Veggie Lasagna w/ garlic bread crumb topping

roBette Lee

By
@HappyEats

This recipe takes a good long while to make, but it feeds a lot or makes a couple of meals. I make a big pan and freeze half for later. I use different veggies from time to time to experiment with the flavors. Use the veggies and herbs that suit your tastes. This dish gets better and better as it ages. You can make it ahead and just not cook it all the way. When you're ready to serve it just heat up the oven and finish cooking it as it heats up.


Featured Pinch Tips Video

Rating:

Comments:

Prep:

2 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

START WITH THE SAUCE

2 Tbsp
olive oil
3 clove
garlic, chopped small
1/2 medium
onion, chopped small
1 can(s)
whole tomatoes, large can
1 can(s)
whole tomatoes, small can
2 can(s)
tomato sauce 8 oz
2 small
carrots, grated
2 medium
zucchini, chopped small
2 c
chopped spinach and arugula greens
1 can(s)
tomato paste
6 oz
red wine (optional)

THE CHEESE FILLING

2 lb
ricotta cheese
1 lb
mozzarella cheese grated.
1 c
parmesan cheese, grated
8 oz
provolone cheese (optional)
3 Tbsp
dried basil, crushed
1 1/2 Tbsp
dried oregano, crushed
1/2 tsp
dried tarragon, crushed (optional)
1 tsp
garlic powder
salt and pepper to taste

GARLIC BREAD CRUMBS

3 slice
sandwich bread, dried or fresh
2 tsp
butter melted
1 tsp
garlic powder, (any kind)

NOODLES

15
lasagna noodles
3 Tbsp
salt
1 Tbsp
olive oil

Directions Step-By-Step

1
In a large pot sauté chopped onion and garlic in olive oil over medium heat until almost transparent. Add all cans of tomatoes and tomato sauce and stir to blend. Reduce heat and add grated carrots and zucchini. Cook covered on medium low heat, stirring occasionally to prevent burning.
2
After sauce has cooked down and veggies have become al dente reduce heat to low and add tomato paste, chopped spinach/arugula greens and wine, if using. Adjust salt and pepper. Stir well and cover. Turn heat off and let sauce sit until you're ready to assemble your lasagna.
3
Put a large pot of water with salt and olive oil on to heat up. Do not let it boil. Get out a large baking dish. (at least 11 x 14 x 2 1/2 deep)
Make your cheese filling and bread crumb topping.
4
In a large deep bowl pour carton of Ricotta and break up. Add shredded Mozzarella, Parmesan and shredded Provolone. Add herbs and stir well. Set aside.
In a small food processor put bread, garlic powder and melted butter in and process until you have medium grain crumbs evenly coated with butter and garlic. Set aside.
5
Add noodles to hot water and cook just until they get soft and pliable. Do not boil the noodles and do not overcook the noodles; they should be firm while assembling the lasagna. (They will cook the rest of the way in the oven and in the sauce.)
6
Assembling the lasagna:
Pour a couple of spoonful of sauce in the baking dish to coat the bottom. Top with 4 noodles lengthwise and one noodle widthwise. Add 1/3 of the cheese mixture over the noodles. Top with approx. 1/3 of the veggie sauce. Repeat with noodles, cheese and sauce until all is used. (I like to tuck in any noodles that may be standing up and will burn in the oven.) Sprinkle with Parmesan and or Mozzarella on top and bake in 325 oven for about 1 hour. In the last 10 minutes of baking put garlic bread crumbs on top of lasagna, spreading them evenly over the entire surface. Return to oven for the last 10 minutes of cooking. When the lasagna is hot and bubbly and the bread crumbs are toasty brown remove the pan from the oven and let sit for at least 10 minutes to settle before serving. This dish has everything in it to make a meal, but feel free to add your own sides to finish off your meal.
7
Note: Use whatever vegetables you prefer. I have made it with asparagus, mushrooms, olives and other squashes. Experiment with the flavors your family likes.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian