Vegetable Lasagna Recipe

This is an excellent vegetable lasagna. Vegetables replace ground meat in this vegetarian version of lasagna. Of course, there's nothing to stop you from browning a pound of ground meat or sausage with the vegetables for an over the top festive lasagna.

SERVES 6 TO 9

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 small to medium-sized eggplant, peeled and diced
1 red or green bell pepper, diced
1 onion, diced
1 zucchini, diced
½ pound button mushrooms, chopped
4 garlic cloves, thinly sliced
6 cups well-seasoned tomato sauce Chopped fresh herbs (rosemary, thyme, oregano, alone or in any combination) (optional)
Salt and freshly ground black pepper
1 pound (about 2 cups) ricotta cheese
1 large egg, slightly beaten
2 tablespoons chopped fresh basil
12 no-cook lasagna noodles
4 cups shredded mozzarella cheese
1 cup freshly grated Parmesan

PREPARATION
1. Heat the oil in a large saucepan over medium-high heat. Sauté the eggplant in the oil until tender, 8 to 10 minutes. Add the bell pepper, onion, zucchini, mushrooms, and garlic. Sauté until the mushrooms give up their juice, 5 to 10 minutes.
2. Add the tomato sauce to the vegetables. Season to taste with the herbs, if using, and salt and pepper.
3. Combine the ricotta, egg, and basil in a medium bowl and mix well.
4. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan with oil.
5. To assemble the lasagna, spread about 2 cups of the sauce in the prepared baking dish. Place 3 lasagna noodles over the sauce. The noodles should not touch or overlap. Spread a third of the ricotta mixture evenly over the noodles. Top with another 1½ to 2 cups sauce. Sprinkle a quarter of the mozzarella and a quarter of the Parmesan cheese on top. Repeat the layers two more times. Top with the remaining 3 lasagna noodles. Spread the remaining sauce on top. Sprinkle with the remaining cheeses. Cover with foil.
6. Bake the lasagna for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until bubbly and browned.
7. Let the lasagna stand for 5 minutes before cutting into serving pieces. Serve vegetable lasagna hot or warm.

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