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Meatless Lasagna (Vegetarian) Recipe

Meatless Lasagna (Vegetarian) Recipe

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Ingredients:

Serving

9 lasagna noodles, cooked ( i suggest to cook a few more in case of breakage)
1/3 cup grated parmesan cheese
1 cup shredded mozzarella cheese (or more if desired)
3 -4 tbsp olive oil
1 small onion, chopped
5 -6 large garlic cloves, finely chopped ( do not mince)
1 tsp dried basil (rubbed between fingers to release the flavors)
1 1/2 tsp dried oregano (rubbed between fingers to release flavors)
1/2 tsp crushed red pepper flakes ( adjust to heat level) (optional)
2 cups zucchini, finely diced
1/2 lb fresh sliced mushrooms
1 small carrot, peeled and finely diced
1 red bell pepper, seeded and chopped
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes, undrained
1 1/2 tsp seasoning salt (or to taste)
1/2-1 tsp fresh ground black pepper (or to taste)
4 cups ricotta cheese
1/4 cup heavy whipping cream
2 large eggs, beaten
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp fresh ground black pepper (or to taste)

Directions:

Grease a 13 x 9-inch baking pan.
For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.
Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
Add in tomato paste; stir for 1 minute.
Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).
In a bowl combine all filling ingredients until well blended.
TO ASSEMBLE.
Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
Spread one-third of the sauce into bottom of the baking dish.
Place 3 cooked noodles over the sauce.
Place HALF of the cheese mixture over the noodles.
Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
Top with remaining one-third sauce then 3 noodles.
Spread the reserved 2 cups of sauce over the top (covering the noodles).
Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.
Cover and bake at 350 degrees F (bottom rack) for 45 minutes.
Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.
Allow to rest for 15 minutes or more before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.31 Kcal (1751 kJ)
Calories from fat	242.09 Kcal
		% Daily Value*
Total Fat	26.9g	41%
Cholesterol	127.1mg	42%
Sodium	1238.45mg	52%
Potassium	681.69mg	15%
Total Carbs	12.71g	4%
Sugars	2.93g	12%
Dietary Fiber	2.64g	11%
Protein	32.54g	65%
Vitamin C	39mg	65%
Vitamin A	0.4mg	14%
Iron	7.9mg	44%
Calcium	715.6mg	72%

Amount Per 100 g
Calories	128.9 Kcal (540 kJ)
Calories from fat	74.6 Kcal
		% Daily Value*
Total Fat	8.29g	41%
Cholesterol	39.17mg	42%
Sodium	381.62mg	52%
Potassium	210.06mg	15%
Total Carbs	3.92g	4%
Sugars	0.9g	12%
Dietary Fiber	0.81g	11%
Protein	10.03g	65%
Vitamin C	12mg	65%
Vitamin A	0.1mg	14%
Iron	2.4mg	44%
Calcium	220.5mg	72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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