Mmmmm pasta…. and pesto. Two things I have been craving lately. I know, weird, right? It’s practically summer and I should be thinking about light and fresh vegetables but whatever. The heart, errr I mean stomach, wants what it wants.
I did though incorporate a lot of vegetables into this lasagna. Mainly because my guys friends that came over are total health nuts. No, but really, they are. I thought about making this dish vegan for a hot second but just couldn’t bring myself to make lasagna without cheese. I’m just not there yet. But vegans and vegetarians alike feel free to post your substitutions, I’m always looking for something different!
I did add some super healthy and of course spicy kale pesto! Really added some flavor to this dish.
10 Lasagna Noodles
1/2 of a small Eggplant
1 cup of diced Cremini or Baby Portobello Mushrooms (they are the same thing!)
1/2 a large White onion
1 large can of Tomato Sauce
1/2 a bushel of Kale
6 cloves Garlic
6 tablespoons of Olive Oil
1 small Lemon
1/2 a Jalapeno
Couple splashes of week-old red wine
1 cup of Ricotta cheese
Romano or Parmesan cheese to top
Bake for 20-25 minutes at 425 degrees or until cheese is nice and bubbly!
What are your favorite lasagna substitutions?