegetarian, anything I make will, well, be vegetarian. I decided to just surprise him and make it, hoping that he wouldn’t scoff at the piles of eggplant and kale.
Well let me tell you, not only was he elated, he dove right in and said he loved the entire thing. Cue me beaming from ear to ear! He never eats anything he doesn’t love (cue ordering many take out meals that are half eaten) and is always honest about the food before him (don’t be upset if I say “cue” again).
Simple as that, this lasagna is very pleasing to even avid meat lovers. Not that I’m trying to convert anyone, but this is a fabulous way to get in loads of vegetables. I’m talking eggplants, mushroom, kale, onions, bell peppers…whew! The truth is, it’s totally customisable because you can add your own veggies, but I would definitely say include the eggplants and mushrooms. I hate the phrase “it’s very meaty” but it honestly is! Mushrooms are well known for making some amazing burgers, and eggplants are right there beside them. Then add in bell peppers and all the other amazing, soft veggies, tossed in juicy and tasty marinara sauce, with hot melted cheese on top and you’re eating the most heavenly lasagna I’ve ever tried.
If I haven’t convinced you by now, remember that aside from the cheese this is also really good for you! I mean come on, the cheese takes it over the top, but a slice of this and you’ve had a fair share of your veggies.
But let’s be real. It tastes like heaven. That’s enough!
Cheesy Quinoa Casserole
Vegan Lemon Garlic Spaghetti with Sun dried Tomatoes
Sun dried Tomatoes and Mozzarella Quinoa Burgers
Ingredients
- One box of whole wheat lasagna noodles , if gluten free, use gluten free lasagna noodles
- 3 tablespoons olive oil
- 1/2 medium onion , chopped and diced
- 2 garlic cloves , minced
- 3 Chinese eggplants , slices
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups kale , de-stemmed and washed
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
- 1 cup pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese , mix the two cheeses together
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box.
- While pasta is boiling (it took 10 minutes for me) heat 3 tablespoons of olive oil in a pan over medium high heat. Add the onion and garlic, and sauté for about 2 minutes until brown. Add the rest of the vegetables, then sprinkle the salt and pepper over everything. Mix everything together with your spatula or wooden spoon to ensure it’s all incorporated.
- Reduce the heat to medium and sauté vegetables for about 10 minutes, or until the eggplant is soft enough that the wooden spoon or spatula can slice right through it. You can add more olive oil if necessary. Add the kale at the end until wilted for about 2 minutes. Remove from heat when finished. Mix in 1 cup of marinara sauce to coat all the vegetables.
- In a greased 9 x 13 inch pan, add 1/2 cup of marinara sauce on the bottom and spread. Next, cover the bottom with about 4 lasagna noodles, overlapping a bit. This will be your first layer.
- Next, add about 1/2 – 1/3 cup of the vegetable mixture (just ensure you have enough for 4 even layers) and then 1/2 cup of the cheese mixture on top.
- Repeat layers until you’ve reached the top layer. Add the remaining marinara sauce on top then sprinkle 1 cup mozzarella cheese over it. Cover the pan with foil and bake in the oven for 30 minutes covered, then 10 minutes uncovered to heat up cheese on top.
- Remove from heat and allow to cool for 10 minutes. Cut through and Enjoy!
This whole wheat, hearty, loaded Vegetable Lasagna is delicious, cheesy and completely customisable! Perfect for a comforting dinner.
Welcome to August! Exactly how did that happen? I get that each day has 24 hours, and each month 30/31-ish (looking at you February) and time well, never stops, but you do realise that means that half the year is already over right?
That means I need to hurry up and explain this lasagna so you can get to making it before the year is officially over.
I once made lasagna for Mr. Bakes when we first got together and ever since then he’s been pestering asking me kindly to make it again. Things have changed and now that I’m vegetarian, anything I make will, well, be vegetarian. I decided to just surprise him and make it, hoping that he wouldn’t scoff at the piles of eggplant and kale.
Well let me tell you, not only was he elated, he dove right in and said he loved the entire thing. Cue me beaming from ear to ear! He never eats anything he doesn’t love (cue ordering many take out meals that are half eaten) and is always honest about the food before him (don’t be upset if I say “cue” again).
