veggie lasagna w/ garlic bread crumb topping

Name: Veggie Lasagna w/ garlic bread crumb topping
Prep time: 2 h
Cook time: 1 h
Cuisine: Italian
Ingredients: ## START WITH THE SAUCE; 2 tablespoon(s) olive oil; 3 clove(s) 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 cup(s) chopped spinach and arugula greens; 1 can(s) tomato paste; 6 ounce(s) red wine (optional); ## THE CHEESE FILLING; 2 pound(s) ricotta cheese; 1 pound(s) mozzarella cheese grated.; 1 cup(s) parmesan cheese, grated; 8 ounce(s) provolone cheese (optional); 3 tablespoon(s) dried basil, crushed; 1 1/2 tablespoon(s) dried oregano, crushed; 1/2 teaspoon(s) dried tarragon, crushed (optional); 1 teaspoon(s) garlic powder; - salt and pepper to taste; ## GARLIC BREAD CRUMBS; 3 slice(s) sandwich bread, dried or fresh; 2 teaspoon(s) butter melted; 1 teaspoon(s) garlic powder, (any kind); ## NOODLES; 15 - lasagna noodles; 3 tablespoon(s) salt; 1 tablespoon(s) olive oil

(1 RATING)

19 Pinches 1 Photo

roBette Lee

El Paso, TX

Updated on Oct 3, 2013

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.

Rate

Garlic Bread Topping on Vegetable Lasagna just finishes this dish off.

prep time 2 Hr

cook time 1 Hr

method Bake

yield

Ingredients

START WITH THE SAUCE
2 tablespoons olive oil
3 cloves garlic, chopped small
1/2 medium onion, chopped small
1 can whole tomatoes, large can
1 can whole tomatoes, small can
2 cans tomato sauce 8 oz
2 small carrots, grated
2 medium zucchini, chopped small
2 cups chopped spinach and arugula greens
1 can tomato paste
6 ounces red wine (optional)
THE CHEESE FILLING
2 pounds ricotta cheese
1 pound mozzarella cheese grated.
1 cup parmesan cheese, grated
8 ounces provolone cheese (optional)
3 tablespoons dried basil, crushed
1 1/2 tablespoons dried oregano, crushed
1/2 teaspoon dried tarragon, crushed (optional)
1 teaspoon garlic powder
- salt and pepper to taste
GARLIC BREAD CRUMBS
3 slices sandwich bread, dried or fresh
2 teaspoons butter melted
1 teaspoon garlic powder, (any kind)
NOODLES
15 - lasagna noodles
3 tablespoons salt
1 tablespoon olive oil

How To Make veggie lasagna w/ garlic bread crumb topping

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.

Step 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.
Step 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.
Step 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.
Step 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.)
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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