Vegetable Lasagna

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Vegetable Lasagna

Even living in Florida we enjoy a lasagna on occasions.  I feel very fortunate that we have so many farmers markets and the vegetables are just perfect.  I thought a vegetable lasagna would be perfect.  

You can easily make your own tomato sauce and here is my recipe for you!

Lasagna is traditionally prepared in a rectangle baking pan.  I am preparing this vegetable lasagna in a 5 qt. brazing pan then slicing into wedges.  I thought this would be a lasagna look fancy!  

 

Ingredients

  • 1 box lasagna, boil
  • 2-3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 yellow or white onion, diced (about 3/4 cup)
  • 1 red pepper, diced
  • 1 yellow bell pepper, diced
  • 1 16 oz package mushrooms, chopped
  • 2 yellow squash, diced (about 2 cups)
  • 2 zucchini, diced (about 2 cups)
  • Kosher salt
  • Freshly ground pepper
  • 2 teaspoons dried parsley, plus more
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 - 1 teaspoon red pepper flakes
  • 1 8 oz bag baby spinach
  • 16 oz container ricotta
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • Large pot of Italian tomato sauce
  • 2 cups Mozzarella cheese

Directions

  1. Follow the instructions on your lasagna box by boiling in salted water.  Drain lasagna and line on a baking sheet.

  2. Heat a large sauté pan over medium heat.  Add in garlic, onions and peppers and let cook for about 2 minutes, stirring with a wooden spoon. Add in peppers, squash and mushrooms.  Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.  Cook for about 10 minutes.  Add in parsley, basil, thyme, oregano and red pepper flakes. Stir to combine then remove from heat.  

  3. In a mixing bowl add in ricotta cheese, parmesan cheese, eggs and 1 -2 teaspoons of parsley.  Stir until creamy.

  4. Preheat oven to 350 degrees F.  Ladle sauce to cover the bottom of you pan.

  5. If using a braising pan or decorative pan cut the lasagna pieces to fit your pan. If using a standing baking dish then lay them along the pan.  Start by adding 1/2 of the vegetable mixture over the first lasagna layer. Dollop with a few spoonfuls of tomato sauce over the vegetables.

  6. Cover the vegetables with another layer of lasagna noodles.  Top with the creamy ricotta mixture.  Cover with another layer of noodles.  Top the next layer with your remaining vegetables.  Cover with noodles then cover with tomato sauce.  Cover and bake for 25 minutes.  Remove cover and top with mozzarella cheese.  Return to over for an additional 10 minutes.  Let rest for a few minutes then slice and serve.  

    This is a great family style dish to bring right to the table with a side salad.  Enjoy

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