VEGETABLE LASAGNA

by

Ingredients:

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans (400g each) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 tablespoon sugar (optional, to balance acidity)

For the Lasagna:

  • 9 lasagna noodles (cooked according to package instructions or no-boil if using)
  • 1 zucchini, sliced thinly
  • 1 eggplant, sliced thinly
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach (or kale)
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley (for garnish)

Instructions:

Step 1: Make the Tomato Sauce

  1. Heat olive oil in a large pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Let the sauce simmer on low heat for 20-25 minutes to thicken, stirring occasionally. Adjust seasoning if necessary.
  4. If the sauce is too acidic, stir in sugar to taste. Set aside.

Step 2: Prepare the Vegetables

  1. Preheat the oven to 190°C (375°F).
  2. Sauté the sliced zucchini, eggplant, and mushrooms in a little olive oil over medium heat until softened, about 5-7 minutes. Set aside.
  3. Wilt the spinach in the same pan, cooking it down for 1-2 minutes. Set aside.

Step 3: Prepare the Ricotta Mixture

  1. In a small bowl, mix the ricotta cheese with the egg, a pinch of salt, and pepper. Set aside.

Step 4: Assemble the Lasagna

  1. Spread a thin layer of the tomato sauce on the bottom of a baking dish.
  2. Place a layer of lasagna noodles on top of the sauce.
  3. Spread a layer of the ricotta mixture over the noodles, followed by a layer of sautéed vegetables (zucchini, eggplant, mushrooms, and spinach).
  4. Sprinkle a layer of mozzarella cheese and a bit of Parmesan.
  5. Repeat the layers: noodles, sauce, ricotta mixture, vegetables, mozzarella, and Parmesan until you’ve used up all the ingredients. Finish with a top layer of noodles, sauce, and the remaining mozzarella and Parmesan.

Step 5: Bake the Lasagna

  1. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
  2. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil or parsley.

Tips:

  • Vegetable options: You can substitute or add other vegetables like bell peppers, carrots, or roasted butternut squash.
  • Gluten-free option: Use gluten-free lasagna noodles or zucchini slices in place of the pasta.
  • For a richer flavor, sprinkle a little nutmeg into the ricotta mixture.

Serving Suggestions:

  • Serve with a simple green salad and garlic bread for a complete meal.