Vege lasagna

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Nb persons: 15
Yield:
Preparation time:
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Vegetable Lasagna
2 1/2 tablespoons	olive oil
1	red onion, minced
5 cloves	garlic, crushed and minced
2	zucchini, shredded
3 red peppers, roasted and steamed (how-to here)
8 oz.	baby bella mushrooms, stems removed and sliced
2 cups	spinach, chopped
1/4 cup	mixed fresh herbs such as basil, parsley, thyme, or oregano
2 cups	ricotta
2 1/2 cups	shredded mozzarella
1/2 cup	Parmesan, shredded
1	egg
1 lb.	no-boil lasagna noodles
32 oz.	marinara sauce, (use a prepared variety or make your own)
1 1/2 teaspoons	salt
	fresh ground pepper

Preheat the oven to 375 degrees.

Wash and dry the peppers. Roast over an open flame or in your broiler, rotating until the skin is blackened all over. Set in a paper bag or covered contained to steam for 10 minutes. Under cool running water, wash off the blackened skin. Remove the core and seeds and slice into strips.

Heat the oil in a large skillet over medium-high heat. Add the onion and saute until translucent and fragrant. Add the garlic, cook for one minute. Add the zucchini, 1 1/2 teaspoons salt, and fresh ground pepper, and saute for 5 – 7 minutes, until the zucchini is wilted and has released its juices. Carefully pour off the juices, and spoon veggies into a medium bowl. Combine with ricotta, egg, chopped spinach, and herbs.

Meanwhile, using the same skillet, add a splash more olive oil, and saute the mushrooms until they wilt slightly. Set aside.

Set out a large, deep baking dish, about 11 x 17”. Ladle in 1 1/2 cups of marinara along the bottom. Set 4 noodles into the sauce, overlapping slightly. Spoon in one-third of the ricotta mixture, cover with 1 cup marinara, and then 1 cup of the mozzarella. Add a layer of noodles. Spoon on another third of the ricotta, add the mushrooms, and 1 cup of the mozzarella. Add a layer of noodles. Spread on the remaining ricotta, and scatter the pepper slices. Add a layer of noodles. Spread on the remaining marinara and scatter the remaining mozzarella.

Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for another 15 – 20 minutes, until the cheese has browned lightly and the lasagna is bubbling vigorously. As soon as you remove it form the oven, add the Parmesan. Cool for 15 minutes and serve.

Recipe uploaded with Shop'NCook for iPhone.

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