Simple as that, this lasagna is very pleasing to even avid meat lovers. Not that I’m trying to convert anyone, but this is a fabulous way to get in loads of vegetables. I’m talking eggplants, mushroom, kale, onions, bell peppers…whew! The truth is, it’s totally customisable because you can add your own veggies, but I would definitely say include the eggplants and mushrooms. I hate the phrase “it’s very meaty” but it honestly is! Mushrooms are well known for making some amazing burgers, and eggplants are right there beside them. Then add in bell peppers and all the other amazing, soft veggies, tossed in juicy and tasty marinara sauce, with hot melted cheese on top and you’re eating the most heavenly lasagna I’ve ever tried.
If I haven’t convinced you by now, remember that aside from the cheese this is also really good for you! I mean come on, the cheese takes it over the top, but a slice of this and you’ve had a fair share of your veggies.
But let’s be real. It tastes like heaven. That’s enough!
Cheesy Quinoa Casserole
Vegan Lemon Garlic Spaghetti with Sun dried Tomatoes
Sun dried Tomatoes and Mozzarella Quinoa Burgers
Ingredients
- One box of whole wheat lasagna noodles , if gluten free, use gluten free lasagna noodles
- 3 tablespoons olive oil
- 1/2 medium onion , chopped and diced
- 2 garlic cloves , minced
- 3 Chinese eggplants , slices
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups kale , de-stemmed and washed
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
- 1 cup pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese , mix the two cheeses together
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box.
- While pasta is boiling (it took 10 minutes for me) heat 3 tablespoons of olive oil in a pan over medium high heat. Add the onion and garlic, and sauté for about 2 minutes until brown. Add the rest of the vegetables, then sprinkle the salt and pepper over everything. Mix everything together with your spatula or wooden spoon to ensure it’s all incorporated.
- Reduce the heat to medium and sauté vegetables for about 10 minutes, or until the eggplant is soft enough that the wooden spoon or spatula can slice right through it. You can add more olive oil if necessary. Add the kale at the end until wilted for about 2 minutes. Remove from heat when finished. Mix in 1 cup of marinara sauce to coat all the vegetables.
- In a greased 9 x 13 inch pan, add 1/2 cup of marinara sauce on the bottom and spread. Next, cover the bottom with about 4 lasagna noodles, overlapping a bit. This will be your first layer.
- Next, add about 1/2 – 1/3 cup of the vegetable mixture (just ensure you have enough for 4 even layers) and then 1/2 cup of the cheese mixture on top.
- Repeat layers until you’ve reached the top layer. Add the remaining marinara sauce on top then sprinkle 1 cup mozzarella cheese over it. Cover the pan with foil and bake in the oven for 30 minutes covered, then 10 minutes uncovered to heat up cheese on top.
- Remove from heat and allow to cool for 10 minutes. Cut through and Enjoy!
Vegetable Lasagna
Ingredients
- One box of whole wheat lasagna noodles if gluten free, use gluten free lasagna noodles
- 3 tablespoons olive oil
- 1/2 medium onion chopped and diced
- 2 garlic cloves minced
- 3 Chinese eggplants slices
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups kale de-stemmed and washed
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
- 1 cup pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese mix the two cheeses together
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box.
- While pasta is boiling (it took 10 minutes for me) heat 3 tablespoons of olive oil in a pan over medium high heat. Add the onion and garlic, and sauté for about 2 minutes until brown. Add the rest of the vegetables, then sprinkle the salt and pepper over everything. Mix everything together with your spatula or wooden spoon to ensure it’s all incorporated.
- Reduce the heat to medium and sauté vegetables for about 10 minutes, or until the eggplant is soft enough that the wooden spoon or spatula can slice right through it. You can add more olive oil if necessary. Add the kale at the end until wilted for about 2 minutes. Remove from heat when finished. Mix in 1 cup of marinara sauce to coat all the vegetables.
- In a greased 9 x 13 inch pan, add 1/2 cup of marinara sauce on the bottom and spread. Next, cover the bottom with about 4 lasagna noodles, overlapping a bit. This will be your first layer.
- Next, add about 1/2 - 1/3 cup of the vegetable mixture (just ensure you have enough for 4 even layers) and then 1/2 cup of the cheese mixture on top.
- Repeat layers until you’ve reached the top layer. Add the remaining marinara sauce on top then sprinkle 1 cup mozzarella cheese over it. Cover the pan with foil and bake in the oven for 30 minutes covered, then 10 minutes uncovered to heat up cheese on top.
- Remove from heat and allow to cool for 10 minutes. Cut through and Enjoy!
