Fresh Herb And Vegetable Lasagna Recipe
The fresh herb and vegetable lasagna is a vegetarian lasagna prepared with vegetables and lasagna noodles and flavored with basil, rosemary and thyme. Prepared with a filling of cooked eggplant, zucchini, red peppers and mushrooms, the lasagna is also flavored with ricotta cheese .
Ingredients
9 lasagna noodles (10 x 2 inches/25 x 5 cm each) 9
2 28 oz/796 mL tins plum tomatoes, with juices, pureed or broken up Salt and pepper to taste 2
2 tsp olive oil 10 mL
1 onion, chopped 1
3 cloves garlic, finely chopped 3
pinch hot red pepper flakes pinch
2 small eggplants, diced (1/2 lb/250 g) 2
1 medium zucchini, diced 1
1 sweet red pepper, diced 1
1/2 lb mushrooms, sliced 250 g
1 tsp chopped fresh rosemary, or pinch dried 5 mL
1 tsp chopped fresh thyme, or pinch dried 5 mL
2 tbsp balsamic vinegar 25 mL
1 cup light ricotta cheese or chevre (goat cheese) 250 ml
1/2 cup chopped fresh basil or parsley 125 ml
1/4 cup grated Parmesan cheese 50 mL
Directions
Bring large pot of water to boil.
Add noodles and cook a few at a time just until tender.
Rinse under cold water.
Arrange noodles on damp tea towels in single layer until ready to use.
Place tomatoes in Dutch oven.
Bring to boil and cook over medium-high heat, stirring frequently, until reduced by half and quite thick, about 15 to 20 minutes.
You should have about 3 cups/750 mL.
Season with salt and pepper.
To make filling, heat oil in large, deep non-stick skillet or Dutch oven.
Add onion, garlic and hot pepper flakes.
Cook gently for a few minutes.
Add eggplants and zucchini and cook for 5 minutes.
Add red pepper, mushrooms, rosemary and thyme.
Cook until liquid has evaporated.
Add vinegar and cook on high heat until vinegar evaporates.
Taste and season with salt and pepper.
Cool.
Add ricotta and basil to sauce.
Taste and adjust seasonings if necessary.
To assemble, spread a few spoonfuls of tomato sauce in bottom of 12 x 8-inch/3 L baking dish.
Arrange one layer of noodles on top of sauce.
Spread with half the vegetable mixture (about 1 cup/250 mL) and drizzle with one-third sauce.
Place another layer of noodles on top, remaining vegetable mixture and one-third of sauce.
Top with remaining noodles and sauce.
Sprinkle with Parmesan.
Bake, uncovered, in preheated 350°F/180°C oven for 30 to 35 minutes, or until bubbling.
Allow to rest for 10 minutes before serving.
Add noodles and cook a few at a time just until tender.
Rinse under cold water.
Arrange noodles on damp tea towels in single layer until ready to use.
Place tomatoes in Dutch oven.
Bring to boil and cook over medium-high heat, stirring frequently, until reduced by half and quite thick, about 15 to 20 minutes.
You should have about 3 cups/750 mL.
Season with salt and pepper.
To make filling, heat oil in large, deep non-stick skillet or Dutch oven.
Add onion, garlic and hot pepper flakes.
Cook gently for a few minutes.
Add eggplants and zucchini and cook for 5 minutes.
Add red pepper, mushrooms, rosemary and thyme.
Cook until liquid has evaporated.
Add vinegar and cook on high heat until vinegar evaporates.
Taste and season with salt and pepper.
Cool.
Add ricotta and basil to sauce.
Taste and adjust seasonings if necessary.
To assemble, spread a few spoonfuls of tomato sauce in bottom of 12 x 8-inch/3 L baking dish.
Arrange one layer of noodles on top of sauce.
Spread with half the vegetable mixture (about 1 cup/250 mL) and drizzle with one-third sauce.
Place another layer of noodles on top, remaining vegetable mixture and one-third of sauce.
Top with remaining noodles and sauce.
Sprinkle with Parmesan.
Bake, uncovered, in preheated 350°F/180°C oven for 30 to 35 minutes, or until bubbling.
Allow to rest for 10 minutes before serving.
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