Tested till perfect Vegetarian Lasagna
Photography by Matthew Kimura

Vegetarian Lasagna

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 81 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 2 tbsp 2tbspextra virgin olive oil
  • 1 1oniononions, diced
  • 4 cloves 4clovesgarlic, minced
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 2zucchinizucchinis, diced
  • 2 2sweet red peppersweet red peppers, diced
  • 1 1eggplant, diced
  • 1 1bay leafbay leaves
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
  • 1/4 cup 1/4cupeach chopped fresh basil and parsley, (or all parsley)
  • 2 2eggseggs
  • 1/4 tsp 1/4tspground nutmeg
  • 1 tub (475 g) 1tub (475 g)ricotta cheese
  • 3 cups 3cupsshredded mozzarella cheese
  • 1 cup 1cupgrated Parmesan cheese
  • 15 15lasagna noodles, about 10 oz/300 g
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 359 pro 19g total fat 18g sat. fat 10g
carb 31g fibre 4g chol 83mg sodium 537mg

% RDI:

calcium 35 iron 18 vit A 26 vit C 75
folate 37
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