This cheese lasagna is a lighter version of the traditional Italian dish thanks to the wonderful layers of roasted veggies and kale cooked in garlic.
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 12 cups water
- 2 large potatoes, peeled and quartered
- 1 (14.5 ounce) can whole peeled tomatoes, mashed
- ¼ cup pearl barley
- ¼ cup uncooked white rice
- 2 tablespoons margarine
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large carrot, diced
- 1 onion, chopped
- 1 large stalk celery, with leaves, finely chopped
- ½ cup fresh green beans, cut into 1/2 inch pieces
- 1 large potato, peeled and diced
- ½ cup frozen petite peas, thawed
- ½ cup broccoli florets
- ¼ cup barley flakes
Instructions
- In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
- Remove potatoes and mash together with margarine, set aside.
- Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
- Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
- Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
Reviews
I would give more stars to my version of this, but if you made it following the recipe, it would be very watery and bland. I used the amount of vegetables in the 16 serving recipe, with generous 1/2 cups, but only used 5 C liquid instead of 12. 4 of those cups were my homemade soup stock, not water, so had much more flavor. I started by sauteing the onion, with a couple cloves of garlic, twice as much salt, and a little crushed red pepper, until the onions were tender, then added the stock/water and the first potato. I used fresh chopped tomatoes instead of canned, added at the end. It came out very good but made enough to serve 4 people generously as a main dish, not 8 (amt of liquid I used) and clearly not 16. And I still needed to add salt and pepper when it was finished, even having doubled the salt.
healthy, easy, tasty!
Nice recipe, although the onion needs to be cooked a tad longer. The broth is a little lacking in flavor.