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End of Summer Veggie Lasagna

End of Summer Veggie Lasagna

Cooking Time: 50 minutes

Serves 6-8

 What you need:

  • Olive oil
  • 1 onion, diced
  • 3 large, fresh tomatoes, chopped
  • 3-4 squash, yellow and zucchini, cut into bite-sized pieces
  • 1 bag of frozen corn, or 2 ears of fresh corn, shucked
  • 1 28oz can of tomato puree
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • 1 cup ricotta cheese
  • 5 cups shredded, low moisture Mozzarella cheese
  • 2 tbsp shredded Parmesan cheese
  • Salt
  • 1 box of oven-ready lasagna
  • ½ cup shredded low-moisture mozzarella

 

How to Make it:

  1. Preheat oven to 375. In a large skillet, add a glug of olive oil, then the onions and cook until softened, about 5 minutes. Add the tomatoes and squash, and cook for about 15 minutes, till the veggies are soft. Add the corn, canned tomatoes, and about ¼ pouch of Harissa. Stir and cut the heat.
  2. Meanwhile, in a bowl, combine ricotta, 1 cup of the mozzarella (save some for the top!) and the Parmesan cheese with a pinch of salt
  3. Add a small glug of oil to a large casserole dish to coat it, then ladle in enough of the tomato mixture to coat the bottom
  4. Lay down 3 lasagna noodles, side by side to cover the sauce, then another layer of veggie mixture, then a layer of the cheese mixture
  5. Then make another layer of the noodles, then vegetables, then cheese
  6. Lay down the final noodles and remaining sauce. Sprinkle the top with the mozzarella cheese.
  7. Cover with foil. Bake for 25, then uncover and bake for 5 minutes more
Get the Sauce

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