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!!
Made it today ...my pic.
2 Tbspolive oil
1 largeonion, diced
4 clovegarlic, minced
1/4 tsphot pepper flakes
2 mediumzucchini , diced
1 mediumeggplant, diced
1/2 tspeach dried thyme and oregano
1/2 tspeach salt and pepper
1 can(s)28 oz whole tomatoes
1/4 ceach fresh basil and parsley
1 lbtub ricotta cheese
3 cmozzarella cheese
1 cgrated parmesan cheese
2 mediumred or green peppers, diced
How to Make Vegetarian Lasagna
- 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