Vegetarian LasagnaFrom chacha 4 years ago
- olive oil cooking spray shopping list
- 1 medium to large onion, chopped shopping list
- 3 garlic cloves , minced shopping list
- NOTE: I like adding a handful of thinly sliced mushrooms but it's up to you. shopping list
- 1 28-ounce crushed tomatoes shopping list
- 1-1/2 tsp. dried basil shopping list
- 1 teaspoon oregano shopping list
- 2 Tbsp. parsley flakes, or fresh parsley chopped shopping list
- 1/8 tsp. crushed red pepper flakes OR a dash of hot sauce shopping list
- 1 15-ounce (425 g) container low fat ricotta cheese shopping list
- 1/2 pound zucchini, grated and squeezed of excess liquid shopping list
- 2 small carrots, grated shopping list
- 1-2 small eggplant, thinly sliced shopping list
- 1/2 cup egg substitute shopping list
- 2 cups shredded skim milk mozzarella cheese, plus 1/4 cup for garnish (optional) shopping list
- 6 Tbsp. grated romano cheese, plus 2 teaspoons for garnish (optional) shopping list
- 9 oven-ready lasagna noodles shopping list
How to make it
- Preheat the oven to 375°F.
- Spray a non-stick covered pot with cooking spray.
- Add onion, garlic and mushrooms and cook over medium-low heat until the onion is transparent and the mushrooms are soft, about 10-12 minutes.
- Add tomatoes, basil, oregano, parsley and red pepper flakes/hot sauce.
- Bring to a slow simmer, cover and cook while you prepare the rest of the ingredients.
- Place ricotta in a large bowl.
- Fold in grated zucchini and carrots.
- Stir in egg substitute, grated mozzarella and finally Romano cheese.
- Set aside.
- Prepare an oven-proof dish by spreading 3 to 4 tablespoons of the tomato sauce on the bottom.
- Place 3 lasagna noodles on the bottom.
- Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of the sliced eggplant and 1/3 tomato sauce. Repeat making 3 layers, ending with tomato sauce.
- Top with reserved mozzarella and Romano.
- Cover the lasagna with aluminum foil that you tent to make sure it doesn't touch the cheese on top.
- Crimp tightly around the edges of the pan.
- Bake for 1 hour, uncovering the last 10 minutes.
- Remove from oven and allow to sit for 10 minutes before cutting.
The Cookchacha New York, NY
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