Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    recipe Basic Tomato Sauce

  • 8-10

    lasagna noodles

  • Olive oil

  • Salt and pepper

  • 3-4

    medium carrots, grated

  • 1

    bunch collard greens, cleaned, stemmed and chopped

  • 4

    portabello mushrooms, cleaned and chopped

  • 1

    large red bell pepper, chopped

  • 3

    cloves garlic, grated

  • 4

    Tbsp. (1/2 stick) unsalted butter

  • 1

    lb. ricotta

  • 1

    lb. mozzarella

  • 1

    c. grated parmesan

  • 1 1/2

    tsp. dried oregano

  • 1

    Tbsp. fresh rosemary, chopped

  • 1

    Tbsp. fresh sage, chopped

Directions

1. Preheat oven to 350º. Grease 13 x 9 x 2 pan with butter. 2. Prepare Basic Tomato Sauce and prepare lasagna noodles in salted boiling water according to directions. 3. Heat 3-4 Tbsp. olive oil in large sauté pan over medium heat. Add vegetables and garlic and season generously with salt and pepper. Cook over medium heat, 8-10 minutes. Add butter and continue cooking until vegetables have cooked down and are soft. 4. While vegetables are cooking, combine ricotta, mozzarella, parmesan, oregano, rosemary and sage in bowl. Season with salt and pepper. 5. To assemble: Cover bottom of pan with 1 c. tomato sauce. Add single layer of lasagna noodles. Spread half of vegetables in layer on noodles. Add half of cheese mixture in layer on top of vegetables. Repeat layering with sauce, noodles, vegetables, ending with cheese on top. (Note: Adjust assembly amounts to accommodate different pan sizes or multiple pans.) 6. Bake 30-40 minutes, until cheese is melted and filling is bubbling. Let cool 15-20 minutes to set before serving. (Note: Recipe will fill entire pan up to the edge. Place foil or baking sheet under the pan as it cooks to catch any potential drips and avoid oven mess during baking.)

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