Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9″ lasagna, enough for 8 slices.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 tablespoons extra-virgin olive oil 3 large carrots, chopped (about 1 cup) 1 red bell pepper, chopped 1 medium zucchini, chopped 1 medium yellow onion, chopped * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 425 degrees Fahrenheit.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil over medium heat. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
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