10 Veggies Lasagna
Serves: 10
  • 1 package (8oz) 100% wholewheat lasagna
  • 3 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, diced
  • 3 medium, carrots, sliced
  • 2 pints cremini mushrooms, rinsed and sliced
  • ¼ tsp salt
  • 1 large zucchini, rinsed, skin on, sliced
  • 10 cups fresh baby spinach (loose leaf)
  • 4 cups fresh baby kale (loose leaf)
  • 1 sweet potato, rinsed, skin on
  • 1 big jar marinated artichokes, drained
  • 2 cups homemade béchamel sauce (see recipe above)
  • 32 oz jar marinara sauce (no added sugar)
  • ½ cup grated gruyère cheese
  • fresh thyme
  1. Preheat the oven to 350 F.
  2. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion and sauté for 4-5 minutes.
  3. Add the carrots and mushrooms and continue to cook on high heat, uncovered for 5-8 minutes.Then add the salt.
  4. Meanwhile, poke the sweet potato with a fork to make little holes all over (!) and place in microwave oven for 3-4 minutes on high. Let cool, dice and set aside.
  5. Add the zucchini, the spinach and the kale (a little at a time, don't worry it will wilt quickly and you can keep on adding more) and continue to cook, covered, until all the greens have wilted down.
  6. Add diced sweet potato, drained artichoke hearts and béchamel sauce, and bring to a simmer for 5 minutes while gently stirring to cast the vegetables.
  8. Cook the whole wheat lasagna noodle per package instructions and drain.
  9. Place half of the marinara sauce at the bottom of a large lasagna baking pan.
  10. Top the marinara sauce with 4-5 cooked noodles.
  11. Top with all the veggies in béchamel sauce.
  12. Top with remaining 4 noodles.
  13. Top with remaining marinara sauce and sprinkle with cheese.
  14. Bake in preheated oven for 20-25 minutes, until top is bubbling and golden.
Recipe by Cuisinicity at https://cuisinicity.com/10-veggies-lasagna/