Yield: 12

Vegetable Lasagna

Vegetable Lasagna
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • Vegetable Lasagna
  • 1 large onion, diced
  • 4 cloves garlic, minced (I used 4 tsp Gourmet Garden)
  • 2 Tbsp olive oil
  • 5 C tomatoes, sliced and quartered
  • 3 C fresh basil, thinly sliced
  • 1/2 C fresh Italian parsley, thinly sliced
  • 1/4 C fresh thyme, chopped
  • 1 1/2 C sliced zucchini squash
  • 1 1/2 C sliced yellow squash
  • 1 1/2 C egg plant, sliced
  • 2 green peppers, diced
  • 1 1/2 tsp sea salt
  • 3/4 tsp pepper
  • 3 C shredded mozzarella
  • 1 1/2 C lowfat ricotta cheese
  • 1/2 C fresh grated parmesan
  • 1 12oz whole grain lasagna noodles

Instructions

  1. In a large stock pot over medium heat olive oil, add onion and garlic.
  2. Saute for 3-4 minutes until slightly soften and lightly browned.
  3. Add fresh herbs, tomatoes, salt, and pepper.
  4. Cover and cook for 10 minutes.
  5. Add peppers, zucchini, egg plant, and yellow squash.
  6. Cover and cook for an additional 8-10 minutes until vegetables are slightly softened.
  7. Pre heat oven to 375 degrees.
  8. In a very large casserole dish 10x15 (or 2 smaller ones) layer dry noodles on the bottom, then vegetable sauce, then sprinkle on ricotta, parmesan, and mozzarella cheeses.
  9. Repeat for a total of 3 layers.
  10. Cover with a tin foil tent, bake 45-60 minutes until fork inserts easily.
  11. Remove foil and brown the top under the broiler if desired!