Vegetarian Lasagna

One of my girls has become a vegetarian so I’m trying to cook more meatless meals to entice her over for dinner!  Even my husband didn’t miss the meat in this dish, it’s so filling and just plain good!

lasagna

 

1 (16 oz) pkg lasagna noodles, cooked al dente according to instructions and rinsed with cold water, drained and set aside

2-4 tablespoons extra virgin olive oil

16 oz fresh mushrooms, cleaned and sliced

2 large zucchini, sliced

1 each red and green bell pepper, chopped

1/2 to 1 whole brown onion, chopped (to own taste)

3 cloves garlic, minces

1 (24 oz) jar pasta or marinara sauce

1 (15 oz) container part skim ricotta cheese

1 teaspoon dried basil

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

Add olive oil to a large sauce pan or dutch oven.  Over medium-high heat, cook onions until translucent.  Add mushrooms, zucchini, green peppers, and garlic. Season with salt, pepper and dried basil and allow to cook a few minutes more.  Heat the pasta sauce in a small sauce pan.

In another bowl, mix together ricotta, 2 cups of the mozzarella cheese, Parmesan cheese and the eggs.

Preheat oven to 350 degrees.  Grease a 9×9 (or 10×10 if you have it) baking dish.  Spread  1 cup of the pasta sauce onto the bottom of the baking dish.  Layer lasagna noodles, ricotta mix and vegetables (in that order).  Repeat layering but end with sauce and top with the remaining shredded mozzarella cheese.  **Be sure to drain the veggies of any water before you add them.  Also, you most likely will not use all of the lasagna noodles.

Bake, uncovered, for approximately 35 minutes.  Let stand 10 minutes before serving. Serve with garlic bread and a nice red wine!

 

 

 

 

 

 

 

 

 

 

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