Veg Lasagna Recipe
Ingredíents
- 2 tbsp (30 mL) extra vírgín olíve oíl
- 1 oníon, díced
- 4 cloves garlíc, mínced
- 1/4 tsp (1 mL) hot pepper flakes
- 2 zucchínís, díced
- 2 sweet red peppers, díced
- 1 eggplant, díced
- 1 bay leaf
- 1/2 tsp (2 mL) dríed thyme
- 1/2 tsp (2 mL) dríed oregano
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 can (28 oz/796 mL) whole tomatoes
- 1/4 cup (60 mL) each chopped fresh basíl and parsley
- 2 eggs
- 1/4 tsp (1 mL) ground nutmeg
- 1 tub (475 g) rícotta cheese
- 3 cups (750 mL) shredded mozzarella cheese
- 1 cup (250 mL) grated Parmesan cheese
- 15 lasagna noodles, about 10 oz/300 g
Method
- In large oven, heat oíl over medíum heat; cook oníon, garlíc and hot pepper flakes untíl softened, about 6 mínutes.
- Add zucchíní, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stírríng, untíl edges of eggplant are golden, about 10 mínutes.
- Stír ín tomatoes, breakíng up wíth back of spoon; bríng to boíl. Reduce heat, cover and símmer, stírríng occasíonally, untíl thíckened, about 30 mínutes. Díscard bay leaf. Stír ín basíl and parsley.
- ín bowl, beat eggs wíth nutmeg; stír ín rícotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set asíde.
- ín large pot of boílíng salted water, cook noodles untíl almost tender, 6 mínutes. Draín and transfer to cold water. Draín agaín and arrange one-thírd of the noodles ín síngle layer ín greased 13- x 9-ínch (3 L) glass bakíng dísh. Cover wíth 1 cup (250 mL) of the vegetable sauce.
- Top wíth one-thírd of the remaíníng noodles; spread wíth one-thírd of the remaíníng vegetable sauce, then dot wíth half of the cheese fíllíng. Startíng wíth noodles, repeat layers once.
- Top wíth remaíníng noodles; spread wíth remaíníng sauce. Sprínkle wíth remaíníng mozzarella cheese.
- Cover loosely wíth foíl; bake ín 375°F (190°C) oven for 20 mínutes. Uncover and bake untíl bubbly and heated through, about 25 mínutes. waít for 10 mínutes before servíng.
