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At The Real Food Academy, we came up with this hearty version for the “cold” days ahead. You can always make your own Pasta or exchange the homemade pasta for sheets made out of Eggplant or  Zucchini in order to make this recipe Gluten Free! Serve it with our Warm Kale Antipasto Salad and Caramelized sweet plantains for a flavorful twist.
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Vegetable Lasagna
Vegetable Lasagna
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Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook noodles for 10 minutes drain and run cold water on top to stop the cooking process. Llay flat on olive oil covered sheet of aluminum foil.
  3. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add zuchinni and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
  4. Pour in tomatoes. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
  5. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
  6. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
  7. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
  8. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 5 minutes before cutting into squares and serving.
Recipe Notes

To make caramelized sweet plantains: Melt 1/2 stick of butter in a warm saute pan. Add sliced ripe Plantains and cook for about 3 -5 minutes on both sides until soft(make sure they don’t burn). Sprinkle 1/2 teaspoon of organic brown sugar on top. Saute for 2 more minutes and serve!

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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