Vegetarian Lasagna

By The Canadian Living Test Kitchen

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Vegetarian Lasagna

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	359359 cal
pro	19 g19g pro
total fat	18 g18g total fat
sat. fat	10 g10g sat. fat
carb	31 g31g carb
fibre	4 g4g fibre
chol	83 mg83mg chol
sodium	537 mg537mg sodium
% RDI:	-
calcium	3535 calcium
iron	1818 iron
vit A	2626 vit A
vit C	7575 vit C
folate	3737 folate

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

Ingredients

2 tbsp (25 mL) extra-virgin olive_oil

1 onion, diced

4 cloves garlic, minced

1/4 tsp (1 mL) hot_pepper flakes

2 zucchini, diced

2 sweet red peppers, diced

1 eggplant, diced

1 bay_leaf

1/2 tsp (2 mL) each dried thyme and oregano

1/2 tsp (2 mL) each salt and pepper

1 can (28 oz/796 mL) whole tomatoes

1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)

2 eggs

1/4 tsp (1 mL) ground nutmeg

1 tub (475 g) ricotta cheese

3 cups (750 mL) shredded mozzarella cheese

1 cup (250 mL) grated Parmesan cheese

15 lasagna noodles (about 10 oz/300 g)

Preparation

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.)

Additional information : Using whole wheat lasagna noodles will double the fibre in this pasta dish from 4 g to 8 g per serving.

Source : Canadian Living Magazine: December 2007