“Kitchen Sink” Lasagna

Do you ever have one of those weeks where time passes you by and your veggies are sitting in the fridge near their last leg? This may not be the prettiest lasagna you’ve ever seen, but it’s tasty and packs in plenty of surprise veggies!

 

I’m not usually a fan of spinach in lasagna (mostly because it has a tendency to slide out and slap you on the face) and was hesitant to substitute the dandelion greens in because they can tend to be a little on the bitter side. In a salad I quite enjoy the bitter taste, but I was delighted to find that the dandelion greens were virtually undetectable in taste, as spinach usually is.

 

As usual, this recipe is very versatile and can work with almost any veggie you need to use from your fridge or pantry. Cheese can be completely omitted and noodles swapped for gluten free to accommodate dietary restrictions. Or, if you’re like my husband and love cheese, you can go hog wild and throw extra cheese in! The leftovers freeze well and make delicious meals when reheated.

Kitchen Sink Lasagna

Serves 2-4

 

  • 1 container lasagna noodles
  • 1 jar tomato sauce
  • 1 onion, chopped medium-fine
  • 1 bunch greens (I used dandelion), chopped medium-fine
  • 2 cups mushrooms, diced
  • 1 cup diced pepper,
  • 1 tablespoon diced fresh basil
  • 2 cups shredded mozzarella or vegan cheese
  • 1 tablespoon olive oil
  • Salt, pepper, thyme and oregano to taste
  • Optional: sausage (Field Roast brand Italian is great crumbled in!), radish, carrot, zucchini, squash, eggplant, etc!
  1. Preheat oven to 350 degrees.
  2. Dice onions and pepper then sauté in olive oil until onions are translucent. If you’re throwing in harder vegetables (carrot, squash), those should be sautéed at this time.
  3. In a rectangular baking dish, layer the sautéed veggies on the bottom, followed by a layer of mushroom, basil and greens. Finish with salt, pepper and dried herbs.
  4. Cover the vegetable layer with lasagna noodles and tomato sauce.
  5. Add another layer of veggies, spices, noodles, and sauce. Finish with a layer of cheese.
  6. Bake until cheese is golden brown and bubbly, approximately 30-45 minutes.

Happy Eating!

-Lacie

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