Good Morning, friends! I am so honored to be a part of the Essentially Summer Recipe Series featuring recipes using Young Living Essential Oils! If you have found me via Carrie at Making Lemonade, welcome!! Doesn’t her Roast Chicken with Lemon and Thyme sound divine?
Lasagna has been a favorite of our family since we were just a newly married couple living in Wichita, Kansas! I have tweaked my recipe many times though the years, most recently adding gluten-free noodles to the mix. I will be sharing that recipe very soon.
This lasagna recipe can be made using regular lasagna noodles, or gluten-free… whichever you prefer. And it deviates from my old stand-by in that it doesn’t contain meat… only vegetables! Which is perfect for summer, when these veggies are in abundant supply. Well, let’s get to it shall we?
You will do lots of slicing and dicing, so make it easier on yourself and buy the carrots already shredded and the mushrooms already sliced if you wish! Here’s a look at some of what you’ll need:
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3-4 cloves Garlic, chopped
- 2- 24 oz. cans Pasta Sauce
- 1-2 drops Young Living Oregano Oil
- 1-2 drops Young Living Basil Oil, optional
- 16 oz. Mushrooms, sliced or chopped
- 2 whole Zucchini, diced
- 10 oz. pkg. grated Carrots
- 12 oz. pkg. fresh Spinach
- 1 pkg. Lasagna noodles or 1 recipe Gluten Free Lasagna Noodles (noodle recipe coming soon!)
- 1 16 oz. carton Ricotta cheese
- 2 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 10 oz. pkg. Provolone or Mozzarella slices
- 2 cups shredded cheese (like Colby Jack)
- Heat olive oil in large skillet over medium heat. Add garlic and onions and sauté for 3 minutes. Add all other veggies except spinach and cook down for about 10 minutes until veggies are tender.
- To a stock pot, open and add the 2 cans of pasta sauce. Add the 1-2 drops of Young Living brand Oregano oil (and Basil, if desired. I do recommend taste-testing… a little goes a long way!).
- With a slotted spoon, transfer veggies into stock pot, leaving some liquid in the sauté pan. Add the bag of spinach to the liquid in the sauté pan to wilt (I put the lid on and let it cook for 3 minutes or so, still at low to medium heat). Finally, add wilted spinach to stock pot and simmer for a few minutes.
- In mixing bowl, stir together the ricotta cheese, beaten eggs and grated parmesan.
- In casserole dish, spoon a small amount of the sauce prior to layering anything. Add a layer of noodles, then ricotta mixture, then cheese slices, then sauce. Repeat layering once more, ending with sauce on top.
- Bake at 350 degrees for 35-45 minutes, until bubbly. Top with a little bit of the shredded cheese after removing from oven. Let stand 5 minutes and enjoy!
- Recipe makes one large lasagna pan, or two medium casserole dishes.
LIKE IT? PIN IT!!
Using Oregano oil is new to me, and it was so great to discover all the uses for this versatile oil!
I hope you’ll join me beginning at 7 am EDT in the morning for the last day of the Recipe Series- dessert!! First up will be Kelly from Joyful Adorations with her Lemon Cupcakes! Yum… can’t wait for those!
Are you ready to jump in to this wonderful world of caring for your family with therapeutic grade essential oils? The time is now! Click here to learn more or contact the person who introduced you to the “Essentially Summer” blog recipe series.
Be sure to check out all the fabulous posts in the “Essentially Summer” blogger recipe series by clicking here.
And don’t forget the other blog tour going on this week: the Elements of Summer Event! I posted my Peacock-inspired Summer Tablescape yesterday! Those links are below.
Have a wonderful day!
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