Vegetable Lasagna
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