Vegetarian Lasagna

Doreen Fish

By
@dfish

This is a great vegan dish!!
I made this for the first time this past Christmas while visiting my kids...my younger daughter and her hunny doesn't eat meat so I found this recipe and it was a hit!!
I have been making it once a month since!!
Freezes well!
Made it today ...my pic.


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Rating:

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Serves:

12

Ingredients

2 Tbsp
olive oil
1 large
onion, diced
4 clove
garlic, minced
1/4 tsp
hot pepper flakes
2 medium
zucchini , diced
1 medium
eggplant, diced
1
bay leaf
1/2 tsp
each dried thyme and oregano
1/2 tsp
each salt and pepper
1 can(s)
28 oz whole tomatoes
1/4 c
each fresh basil and parsley
2
eggs
1/4 tsp
nutmeg
1 lb
tub ricotta cheese
3 c
mozzarella cheese
1 c
grated parmesan cheese
15
lasagna noodles
2 medium
red or green peppers, diced

Directions Step-By-Step

1
In a large dutch oven, heat oil over medium heat and cook onion, garlic and hot pepper flakes until softened, about 6 mins.
Add the zucchini,red peppers,eggplant,bay leaf, thyme, oregano, s/p;cook stirring until veggies are soft and starting to soften., about 10 - 15 mins.
Stir in tomatoes, breaking up with a fork, bring to a boil.Reduce heat, cover and simmer, stirring occasionally until thickened about 30 mins.
Discard bay leaf and stir in basil and parsley.

I a bowl beat eggs with nutmeg, stir in ricotta, 2 cups of the mozzarella and the parmesan cheese. set aside.
Cook noodles in boiling water, Drain.

Arrange 5 noodles in a greased 9 x 13 dish.Cover with 1 cup of the sauce. Top with 5 more noodles, spread with 1/3 of the remaining sauce then dot with 1/2 of the cheese filling. Starting with noodles repeat. layers once.
Top with remaining noodles, spread with remaining sauce. Sprinkle with remaining 1 cup of mozzarella cheese.
Cover looosely with foil and bake 20 mins, remove foil and bake till bubbly and heated through and golden.
Let sit 10 mins before cutting

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian