• Hearty Vegetarian Lasagna from
    I have made this recipe several times now. It is easy and delicious. It makes great leftovers. I roasted the vegetables and it had a nice flavor to the dish.

    Prep time: 25 min.
    Cook time: 1 hour
    Servings: 12

    16 oz lasagna (non-cook noodles make it easy)
    1 lb. fresh mushrooms, sliced
    3/4 cup chopped onion
    3 cloves, garlic, minced
    2 tbsp. olive oil
    1 med. size eggplant, peeled and cut into bite-size pieces
    1 zuchini, cut into bite-size pieces
    26 oz. pasta sauce
    1 tsp. basil
    15 oz. part-skim ricotta cheese
    4 cups shredded mozzarella cheese
    2 eggs
    1/2 cup grated Parmesan cheese

    1. Put mushrooms, onion, garlic, eggplant, and zuchini in a bowl. Drizzle with olive oil. Season with basil. Stir to mix. Put vegetables in a pan lined with foil. Roast at 450 degrees for 20-25 min.

    2. In a large saucepan, cook pasta sauce. Add roasted vegetables. Bring to a boil, Reduce heat, and simmer 15 min.

    3. In a bowl, mix together ricotta, 2 cups of mozzarella cheese, and eggs.

    4. Spread 1 cup of tomato sauce in the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, tomato sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

    5. Bake at 350 degrees for 40 min. Let stand before serving. Can be made a day ahead. Bring to room temperature before baking.

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