Vegetable Lasagne Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Olive oil/Salad oil1⁄3 Cup (5.33 tbs)
 Onion1 Large, chopped
 Garlic2 Clove (10 gm), minced or pressed
 Eggplant1 Medium, unpeeled, diced
 Mushrooms1⁄4 Pound, sliced
 Italian style tomatoes1 Can (10 oz)
 Tomato sauce1 Can (10 oz)
 Dry red wine1⁄2 Cup (8 tbs)
 Carrot1 Medium, shredded
 Chopped parsley1⁄4 Cup (4 tbs)
 Oregano leaves2 Teaspoon
 Dry basil1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Lasagna noodles16 (Packaged, Whole Wheat Or Regular)
 Boiling salted water1 Cup (16 tbs)
 Ricotta cheese2 Cup (32 tbs)
 Shredded mozzarella cheese2 Cup (32 tbs)
 Grated parmesan cheese1 1⁄2 Cup (24 tbs)


Heat oil in a wide frying pan over medium heat.
Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cook noodles in a large kettle of boiling salted water according to package directions.
Drain, rinse with cold water, and drain again.
Butter a 9 by 13 inch baking dish.
Spread about 1/4 of the sauce in dish.
Arrange 1/3 of the noodles in an even layer over sauce.
Dot noodles with 1/3 of the ricotta.
Sprinkle with 1/3 of the mozzarella, then with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.