Veggie Lasagna

Have you ever considered cooking lasagna without cheese?  I mean NO  CHEESE not even vegan alternatives.  Try it!  It's really tasty and we have never been disappointed.  I used a mandolin to thin slice the veggies.


Ingredients:
1 pkg. lasagna pasta, preferably whole wheat
20-25 jar organic pasta sauce
8 oz. tomato paste
1/2 red bell pepper, finely diced
1 cup water
1 medium onion, diced
3-5 garlic cloves, finely diced
1 tsp. dried Mexican oregano
2 tbsp. olive oil
3 cups of each:

• fresh spinach leaves
• thin sliced lengthwise carrots
• thin sliced zucchini
• thin sliced eggplant
• Veggies are interchangeable.  I have used parsnips instead of carrots. Chard is also a great addition.  Another option for layering is basil leaves.  Yum!

Instructions:
Preheat oven to 375 degrees.  Boil organic lasagna pasta according to package instructions.  Saute' onions, red bell pepper, and garlic in oil until onion is translucent.  Add pasta sauce, tomato paste, oregano, and water.  Whisk to mix and turn off heat. Drain pasta when done.  In 9 by 13 inch casserole dish, first layer pasta, then veggies, then pasta sauce. Repeat 3 times. Bake for approximately 1 hour until done.  Serve with a dollop of pesto.

 We love this recipe and don't miss the cheese.  We find that the savory taste of the veggies speak for themselves!