Vegetable Lasagna

Post date: Mar 19, 2015 5:17:43 PM

Cheese Filling

8 ounces fresh mozzarella or dairy-free alternative

1 cup ricotta cheese or dairy-free alternative

3 tablespoons milk of choice

2 tablespoons fresh, finely chopped Italian flat-leaf parsley

1 cup finely grated Parmesan cheese or dairy-free alternative, divided

-Salt and pepper, to taste

-Pinch of ground nutmeg

Vegetable Filling

2 tablespoons olive oil

2 cloves garlic, minced

1 red, orange or yellow bell pepper, thinly sliced

1 pound crimini mushrooms, thinly sliced

1 medium zucchini, thinly sliced

½ teaspoon finely chopped fresh Italian flat parsley

½ teaspoon sea salt

-Pepper, to taste

-Easy Marinara Sauce or tomato sauce of choice, divided

1 recipe prepared Homemade Pasta, Homemade Crepe Pasta or gluten-free lasagna noodles

1. To make cheese filling, cut mozzarella into ¼-inch slices and set aside. In a medium bowl, combine ricotta cheese, milk, parsley, ¼ cup Parmesan cheese, salt, pepper and nutmeg. Mix together until creamy. Set aside.

2. To make vegetable filling, heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute. Add pepper slices and sauté, about 3 minutes. Add mushrooms, zucchini, parsley, sea salt and pepper. Sauté until mushrooms are golden brown and veggies are al dente.

3. Preheat oven to 375°F. Set aside a 9x13-inch baking dish.

4. To assemble lasagna, add ½ cup marinara sauce to baking dish. Place pasta ribbons or 2 crepes end to end, covering the bottom of the pan. Layer ½ cup sauce over the pasta, ⅓ of the vegetable filling over the sauce and ⅓ of the mozzarella slices and cheese filling over the vegetable filling. Sprinkle ¼ cup Parmesan cheese over the cheese filling. Place more pasta or 2 crepes over the Parmesan cheese and repeat the layering process. Top with more pasta or 2 crepes, remaining ½ cup sauce, remaining mozzarella slices and cheese filling and remaining Parmesan cheese. Cover baking dish with lightly oiled foil.

5. Place lasagna in preheated oven and bake 30 to 40 minutes or until lasagna is thoroughly heated.

6. Remove from oven and let rest uncovered 15 minutes. Cut into squares and serve.

TIP If using store-bought lasagna noodles, cook them al dente before making this dish. Precooking is not required for Homemade Pasta or Homemade Crepe Pasta in this dish.