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    Gifts for the Gourmand.

    Veggie Lasagna

    I’ve been asked several times to add more vegetarian recipes to my repertoire so I dug into the basement of my brain to see what I had produced in the past but for whatever reason never put them to print. I remembered this one that I used to prepare for the vegetarian counselors from my camp days. Most of the work is in the preparation, however, it is well worth your while.

    You will need:

    Eggplant — 2 LBS. approx. I used the Italian variety but the classic will do just fine.
    Zucchini — 2 LBS.
    Mushrooms — 2 LBS. Button work fine but crimini will give you a more earthy flavor.
    Red Bell Peppers — 1 LB.
    Green Bell Peppers — 1 LB.
    Onions — 1 LB. Use a sweet variety such as Walla Walla or Vidalia.
    Bechamel Sauce — 1 Quart. Here is an easy recipe to use.
    Italian Tomatoes — 2 32oz. cans diced or crushed. Try to use San Marzano.
    Ricotta Cheese — 1 LB.
    Eggs — 2 well beaten.
    Mozzarella Cheese — 2 large balls
    Lasagna Noodles — 1 LB package. You can use either the cook or no cook variety. If you use the cook version prepare according to directions on the package however you want them just under al denté.
    Basil — 2 TBSP dry or 4 TBSP fresh.
    Oregano — 2 TBSP dry or 4 TBSP fresh.
    Sea Salt/Cracked Pepper — 2 tspn each.
    Olive Oil 8 TBSP which equals 1/2 cup

    I usually don’t peel the eggplant for this recipe but that’s a personal choice, either way won’t affect the taste. Cut it into 1 inch pieces place in a collander over a bowl and salt liberally toss to coat set aside. Cut the zucchini into 1 inch pieces, set aside. Heat oven to 350 degrees then place the bell peppers on a cookie sheet and roast until soft and partially blackened. When they are ready, remove from the oven, place them in a bowl and cover with plastic wrap, set aside. Cut the mushrooms into 1/2 inch pieces, set aside. Dice the onions into 1/2 inch pieces place in a strainer and rinse well, set aside. Using the large holes on a grater grate the mozarella cheese, set aside.

    Heat 2 TBSP olive oil in a sauté pan until shimmering. Place the eggplant into the pan and cook just until browned, put cooked eggplant into a large bowl. In the same pan add 1 more TBSP oil and sauté the zucchini until browned add to the bowl of eggplant. Add 1 more TBSP oil and sauté the mushrooms until browned add to the bowl. Add 1 more TBSP of oil and sauté the onions until opaque, don’t let them brown then add to bowl. Peel the skins off the roasted peppers chop into 1 inch pieces and add to the bowl. Sprinkle one TBSP each basil and oregano and 1 tspn salt and pepper over the cooked vegetables and stir to combine, set aside. In another bowl place the ricotta cheese, egg and mozzarella cheese and stir until well combined.

    Lightly oil a lasagna pan then coat the bottom with crushed tomatoes, just enough to make it about 1/2 inch deep. Add a layer of lasagna noodles then spread enough Bechamel Sauce to cover, then add a layer of the mixed veggies then a layer of the cheese mixture. Add a layer of crushed tomatoes sprinkle with some of the basil and oregano. Repeat this process until all of the ingredients are used ending with the crushed tomatoes as the last layer. Cover the lasagna dish with foil place on a cookie sheet and bake for approximately 45 minutes, checking occasionally to avoid burning. After you remove it from the oven let it cool for about 20 minutes before service.

    I usually have enough left over to cut into nice sized portions and freeze for another day. ENJOY!

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