Hearty (and Vegetarian!) Comfort Food

Jonathan (Pure Green Magazine’s food editor) and Celine (Pure Green Magazine’s founder and editor-in-chief) agree this is one of their favourite dishes— vegetarian lasagna. When Jonathan creates a recipe he tends to 'go big or go home,' especially when it comes to comfort food. You'll find this lasagna packed with every type of vegetable possible, making it hearty and substantial. Jonathan likes to serve it with his mother's sweet pickles. This recipe makes a decent size batch, so we suggest cutting the leftovers into single servings and freezing them for an easy meal. Click the download link at the end of this article, hit "print," head to the grocery store and make this. Enjoy!

We love to hear from you. Let us know how you like this hearty lasagna, and what other healthy recipes you recommend. E-mail editor@green-living.ca.

INGREDIENTS

•   500 grams mozzarella cheese
•   grated parmesan
•   1 box oven ready lasagna noodles
•   2 cups cottage cheese
•   1 cup chopped baby spinach
•   1 egg
•   ½ tsp salt
•   ¼ tsp pepper
•   2 large carrots
•   ½ head cauliflower
•   1 large onion
•   4 - 5 cloves garlic
•   1 small red pepper
•   1 small green pepper
•   1 pint mushrooms
•   1 small zucchini
•   3 - 28 oz cans of diced tomatoes
•   2 cups red wine
•   ½ tsp chili flakes
•   2 tbsp dried oregano
•   3 tbsp dried basil
•   1 tbsp sea salt

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Sauce:

In a large saucepan, heat oil and sauté together; onions, garlic, chili flakes, basil and oregano. After 3 minutes, add carrots, zucchini, mushrooms and cauliflower. Sauté for another 3 to 5 minutes then add red wine. Reduce to ½ volume then add tomatoes and peppers. Bring to a boil then reduce to a simmer. Add salt and simmer for 20 minutes.

Cheese Mix:

In a large bowl mix together cottage cheese, chopped spinach, egg, salt and pepper.

Assembly:

Cover the bottom of a 9 x 13 lasagna pan with liquid from the sauce. Evenly cover the bottom of the pan with two layers of noodles. Add a layer of cottage cheese and on top of this a layer of mozzarella, and repeat to create a second layer. Sprinkle parmesan evenly over the top. Bake for 45 minutes.

Enjoy! Click here to download a printable PDF of this recipe.

RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography