Print Recipe

Spinach-Kohlrabi Lasagna

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
Course: Main Course
Cuisine: Italian
Keyword: lasagna, Winter Vegetables

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.
    Cook onions until translucent
  • Add ground beef and cook, stirring until browned.
    Cook meat until browned
  • Strain off the excess grease if necessary.
  • Add tomato sauce, garlic, oregano, thyme and parsley.
    Add tomato sauce, Italian seasoning and crushed garlic
  • 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.
    Cook noodles according to package instructions.
  • Place ½ c sauce in the bottom of lasagna pan.
    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.
    Add about half of the remaining ingredients.
  • Bake at 350 until top is lightly browned and lasagna is thick and bubbly.
  • Cool for 15 minutes before slicing into serving