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)