NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Cheesy Vegetable Lasagna
They Won't Miss the Meat!
Sauce:
1 lg. can Italian tomatoes
1 medium onion, cut up or pureed
2 lg. cloves garlic, pressed thru garlic press
2 16oz. jars of vegetable-based spaghetti sauce
1 12-16oz. can or jar of baby tender artichoke hearts, cut into halves
1 6-8oz. can sliced black olives
1/2 cup capers
2 lg. green peppers, cut into 3/4” square pieces
1 lb. portabello mushrooms, cut into chunks
1 lb. white mushrooms, cut into chunks
1 tsp. Italian seasoning

Filling:
6 cups shredded part-skim mozzarella
1 more cup shredded part-skim mozzarella, for topping
3 1-lb containers reduced fat ricotta cheese
6 eggs, slightly beaten
1 1/2 cups parmesan cheese

Noodles:
1 1/2 - 2 boxes lasagna noodles
1 Tbls. olive oil

 

SAUCE:
Add all of the sauce ingredients together in a pan and cook on medium for 5 minutes, or until hot, then lower heat to low and cook 15 minutes more.

FILLING:
Mix together all of the filling ingredients. Divide into thirds. Each third will fill one layer in both pans. (Each pan will have a total of three layers.)

NOODLES:
Cook the noodles, adding 1 Tbls. olive oil to last 2 minutes of cooking time so that noodles will not stick together. Drain and set aside.

ASSEMBLE THE LASAGNA:
Pour one cup sauce on bottom of each pan (2 cups total).
**Overlap 4 noodles over top of sauce in each pan to make a layer (8 noodles total).
Distribute one of the thirds of filling between each pan's noodle layer, dotting filling evenly on tops (don't worry about spreading yet).
Spoon enough sauce over each to make quite juicy but not swimming in sauce. Use a spoon to spread, evening out cheese over the layers.**

Repeat from ** to ** to create 2 more layers in each pan.
End with sprinkled mozzarella (1/2 cup to each pan) and sprinkled parmesan, if desired.

Cover each pan with foil and cook at 375 degrees F. for 40 minutes.

Uncover and cook for 10 more minutes.

Allow to cool 10 minutes before serving for better cutting.

NOTES:
--Use brand name cheeses for lasagna. Cheaper brands often are extremely salty and have more water. It does make a difference in lasagna!
--For the most flavorful lasagna, don't omit the peppers. They are a taste powerhouse, although even pepper haters won't know they are in there unless you tell them!
--Pureeing the onion fools onion haters!

Preparation Time: 40 minutes Serves: 6 hearty eaters per pan
Recipe Origin: United States
Submitted by:
Julie Dufaj
Delaware
United States
This recipe has been viewed