Vegetable Lasagna

2 large cans crushed tomatoes
4 tablespoons tomato paste
1 16 ounce package of lasagna noodles
1 cup chopped mushrooms
1 cup chopped zucchini
1 cup chopped onion
1/2 cup chopped carrots
8 ounces mozarella, sliced thin
1/2 cup Parmesan cheese
4 tablespoons olive oil, minced
6 cloves garlic, minced
16 ounces ricotta
Kosher salt and fresh ground black pepper
1 teaspoon dried oregano
2 tablespoons red wine vinegar
1 pinch nutmeg

I made this recipe in a 10" X 7" Pyrex baking dish. This would work well in a lasagna pan as well.

A mini-food processor will make things much easier. Don't have that? Sharpen that chef's knife.



Prep the  Vegetables

Chop up the mushrooms. Set aside. Chop up the zucchini and set aside. Chop up the carrots and set aside. Chop the onion and set aside. Chop the garlic and set aside.

Boil the lasagna noodles according to package instructions. Set aside.

Make the Vegetable Sauce

This recipe makes a lot of sauce. If I am going to make sauce, I am going to make a big batch. Jar the leftover sauce for pizza and pasta dishes.

In a pot with the olive oil, stir and cook the tomato paste. Add the onions and stir. Add the garlic.

Dump in the crushed tomatoes, the vegetables, oregano, some salt and pepper and red wine vinegar. Simmer for at least 15 minutes, preferably one hour, uncovered. It should thicken nicely. Season again with salt and pepper to taste.

Assemble the Dish

Grate the Parmesan cheese.

Slice the mozzarella into thin slices.

Season the ricotta with salt, pepper and nutmeg.

Spread some sauce on the bottom of the tray.

1. Layer with noddles but don't overlap. Trim the noodles with a knife if necessary. If you need a half wide noodle for the edge, cut a noodle in half.


2. Spread the ricotta on the noodles.


3. Place the sliced mozzarella into the pan.


4. Ladle with sauce.

Repeat steps 1 through 4 until you have 4 layers of noodles.

Top with finely grated Parmesan.

Bake at 375 degrees, covered with foil for 30 minutes. Remove the foil and continue baking until the Parmesan is golden and bubbly.