Vegetarian LasagnaFrom chacha 6 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
The Rating3 people
Casserole Comfort131 members
Pot Luck Entertaining102 members
Veggies Fruits And Grains54 members
Parties Potluck And Picnics18 members
A Taste Of Eggplant64 members
Family Night34 members
Spaghetti Noodles And Pasta42 members
Party For 222 members
Dietary Restrictions10 members