Veggie Lasagna
Ingredients
- 14 Lasagna sheets
- 2 tbsp Olive oil extra virgin
- 1 cup Onion Chopped
- 3 NOS Garlic Cloves Grated
- 1/8 tsp Red peppers Crushed
- 2 NOS Zucchinis 1/2-inch pieces
- 2 NOS Squash 1/2-inch pieces
- Red peppers
- Green peppers
- Yellow peppers
- 1 can Diced tomatoes
- 1 Skim ricotta cheese 15oz Container
- 2 NOS Large eggs
- Parsean cheese Grated
- Low mozzarella cheese Shredded
- Dried oregano
- 1 tsp Chilli Sauce
- 2 tbsp Marinara Sauce
Instructions
Lasagna sheets
- Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (add a teaspoon of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
Vegetable Red Sauce
- Heat oven to 350 degrees F. Lightly oil a 13-inch by 9-inch baking dish.
- Heat olive oil in a wok with sides over medium heat. Add garlic, onion green bell peppers, cook for 3 minutes, add zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 minutes.
- Add dried oregano
- Stir in the red peppers and yellow peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half; 5 minutes. Add the chili sauce, marinara sauce and season to taste with additional salt and pepper.
Cheese Sauce
- Stir ricotta, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
Assemble
- Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into the dish to cover where the other noodles have not).
- Spread about half of the ricotta cheese mixture over the noodles. Top with a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, Parmesan cheese and mozzarella cheese.
- Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes.
- Let it rest for 10 minutes, then serve hot.
