Veg Out With Your ___ Out
Vegetarian/vegan food blog.
A collection of my own food endeavours, as well as recipes, other food photos and intermittent articles on sustainability and animal rights. Feel free to submit ideas or ask questions. Cheers!
A collection of my own food endeavours, as well as recipes, other food photos and intermittent articles on sustainability and animal rights. Feel free to submit ideas or ask questions. Cheers!
Vegetarian Lasagne
Ingredients
- 2 tbsp (25 mL) extra-virgin olive_oil
1 onion, diced
4 cloves garlic, minced
1/4 tsp (1 mL) hot_pepper flakes
2 zucchini, diced
2 sweet red peppers, diced
1 eggplant, diced
1 bay_leaf
1/2 tsp (2 mL) each dried thyme and oregano
1/2 tsp (2 mL) each salt and pepper
1 can (28 oz/796 mL) whole tomatoes
1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)
2 eggs
1/4 tsp (1 mL) ground nutmeg
1 tub (475 g) ricotta cheese
3 cups (750 mL) shredded mozzarella cheese
1 cup (250 mL) grated Parmesan cheese
15 lasagna noodles (about 10 oz/300 g)
Preparation
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.
Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.
Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving.(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 minutes longer.)
Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.
Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving.(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 minutes longer.)
Additional information : Using whole wheat lasagna noodles will double the fibre in this pasta dish from 4 g to 8 g per serving.
Source : Canadian Living Magazine: December 2007
3 months ago 
7 notes 
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