how2heroes » Vegetable Lasagna

Entrees » Vegetable Lasagna

Video editor by day and line cook by night, Carolyn Waldron-Parr assembles a rustic fresh vegetable lasagna. Three luscious cheeses plus zucchini, onions, mushrooms and red peppers share the layers with an easy tomato sauce. Oh yeah, and lasagna noodles, but no meat. Trust us, you'll never miss it. Carolyn benefited from the abundance of zucchini in her father's garden and encourages us to put our own spin on her dish with our favorite seasonal vegetables.

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Serves 8

Ingredients

Red Sauce

2 (28-oz) cans crushed tomatoes
1 tsp crushed red pepper
2 tbsp dried oregano
2 tsp garlic powder
2 tsp sugar
salt & pepper to taste

Cheese Sauce

2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 (15-oz) container ricotta cheese
2 large eggs, lightly beaten
salt & pepper to taste

Vegetables & Basil

2 small zucchini, thinly sliced
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
4-5 white mushrooms, sliced
handful of fresh basil leaves, rough chopped

Noodles & Cheese Topping

8 oz pkg dry lasagna noodles (use as much as needed for pan size)
shredded mozzarella cheese to cover lasagna surface

Special Equipment

9” x 13” lasagna pan

How-to

Preheat Oven & Prepare Baking Pan

Preheat oven to 375°
Coat baking pan with non-stick cooking spray

Prepare Red Sauce

In a large bowl, combine crushed tomatoes, oregano, crushed red pepper, sugar, garlic powder, salt and pepper. Mix well with a spoon and set aside

Prepare Cheese Sauce

In a separate large bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, eggs, salt and pepper. Mix until smooth and set aside

Assemble Layers - The number of layers will depend on the size of your pan and amounts of each sauce you choose to spread on each layer. This is a rustic and homey lasagna - no need to stress over precise measurements!

Coat the bottom of the baking pan with the red sauce and sprinkle chopped basil on top
Add the first layer of vegetables, starting with zucchini and onions
Cover the first layer of vegetables with a layer of dry lasagna noodles. Break the noodles to fit the pan if needed
On top of the first layer of noodles, generously spread some of the cheese sauce
Add a layer of peppers and mushrooms. Repeat these steps until the pan is full, with a last spread of cheese mixture, then sauce, lasagna noodles and top with shredded mozzarella to cover the surface of the lasagna

Bake & Serve

Cover with aluminum foil and bake for 60-70 minutes After a little over an hour, check to make sure lasagna is bubbling. Remove the aluminum foil and bake another 15-20 minutes until top is browned and cheese has completely melted
Let stand 10 minutes before serving