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Vegetable Lasagna

There are many types of lasagna, from those with béchamel sauce to lasagna with beef and sausage. Lately, I seem to like the meatless versions best. In honor of my husband’s birthday, I post this recipe for vegetable lasagna, which he declared “delicious.” Good! It was his special birthday meal.

“Delicious” Vegetable Lasagna

Lately, I seem to like meatless lasagna the best.

Lately, I seem to like meatless lasagna the best.

The Basics:

  • Extra virgin olive oil
  • About 5 cups of fresh vegetables cut into bite-sized pieces. Your choice.
  • 16 oven-ready lasagna noodles
  • 2 quarts meatless Italian sauce, 1 cup reserved
  • Canola spray
  • 2 eggs
  • 1 lb shredded low-fat mozzarella, 1 cup reserved
  • 2 lb part-skim ricotta
  • ¼ cup grated Romano cheese, plus
  • Aluminum foil or cover
  • Salt

Spray a deep baking dish of about 9 x 13 inches with canola oil or any light oil.

Preheat oven to 375 degrees.

Coat a large fry pan with olive oil. If you don’t have a large pan, cook in two batches.

Lightly salt and sauté the vegetables until slightly golden. Stir often.

Cover and steam for 90 seconds. If any liquid remains, cook uncovered until liquid is gone. Remove pan from heat to stop cooking.

Combine cheeses and eggs and add vegetables to make filling.

Coat bottom of baking dish with 1 cup sauce.

Place four noodles on top of sauce.

Top with 1/3 filling and 1/3 remaining sauce (doesn’t include reserved 1 cup).

Cover with four noodles.

Repeat 2 times.

Top with remaining 1 cup sauce and mozzarella. Grate more Romano cheese on top.

Cover with cover or foil and bake at 375 degrees for 55 to 60 minutes until bubbly. Let sit 15 minutes before cutting.

Yield: 12 Servings

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