Vegetable Lasagna

veggi lasagna

Vegetable lasagna

Ingredients

  • 10 ounces, weight Lasagna Noodles
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 2 medium eggplant, Peeled and Chopped
  • 4 whole Squash (yellow Or Zucchini), Diced
  • 1 can (28 Ounce) Whole Tomatoes
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley, Chopped (more To Taste)
  • 1/2 teaspoon Kosher Salt (more To Taste)
  • Freshly Ground Black Pepper
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1 – 2 pounds Thinly Sliced Mozzarella Cheese
  • Extra Parmesan Cheese, For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and eggplant and cook for a few minutes. Pour in wine, add salt, pepper  and stir. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley. In a separate bowl, combine  ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

*You can substitute other veggies that you happen to have on hand. I used roasted tomato and garlic sauce I made last summer. You could also use fresh tomatoes. I like lots of cheese, so I used 2 lbs.! I prefer sliced rather than grated cheese because there are additives in grated cheese. I also used bow-tie pasta because I didn’t have lasagna noodles.

 

 

 

 

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