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 .


Health IndexAverageServings8


 Lasagna noodles9 Medium (10 X 2 Inches / 25 X 5 Centimeter Each)
 Plum tomatoes, with juices, pureed or broken up56 Milliliter
 Salt To Taste
 Pepper To Taste
 Olive oil10 Milliliter (2 Teaspoons)
 Onion1 , chopped
 Garlic3 Clove (15 gm), finely chopped
 Red pepper flakes1 Pinch
 Eggplants2 Small, diced
 Zucchini1 Medium, diced
 Sweet red pepper To Taste, diced
 Mushrooms250 Gram, sliced (0.5 Pound)
 Chopped fresh rosemary/1 pinch dried rosemary1 Teaspoon, dried (5 Milliliter)
 Chopped fresh thyme/1 pinch dried thyme1 Teaspoon, dried (5 Milliliter)
 Balsamic vinegar2 Tablespoon (25 Milliliter)
 Light ricotta cheese/Chevre goat cheese1 Cup (16 tbs) (250 Milliliter)
 Chopped fresh basil/Chopped fresh parsley1⁄2 Cup (8 tbs) (125 Milliliter)
 Grated parmesan cheese1⁄4 Cup (4 tbs), grated (50 Milliliter)


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.
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.