Vegetable Lasagna
I cooked up this fresh tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.
Sam Hunsaker Lawrence, Kansas
Vegetable Lasagna Recipe
Vegetable Lasagna
5 plum tomatoes, chopped
1 ½ cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into ¼ inch slices
1 small zucchini, cut into ¼ inch slices
1 medium carrot, shredded
1 small onion, chopped
3 garlic cloves, minced
¼ cup olive oil
1 can (12 oz.) tomato paste
1 cup vegetable broth
2 Tbsp. brown sugar
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt
½ tsp. dried thyme
¼ tsp. pepper
1 egg
1 cup (8 oz.) ricotta cheese
6 lasagna noodles, cooked and drained
1 cup (4 oz.) shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
2 Tbsp. grated Romano cheese
2 tsp. Italian seasoning
In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8 inch square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 ½ cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
Sprinkle with cheese and Italian seasoning. Bake, uncovered, at 350 F. for 30-35 minutes or until bubbly and the cheese is melted. Let stand 5 minutes before cutting. 4-6 servings
(Recipe for Vegetable Lasagna came from tasteofhome.com)
Recent Comments