Veggie Lasagna
Karoline Kumke
ingredients
- 5 plum tomatoes, chopped
- 1 1/2 c sliced fresh mushrooms
- 1 medium red pepper, julienned
- 1 small yellow summer squash, cut into 1/4-in slices
- 1 small zucchini, cut into 1/4-in slices
- 1 medium carrot, shredded
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 c olive oil or vegetable oil
- 1 can (12 oz) tomato paste
- 1 cup vegetable broth
- 2 tbsp brown sugar
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1 egg
- 1 c (8oz) ricotta cheese
- 6 lasagna, cooked and drained
- 1 c (4oz) shredded mozzarella
- 1/4 c shredded Parmesan
- 2 tbsp grated Romano
- 2 tsp Italian seasoning
directions
- 1
Saute first 8 ingredients in oil until crisp-tender. Stir in tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
- 2
In a bowl, combine the egg and ricotta cheese. Spread 1 c vegetable mixture in a greased 8-in square baking dish. Layer with 2 noodles, half of ricotta mixture, about 1 1/2 c vegetable mixture and 2 more noodles. Top with remaining ricotta mixture, noodles, and vegetable mixture.
- 3
Sprinkle with cheeses and Italian seasoning. Bake, uncovered at 350 for 30-35 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before cutting.
notes
Double in 9x13 pan. Use 1 small carton mushrooms, 1 large red pepper and 1 medium onion.
Source: Mom
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