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Vegetable Lasagna Recipe

Fresh Zucchini Lasagna

Total Time: 1.5 hours
Serving Size: 6

1 large eggplant, sliced into 1/4 inch rounds
1/2 pound medium mushrooms, sliced
3 small zucchini, sliced length-wise into 1/4 inch slices
2 red bell peppers, cut into 6 pieces each
3 tbsp olive oil
1 clove garlic, minced
1 – 15 ounce container of ricotta cheese (optional)
1/4 cup parmesan cheese, grated 
1 egg
salt and pepper, to taste
1 jar pasta sauce (watch ingredients!)
2 cups organic shredded mozzarella cheese
3 tsp basil

Spread eggplant and mushrooms onto a baking pan.  Place zucchini and red peppers on a second pan. Brush oil and garlic over both sides of the vegetables and sprinkle with salt and pepper. Bake at 400 degrees for 20-30 minutes, turning half way through until vegetables are tender and pepper edges are browned. In a bowl, combine ricotta cheese, parmesan cheese, and egg.  Spread about 1/2 cup pasta sauce in a 9×13 baking dish.  Layer with half the ricotta cheese mixture, half of the vegetables, a third of the sauce and 2/3 cup of the mozzarella cheese.  Sprinkle with basil and repeat the layers.  Top with remaining pasta sauce.  Cover and bake at 350 degrees for 30-40 minutes.  Uncover and sprinkle with remaining cheese.  Bake 5-10 minutes until cheese is melted.  Let stand for 10 minutes before cutting.  

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