Vegetarian Lasagna

Kathryn this is for you 😘

This is a recipe that we made and omitted the pasta as I have to watch my carbs. I am so used to adding lots of sauce so this turned out a bit “soupy” but OMG! The flavors were so amazing... it took a bit of prep time but so worth it.

Enjoy!

Marinara Sauce

1 qt stewed tomatoes (or store bought canned plum tomatoes)

1 qt tomato sauce (or store bought tomato sauce)

1 small onion chopped

2 cloves garlic (or more) minced

If using fresh add a fistful of each or:

2 tsp dried oregano

2 tsp dried parsley

2 tsp dried basil

1 tsp thyme (or 3-4 sprigs)

Hot pepper flakes (opt)

salt and pepper to taste

Sauté onion in olive oil until translucent

Add garlic and sauté for another minute

Add plum tomatoes, squeezing through your fingers to break up the tomatoes 

Bring to a boil

Add tomato sauce

Bring to a boil 

Lower heat and simmer until sauce as thickened 

Vegetable Filling

1 eggplant 

1-2 zucchini 

2 red peppers

10 Mushrooms - thinly sliced

Baby bok choi or greens of your choice - chopped

Thinly slice eggplant and zucchini (unpeeled). Spread on a baking sheet. Baste with olive oil and sea salt. Roast in 400° oven for aprox 15 min

Quarter red peppers and remove membrane and seeds. Place on a baking sheet. Roast in oven  until skins are scorched. When cooled remove skins.

Cheese

4 c Mozzarella - grated

2 c Parmesan - grated

1 container Ricotta - dry

1/2 c Feta - crumbled (opt)

Pasta (omit if watching carbs)

no boil lasagna

Assembly

There is no right or wrong to me in the order of ingredients. This is what I choose to do and each time I make this it changes! (Note: if omitting the pasta use less sauce)

In a 13 x 9 pan ladle a thin layer of sauce on bottom of pan

Place a layer of pasta

More sauce

Layer of eggplant and zucchini 

Sprinkle mozzarella, ricotta, feta, Parmesan cheeses

Layer of pasta

More sauce

Layer of mushrooms and greens

Sprinkle mozzarella, ricotta, feta, Parmesan cheeses

Layer of pasta

More sauce

Layer of red peppers 

Sprinkle mozzarella, ricotta, feta, Parmesan cheeses

Bake 350° for 45 min

Rest for 15 min