Lasagna Recipe Simple
This winter vegetable lasagna is a great solution for using the slim selection of produce available in the winter. I’m not sure about you, but in the winter, I have a tough time using seasonal vegetables. That’s why I came up with winter vegetable lasagna. It’s a simple lasagna recipe, easy to customize and make any time of year.
What’s Available in January
At the farmers markets, farm stands, or CSAs, produce selection is pretty slim in January. If you support local farmers and buy locally in Oklahoma, you’re mostly limited to herbs, kohlrabi, spinach and some kinds of greens. Lasagna is a great solution because you can freeze the past year’s excess tomatoes in the form of marinara sauce.
No Meat Lasagna Recipe
Meatless Lasagna
Our winter vegetable lasagna sauce does contain meat, but if you’re looking for a meatless lasagna, you can use the same recipe and replace meat or simply leave it out.
Lasagna Sauce
For this winter vegetable lasagna recipe, we used marinara sauce, which we talked about this past week. The best marinara sauce is made from scratch using garden fresh tomatoes. This sauce is made with beef, but feel free to leave it out or substitute.
Vegetable Lasagna noodles
Zucchini is a great replacement for lasagna noodles without giving up any of the flavor. If you want to cut a few calories, without giving up all noodles, insert zucchini or eggplant sliced lengthwise for every other noodle layer. You can also substitute cauliflower for ricotta or mushrooms for the meat.
Winter Vegetable Lasagna with Beef
Spinach-Kohlrabi Lasagna
Ingredients
Ingredients:
- 1 pkg lasagna noodles
- 2 kohlrabi bulbs peeled and cubed
- 1 bunch baby spinach
- 1 pound ground beef
- 1 qt tomato sauce
- 1 onion chopped
- 1 clove garlic
- ½ tsp oregano
- ½ tsp thyme
- ½ tsp parsley
- 1 T olive oil
- ½ c grated parmesan cheese
- 2 c ricotta cheese
- 3 c grated mozzarella cheese
- Salt and pepper to taste
Instructions
Directions:
- In a large stock pot, cook onion in olive oil on low heat until translucent.
- Add ground beef and cook, stirring until browned.
- Strain off the excess grease if necessary.
- Add tomato sauce, garlic, oregano, thyme and parsley.
- Cook on lowest setting for at least two hours, stirring occasionally and adding water if necessary.
- Taste and add salt and pepper as needed.
- Cook noodles according to package instructions.
- Place ½ c sauce in the bottom of lasagna pan.
- Add a layer of noodles to cover entire pan.
- Add about half of the remaining ingredients.
- Add another layer of noodles, then add the rest of the ingredients and top with remaining 2 c of mozzarella cheese.
- Bake at 350 until top is lightly browned and lasagna is thick and bubbly.
- Cool for 15 minutes before slicing into serving
So there you have the recipe for the best winter lasagna recipe. It’s easy to incorporate more vegetables with simple substitutes without giving up any of your favorite flavors.
Don’t forget to pin this recipe for later!
