Vegetarian Lasagna

Vegetarian Lasagna IMAGE Author: Canadian Living Credits: Vegetarian Lasagna IMAGE

Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1/4 teaspoon hot pepper flakes
  • 2 zucchinis diced
  • 2 sweet red peppers diced
  • 1 eggplant diced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can whole tomatoes
  • 1/4 cup each chopped fresh basil and parsley (or all parsley)
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 tub (475 g) ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 15 lasagna noodles about 10 oz/300 g

Method

In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.

Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.

Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.

In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.

Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.

Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 minutes longer.)

Nutritional facts Per serving: about

  • Sodium 537 mg
  • Protein 19 g
  • Calories 359.0
  • Total fat 18 g
  • Cholesterol 83 mg
  • Saturated fat 10 g
  • Total carbohydrate 31 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 35.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetarian Lasagna

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