A simple, vegetarian friendly lasagna easy to customize for seasonal vegetables available during different kinds of the year.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 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
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