Meatless Lasagna (Vegetarian)

Prep Time: 45 Minutes

Cook Time: 50 Minutes

Ready In: 95 Minutes

Servings: 8

Although it is not listed in the cheese mixture ingredients you may also add in one slightly beaten egg if desired - to save some time and to further increase the flavor I strongly suggest to prepare the sauce up to 1-3 days ahead, just warm before using in the recipe, preparing ahead will allow the flavors to ripen and intensify you will really notice a difference in flavor if made ahead.

Ingredients:

9 lasagna noodles, cooked (i suggest to cook a few more in case of breakage)

1/3 cup grated parmesan cheese

1 cup shredded mozzarella cheese (or more if desired)

3 -4 tablespoons olive oil

1 small onion, chopped

5 -6 large garlic cloves, finely chopped (do not mince)

1 teaspoon dried basil (rubbed between fingers to release the flavors)

1 1/2 teaspoons dried oregano (rubbed between fingers to release flavors)

1/2 teaspoon crushed red pepper flakes (adjust to heat level) (optional)

2 cups zucchini, finely diced

1/2 lb fresh sliced mushrooms

1 small carrot, peeled and finely diced

1 red bell pepper, seeded and chopped

1 (6 ounce) can tomato paste

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes, undrained

1 1/2 teaspoons seasoning salt (or to taste)

1/2-1 teaspoon fresh ground black pepper (or to taste)

4 cups ricotta cheese

1/4 cup heavy whipping cream

2 large eggs, beaten

1 1/2 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/2 teaspoon garlic powder

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper (or to taste)

Directions:

1. Grease a 13 x 9-inch baking pan.
2. For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.
3. Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
4. Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
5. Add in tomato paste; stir for 1 minute.
6. Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
7. Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).
8. In a bowl combine all filling ingredients until well blended.
9. TO ASSEMBLE.
10. Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
11. Spread one-third of the sauce into bottom of the baking dish.
12. Place 3 cooked noodles over the sauce.
13. Place HALF of the cheese mixture over the noodles.
14. Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
15. Top with remaining one-third sauce then 3 noodles.
16. Spread the reserved 2 cups of sauce over the top (covering the noodles).
17. Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.
18. Cover and bake at 350 degrees F (bottom rack) for 45 minutes.
19. Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.
20. Allow to rest for 15 minutes or more before slicing.

By RecipeOfHealth.com