Enjoy a healthy veggie lasagna

This week, one of my customers requested that I share a very simple recipe for vegetarian lasagna.

VEGETARIAN LASAGNA

Ingredients

2 tablespoons olive oil

2 tablespoons chopped garlic

1 cup chopped onion

1⁄2 cup chopped celery

1⁄2 cup chopped carrots

1 cup chopped and peeled eggplant

1 cup artichoke hearts

3 cups tomato puree

1 cup chopped spinach

1 tablespoon dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

Dry lasagna noodles

1 pound ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Putting it together

In a large pot over high heat, add the oil and garlic and cook for a few seconds. Add the onion, celery and carrots and cook until golden brown. Add the eggplant, artichoke hearts, and tomato puree and bring to a boil.

Add just enough water to bring the sauce to the thickness you prefer. Add the spinach, basil, thyme, oregano, salt and pepper and bring to a simmer for about five minutes. Turn the heat off and let the sauce rest for about 10 minutes.

Assemble the lasagna in a large baking pan by layering sauce, noodles and cheese in at least four layers until you have used them all. Bake at 375 degrees for about one hour. Let the baked lasagna rest for a few minutes before cutting, then serve and enjoy.

Antonio Villagomez is head chef and owner of cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.