Rustic Lasagna: Vegetarian or Meat

This traditional Italian dish is delicious and simple to prepare. Make this meal in minutes. Sure to become a favorite in your home!

Tip: Read recipe thoroughly before making your shopping list. Prepare veggies earlier in the day (or when you have some free time and store in fridge for later use). At Eden’s Corner, we know that good health begins with nutritious food. Foods grown in chemical-free soil are healthier for you and the environment. Buy organic as much as your circumstances allow.

If you’re wondering why organic is so important,

please take time to read this. 

 

Vegetarian

 

This all veggie version can be made with any of your favorite veggies. Broccoli, spinach, onion, garlic, zucchini, sweet peppers, and carrots, are all fantastic in this dish. Use approximately 3 cups of veggies.

 

Prepare veggies & cheeses:

 

Slice or chop vegetables into bite-sized pieces. Carrots may be shredded. Sauté, if desired, lightly on med-low heat for several minutes in 1-2 Tablespoons of organic olive oil. If you prefer, you can leave your veggies raw.

¼ c. chopped onion

3-4 cloves of minced or pressed garlic

¼ c. carrots, diced or shredded

2 bunches of fresh spinach, chopped

½ -1 c. sweet peppers, chopped or thinly sliced

¼ c. zucchini, thinly sliced

¼ c. broccoli, chopped into tiny trees

Grate or shred cheeses. Mince garlic.

 

Additional Ingredients:

 

9 whole wheat lasagna noodles, uncooked

24 oz. organic tomato sauce in the jar or homemade

16 oz. of organic cottage cheese¼ c. organic Parmesan cheese, grated

 

– Choose wisely when buying non-organic Parmesan cheese. Most brands are loaded with chemical additives and fillers.

 

1 c. organic mozzarella cheese, shredded

2 t. dried oregano

2 t. dried basil

1-2 T. dried parsley

1-2 t. of garlic and onion powder may be added for extra flavor.

 

1-2 t. Himalayan salt (NOT sodium chloride- it’s very unhealthy!

½ t. black pepper

Meat Version

 

Brown ½ - 1 lb. of pasture-raised organic hamburger. Mix well with tomato sauce mixture and follow instructions below.

 

Preparation:

 

In a large bowl, combine sauce, veggies, cottage cheese, Parmesan cheese, and herbs. Mix well. Taste sauce for flavor. Add extra salt or pepper if needed.

 

Preheat oven to 350 degrees.

 

In a 13x 9-inch baking dish, spread ¼ c. tomato sauce over the bottom of dish. Place uncooked noodle pieces in pan. 3” or so works great. Spread 1/2 of the tomato/cheese/veggie mixture over noodles. Add another layer of noodles. Top with remaining tomato sauce mixture. Sprinkle with a light drizzle of mozzarella cheese.

 

Cover. Bake for 35 minutes. If cheese is browning, cover with foil, taking care not to touch food to foil. Bake for another 10 minutes.

 

Remove from oven and allow to cool for 15 minutes.

 

Serve with a fresh garden salad.