Veggiesangna

This lasagna was created because Mike wanted his meatballs served on the side, so my wifely duty was to make this possible. It was delicious and full of veggies and cheese, perfect when accompanied by a side of Italian inspired meatballs. Enjoy.

For a quick sauce, I used about 2 cups liquid tomatoes, mixed with pesto and minced garlic. You may only need a cup as you layer and the rest was used for my meatballs.

Cook your green spinach noodles to al dente about 5 minutes and set aside.

For the veggies: saute 2 cleaned and chopped leeks in oil with 2 cloves minced garlic for about 8 minutes then add half a bag chopped fresh spinach and let it wilt. Remove from heat and add a container of ricotta cheese, salt and pepper. Set aside. At this point you can add some more veg if you want, I
used some frozen peas and corn.

Grate about a cup of mozzarella cheese. Set aside.

Now that you're ready, it's layering time. Prep your lasagna dish with a drizzle of oil, some sauce and then layer with noodles, leek mixture and some sauce. Repeat until no noodles remain and then top with your mozzarella. Bake for 35 minutes at 350.


Moolicious!!!