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Veggie Lasagna

Veggie Lasagna

This veggie lasagna is a nutrient dense comfort food that EVERYONE will LOVE!


Veggie Lasagna

Veggie Lasagna

Tarah Abram
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Course Main Course, Mealtime
Cuisine Italian
Servings 6 people



  • 1 onion chopped
  • 2 carrots (medium size) shredded
  • 3 celery stalks finely sliced
  • 1 cup corn kernels
  • 6 cups spinach, fresh
  • 1 14-ounce can lentils rinsed and drained
  • 1 14-ounce can pinto or black beans rinsed and drained
  • 2 cups brown or wild rice (cooked
  • 1/2 cup basil leaves chopped
  • 1 1/2 cups grated old cheddar cheese
  • 2 eggs beaten (optional)
  • 1/2 teaspoon black pepper
  • 1 teaspoon himalayan salt
  • 1-2 large tomato sliced then halved


  • 2 pints cherry tomatoes
  • 3 green onions or scallions chopped
  • 4 garlic cloves chopped
  • 1 handful basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons himalayan salt
  • 1 teaspoon black pepper


  • Preheat the oven to 350 F
  • Combine all ingredients for the sauce into a blender or food processor and pulse until "chunky". Set aside.
  • In a skillet, add a drizzle of olive oil and add the onion, carrot, celery and sauté for 3 – 5 minutes until soft. Then set aside. In the same skillet, add the spinach for about 3 minutes until it wilts, then cool, squeeze out the excess water, chop and add to the veggie mixture.
  • Add the lentils, pinto beans, rice, corn, basil, eggs, salt, pepper, half the cheddar and 1 cup of sauce to the mixture. Then pack into a 9×13 glass bake dish and place the sliced tomatoes on top. Add remaining cheddar.
  • Bake for 35 – 40 minutes, let cool for 10 and serve with the remaining sauce. Servings 6-8.


This recipe appeared in the May/June 2018 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Tarah Abram © All rights reserved.
Keyword black beans, carrot, celery, corn, lentils, onion, rice, spinach, vegetables
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