Vegetarian Lasagna - Recipe Idea

Autumn has us craving warming foods such as a classic vegetarian lasagna. Our family prefers this version compared to the tried a true, ground beef version. It has loads of different textures and flavours! It’s equally as filling and it’s a great way to use up veggies in the fridge.

How We Assembling the Lasagna

1. Cover the container with a scoop or two of our heirloom tomato sauce made with soil grown tomatoes, sweet onions, red Russian garlic, oregano and parsley.

2. Lay down fresh lasagna noodles - fresh is always better than dried sheets and it easy to make or buy the packages for a couple of bucks.

3. Thin layer of cottage cheese on the noodles.

4. Sprinkle of sautéed veggies & herbs - we used sweet walla walla onions, leeks, red Russian garlic, thyme, parsley Japanese flowering and black kale.

5. Took super thinly sliced and sautéed, white beets, turnips, kohlrabi, celeriac, yellow carrots, and parsley root.

6. Repeat until pan is full and season with salt and pepper during the last veggie layer.

7. Topped with mozzarella cheese and baked until sauce is bubbly and cheese golden brown. 375-400C depending on your oven.