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Wellness Wednesday! Vegetable Lasagna Recipe


Vegetarian Lasagna and tossed salad

Our head chef creates meals with your children in mind. Try our head chef’s delicious Vegetable Lasagna recipe for dinner with them tonight, they are sure to love it!


2 x 14 oz cans tomato sauce            8 oz black beans drained, rinsed and pureed

1 lb green zucchini sliced            2 large carrots peeled and sliced

1 Spanish onion diced                1 red pepper chopped

1 green pepper chopped            1 cup diced celery

1 lb baby spinach                ½ tsp basil

1 tbsp garlic powder                1 tsp oregano

½ tsp basil                    4 cups shredded mozzarella

1 cup grated parmesan                1 box oven ready lasagna noodles

1 tbsp olive oil



Toss all of your vegetables (except spinach) with olive oil and seasonings.  Roast in a preheated 350 degree F oven for 30 minutes.  While the vegetables are roasting, puree the black beans in a blender or food processor.  Heat the tomato sauce and pureed beans in a large pot on medium heat.  Stir occasionally to prevent sticking.  Grease a 9 x 13 baking pan with cooking spray.  Place a small layer of tomato sauce in the bottom to help prevent sticking.  Arrange the noodles in the bottom of the pan topped with roasted vegetables.  Drizzle tomato sauce evenly over the vegetables and top with mozzarella cheese.  For the second pasta layer, place tomato sauce first, then cheese followed by the baby spinach (no roasted vegetables for this layer).  Layer three is a repeat of layer one.  Layer four is noodles, tomato sauce, mozzarella cheese and parmesan cheese.  Cover with baking paper and foil.  Bake at 325 degrees F for 90 minutes removing the foil for the last 15 minutes.  Remove from oven when ready and allow to cool for 10 minutes before serving.


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