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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a delicious vegetarian lasagna. You can add other seasonings and vegetables of your choice. If you want to add meat, add meat. Very flexible recipe. Ingredients:
olive oil cooking spray |
1 medium to large onion, chopped |
3 garlic cloves , minced |
note: i like adding a handful of thinly sliced mushrooms but it's up to you. |
1 28-ounce crushed tomatoes |
1-1/2 tsp. dried basil |
1 teaspoon oregano |
2 tbsp. parsley flakes, or fresh parsley chopped |
1/8 tsp. crushed red pepper flakes or a dash of hot sauce |
1 15-ounce (425 g) container low fat ricotta cheese |
1/2 pound zucchini, grated and squeezed of excess liquid |
2 small carrots, grated |
1-2 small eggplant, thinly sliced |
1/2 cup egg substitute |
2 cups shredded skim milk mozzarella cheese, plus 1/4 cup for garnish (optional) |
6 tbsp. grated romano cheese, plus 2 teaspoons for garnish (optional) |
9 oven-ready lasagna noodles |
Directions:
1. Preheat the oven to 375°F.
2. Spray a non-stick covered pot with cooking spray.
3. Add onion, garlic and mushrooms and cook over medium-low heat until the onion is transparent and the mushrooms are soft, about 10-12 minutes.
4. Add tomatoes, basil, oregano, parsley and red pepper flakes/hot sauce.
5. Bring to a slow simmer, cover and cook while you prepare the rest of the ingredients.
6. Place ricotta in a large bowl.
7. Fold in grated zucchini and carrots.
8. Stir in egg substitute, grated mozzarella and finally Romano cheese.
9. Set aside.
10. Prepare an oven-proof dish by spreading 3 to 4 tablespoons of the tomato sauce on the bottom.
11. Place 3 lasagna noodles on the bottom.
12. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of the sliced eggplant and 1/3 tomato sauce. Repeat making 3 layers, ending with tomato sauce.
13. Top with reserved mozzarella and Romano.
14. Cover the lasagna with aluminum foil that you tent to make sure it doesn't touch the cheese on top.
15. Crimp tightly around the edges of the pan.
16. Bake for 1 hour, uncovering the last 10 minutes.
17. Remove from oven and allow to sit for 10 minutes before cutting.
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