Vegetable Lasagna Recipe
Vegetable lasagna is a very delicious, nutritious and affordable meal that is basically made of layers of rich meat sauce, creamy cheese sauce and tender pasta which is then topped with a layer of delicious melted cheese which make it even more irresistible.
Since many of the vegetable lasagna recipes are quite versatile, you can use any vegetables and you have on hand such as zucchini, onion, garlic, squash and mushrooms.
Making vegetable lasagna from scratch make take a lot of time and patience though as you need to make the sauce, boil and drain the noodles and of course grate the cheese you're going to use.
Layering the ingredients in the pan may be quite challenging too but if you love cooking, you will find that making vegetable lasagna is indeed a very enjoyable experience.
Ingredients:
- 1/2 of 16 oz package lasagna noodles (8 noodles)
- 1 medium size onion, diced
- 2 small eggplants (about 1 lb each), cut into 1/2 inch pieces
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon coarsely ground black pepper
- 1 (8 oz) package shredded part-skim
- 1 (15 oz) container part-skim
- 2 cup Mozzarella cheese, shredded
- Ricotta cheese
- 1 medium size yellow pepper, thinly sliced
- 1 medium size red pepper, thinly sliced
- 2 teaspoons salt
- olive oil
- 1/2 cup chopped fresh basil leaves
- 1/2 cup milk
- 2 large eggs
Instructions:
1. First of all, you need to prepare the lasagna noodles as directed then drain.
2. Preheat the skillet over medium high heat and add in the olive oil and saute the onion until tender.
3. Add in the eggplant and stir fry it until the eggplant is slightly browned.
4. Stir in the oregano, black pepper, sugar, 1 3/4 teaspoons salt and 1/4 cup water.
5. Reduce the heat to low, cover and let it simmer until the eggplant is very tender. Remember to stir occasionally.
6. In a mixing bowl, add in the basil, milk, Ricotta, eggs and 1 1/4 cup of shredded Mozzarella. Combine and mix well.
7. Preheat the oven to 400°F (204°C).
8. In a ceramic baking dish, spoon in 3/4 cup of the cheese mixture and top with half of then noodles then with another half of the eggplant mixture and half of remaining cheese mixture. Continue the layering of noodles, eggplant mixture and cheese mixture.
9. Cover and bake it for 20 minutes.
10. Preheat the skillet over medium high heat and add in 1 tablespoon of olive oil. Saute the yellow and red peppers and add in 1/4 teaspoon salt. Continue stir frying until the peppers are golden and tender.
11. Spoon the sauteed peppers in row along center of lasagna and sprinkle the remaining 3/4 cup of shredded Mozzarella as topping.
12. Bake it uncovered for another 15 minutes until the lasagna is hot and cheese is browned and bubbly.
13. Serve and enjoy!