Nutrition
Vegetable Lasagna https://jessicainthekitchen.com/vegetable-lasagna/ August 1, 2014
Crunchy Kale and Chickpea Salad with Lemon Poppyseed Dressing is a quick & easy to make meal that packs tons of flavour & nutrients!
Confession time: I’m writing this post at 1:12 am.
I’m writing this post at 1:12 am and I ate hummus and pita chips for dinner. The smell of the tiny bit of leftover hummus is completely intoxicating me. I am SO HUNGRY.
I like to think of this moment right now as food blogger problems: hungry and writing a post about a kale and chickpea salad I completely devoured and would love to have a bowl appear in front of me magically crosses fingers.
You’re probably wondering: Jessica, why are you writing this post at 1:12 am and not at 9:00 pm when you said you’d do it (or you know, any time today for that matter). Well, I’ve got Fall on my mind. No, not Fall out Boy who I actually really loved, but the season of Fall. I literally just spent the past 4 hours putting pen to paper on 50+ fall recipes (inclusive of Thanksgiving ideas) that I plan to do for the blog for y’all. My mom told me yesterday that I’m quite obsessed with my blog. Mom, I don’t think obsessed even describes ½ of it!
I’m not crazy, really. It started with a question of when would I start posting pumpkin recipes. Due to my type A personality, this developed into not only pumpkin recipes but ALL recipes. Yes, I wrote out more than 50 recipe ideas which I promise you isn’t as easy as it sounds. But boy do I feel accomplished. SO accomplished. If this kale and chickpea salad appeared in front of me RIGHT NOW I would be so grateful…
Let’s get to the salad shall we? If you’re still here THANK YOU for putting up with this past midnight rant. This salad came from my obsession with both chickpeas and kale anything and a great desire to put them together. Not only did this work out well theoretically, but it worked out perfectly when it was actually made. The kale is crisp, flavourful and delicious and the chickpeas are slightly crunchy and soak up a ton of flavour. Pour the dressing and top and then you’re in salad heaven.
You’ll love this salad even if you aren’t a salad person – AND you’ll be getting a TON of veggies. The reason for so much kale is because it shrinks down when it’s crisping up. I honestly used about 6 cups but I don’t want you guys to revolt against me and my kale addiction so I gently put 4 cups in the ingredients. Feel free to add the entire 6 cups. Trust me, it shrinks down to about 3 cups at the end.
This is definitely a salad I see myself making again before the summer is over (HOW are we midway through August?). While I love love love kale and chickpea, it’s because of the dressing. Lemon Poppyseed crossed my mind mainly because I still have a bag of poppy seeds left and they add great texture, and it is SO good! The dijon mustard is pretty fantastic at being a natural thickener for this dressing and of course the maple syrup adds a bit of sweetness that makes this a dressing I need to pour on all salads. Did I mention this baby is vegan? Yes, yes she is. Okay, I’m starting to ramble again. Eat up!
Ingredients
- 4 cups kale , de-stemmed and washed
- 1 cup chickpeas , drained and pat dry
- 1 1/2 teaspoons salt
- 2 teaspoons ground black pepper
Lemon Poppyseed Dressing:
- 1 tablespoon lemon juice
- A pinch of poppyseeds
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive oil
- 1/2 tablespoon maple syrup
Instructions
- Preheat oven to 325 degrees Fahrenheit.
Washing The Kale and Removing From The Stems
- Wash the Kale and you can dry in a salad spinner if you have one, or with a paper towel. Strip from the stem and break the kale into pieces.
- Spray a baking sheet with cooking spray and spread the kale out over it. Either spray the kale with cooking spray or toss with oil (I find spraying the kale easier).
- Sprinkle with 3/4 teaspoon salt and 1 teaspoon ground black pepper. Bake for 10 minutes.
- While baking, heat 1 tablespoon coconut oil over medium high heat. Add the chickpeas and the remaining salt and pepper and stir to combine.
- Cook the chickpeas on medium-low heat for 15 minutes, stirring frequently (you can always start these first while waiting on the oven to preheat). Remove from heat when finished.
- When finished, place crunchy kale in a bowl and top with chickpeas. Toss to your desired combination. Pour dressing on top (see below) and enjoy!
Lemon Poppyseed Dressing
- Combine all ingredients for the dressing in a container and whisk together for a minute. Pour desired amount on top of salad.
