Vegetable Lasagne

Better than frozen from the grocery store, this lasagna’s fresh-tasting vegetables will appeal to vegetarians and pasta lovers alike. Easy and healthy recipe to enjoy.

Preparation Time: 10-15 mins.                         Cooking Time: 20-30 mins

Serve: 4


Ingredients

• 2 tbsp (25 mL) extra-virgin olive_oil


• 1 onion, diced


• 4 cloves garlic, minced


• 1/4 tsp (1 mL) hot_pepper flakes


• 2 zucchini, diced


• 2 sweet red peppers, diced


• 1 eggplant, diced


• 1 bay leaf


• 1/2 tsp (2 mL) each dried thyme and oregano


• 1/2 tsp (2 mL) each salt and pepper


• 2-3 tomatoes chopped or 50 gms cherry tomato


• 1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)


• 2 eggs


• 1/4 tsp (1 mL) ground nutmeg


• 1 tub (475 g) ricotta cheese


• 3 cups (750 mL) shredded mozzarella cheese


• 1 cup (250 mL) grated Parmesan cheese


• 15 lasagna noodles (abt 300 g)

Method

1. Heat oil over medium heat, cook onion, garlic and hot pepper flakes until softened, about 6 minutes.


2. Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper and cook  stirring continuously, until edges of eggplant are golden, about 10 minutes.


3. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.


4. In bowl, beat eggs with nutmeg, stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.


5. In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.


6. Top with one-third of the remaining noodles, spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.


7. Top with remaining noodles, spread with remaining sauce. Sprinkle with remaining mozzarella cheese.


8. Cover loosely with foil,  bake in 375°F (190°C) oven for 20 minutes.


9. Uncover and bake until bubbly and heated through, about 25 minutes.


10. Let stand for 10 minutes before serving.

Tips

  Using whole wheat lasagna noodles will double the fibre in this pasta dish.