1 T. extra virgin olive oil
2 cloves minced garlic
1/4 cup chopped chives
1/4 cup veggie broth2-3 carrots, sliced and steamed for 1-2 minutes in microwave
2 jars (24 oz. each) spaghetti sauce
1 T. lemon juice
1 t. dried oregano
1-2 t. dried basil
1/8 t. nutmeg8 oz. cream cheese, room temperature
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 T. dried parsley
3-4 oz. of fresh spinach leaves
12 whole wheat lasagna noodles, cooked to al dente.
Preheat oven to 375 degrees. Heat olive oil over medium high heat until hot. Add garlic and chives and saute for 1 minute. Then add carrots and veggie broth and simmer over low for 5 minutes. Stir in spaghetti sauce, lemon juice, basil, oregano, and nutmeg till hot. In a separate bowl, combine cream cheese, mozzarella, and parmesan cheeses. Stir in parsley. Place 4 noodles in bottom of 13 x 9 pan. Spread 1/3 of cheese mixture over top. Top with 1/3 of spaghetti sauce mixture and 1/3 of spinach leaves. Repeat layers 2 more times: noodles, cheese mixture, sauce mixture, and spinach leaves. On last layer, sprinkle about 1/4 cup of parmesan and 1/4 cup of mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake an additional 20 minutes until bubbly. Take out of oven and let sit for 5 minutes before serving.
This vegetarian lasagna is packed with healthy vegetables and delicious cheeses. I think zucchini squash would be delicious as well (substitute for carrots or spinach). And ricotta would probably be excellent instead of cream cheese, although the cream cheese was yummy! The family agreed it is a new favorite!
For dessert, I made a sumptuously rich white chocolate and blackberry pie (recipe adapted from anecdotes and apples). I used a store bought graham cracker crust, Greek yogurt (about 1/3 cup) instead of silken tofu and covered the blackberries with whipped heavy cream sweetened with 1 T. Agave Syrup. Chilled in the fridge, it was perfect for this sunny, warm Sunday.