Very Vegetable Lasagna

Yields-one 13x9x2 pan/Preheat oven to 350 F

Ingredients

• 1 package of organic gluten free lasagna noodles (Tinkyada brand is the ranch favorite)
• 2-3 cups of organic, grass fed cheese, mozerella, parmesan or your favorite variety. To make a vegan version you may also use a vegan cheese substitute, ¼ to ½ cup of nutritional yeast or omit the “cheese” altogether. *We like to use a cheese called Tumbleweed by 5 Spoke Creamery, which is a semi hard cheese with a somewhat parmesan-like, aged cheddar flavor. It is delicious.
• 2-4 T organic extra virgin olive oil
• 1 large yellow onion ~2 cups chopped
• 3-5 large cloves of garlic
• 1 organic sweet red bell pepper, chopped finely
• ~8 lb Fresh Organic Tomatoes *Use the freshest tomatoes possible for best flavor.  We use ours fresh picked from the garden.
• 1 cup Sundried tomatoes *You may skip this ingredient if not convenient though it does add a punch of vivid flavor and another layer of tomato essence to the sauceJ
• ~1 cup of tomato paste *Try to find minimally processed tomato products that are packed in glass instead of cans.  Bionaturae sells a line of organic tomato products in glass jars that are of good quality.
• ½ cup fresh basil, chopped *Two Tablespoons of dried basil may be used instead but will yield a significantly different flavor.
• ¼ cup fresh parsley, chopped
• 2 t dried tarragon
• 2 t dried oregano and or thyme
• 1 t powdered/cracked fennel seed
• 1t dried marjoram
• 1 t sea salt or pink salt
• 1 t fresh ground black pepper
• *Optional  2t to 1T balsamic vinegar, organic coconut sugar/syrup or other sweetener  *The sweetness of the balsamic or sugar can help to balance the acidity of the tomatoes depending on the variety used.  This is best added last, once the flavors of the ingredients in the sauce have had time to comingle and any sweetness in the tomatoes has been allowed to develop.  If the sauce tastes a bit flat or tart at this point, then you may want to add this bit of sweetness.
• ~4 lbs  of Spinach or Chard
• 1 medium zucchini, ~2 cups coarsely chopped

Directions

Sauce

Start sauce by sautéing 1.5 cups chopped onion in ~2 T olive oil on medium low to medium heat in large saucepan for 3-5 minutes. 

Add garlic and bell pepper and sauté 3-5 minutes more.

Add herbs and spices and stir till combined.

Add fresh tomatoes, tomato paste, sundried tomatoes as well as salt and pepper.

Bring all ingredients up to heat, a low simmer, and then turn the temperature down to low and cover.

Allow sauce to cook for about an hour stirring intermittently. If sauce seems watery nearing the end of cooking, uncover and allow some of the liquid to evaporate.

Noodles

While the sauce is cooking boil a large pot of salted water for lasagna noodles. *The greater the volume of water is to the volume of pasta, the better the pasta will cook.

When water is boiling gently place lasagna noodles into pot and let cook for 12-13 minutes stirring gently every few minutes.

Strain noodles in colander carefully as to not break or shred noodles. Rinse gently with cool water. *I find it helpful to lay noodles out on clean kitchen towels once they are rinsed and cool enough to handle.  This prevents them from sticking together in colander which may result in breakage.

Filling

In another saucepan or large frying pan heat 1-2 T of olive oil and add the remaining chopped onion. Sautee ~5 minutes of medium low heat.

Add garlic, zucchini and basil. Sautee for 5 minutes more.

Add spinach and or chard and sauté, stirring for a few more minutes then cover and let cook until wilted. ~3-5 minutes

Allow this mixture to cool until able to be handled. You may transfer it to a bowl to expedite this process.

Once cooled press out most of the excess water in the vegetable mixture.  This concentrates flavor and gives a better texture to the finished product. *The liquid may be saved and used to start a soup or in other recipes calling for vegetable broth or stock.

Assembly

Ladle several cups of sauce into the bottom of lasagna dish

Place a layer of noodles on top of sauce to cover the whole area of the dish.

Sprinkle a scant fistful of cheese over the noodles and then add a layer of pressed filling mixture.

Sprinkle another scant layer of cheese and then spread a few more ladles of sauce over top of vegetable/cheese layer.

Add another layer of noodles, cheese, vegetable sauce.

You may make as many layers as you please dependent on the size of you pan and the amount of noodles, filling sauce you have.

Finish the lasagna with a layer of noodles and ample sauce. Reserve a bit of cheese to sprinkle on the top in the last 5-10 minutes of baking.

Bake at 350 F for 20 to 25 minutes. Sprinkle remaining cheese on for last few minutes of baking.