Heathers’ Veggie Lasagna Recipe

This is one of my favorite recipes, Vegetarian Lasagna, from The New Moosewood Cookbook with a few of my own additions!!

I like using the Moosewood Cookbooks because the recipes are quick, easy, and best of all tasty.

 

Tomato Sauce:

2 T olive oil

2 C chopped onion

1 bell pepper, diced

2 tsp basil

1 tsp oregano

1 tsp thyme

1 1/2 tsp salt

1 16 oz can tomatoes

1 6 oz can tomato paste

1 T honey

black pepper to taste

4-6 cloves minced garlic

1/2 C freshly minced parsley

 

Heat olive oil, add onion, bell pepper, herbs and salt.  Saute until onion is soft  (I prefer to eat my vegs more crunchy so I do not saute for too long).  Add tomatoes, paste, honey, and pepper, simmer for 20 minutes.  Add garlic and cook about 10 minutes.

 

Preheat oven to 375F

1. Spread a little sauce over the bottom of the pan

2. cover with a single layer of noodles or use strips of eggplant in place of noodles

3. Place mounds of ricotta or cottage cheese here and there

4. Add 1/3 sauce, followed by

5. mozzerella cheese or cheese alternative, randomly scattered, then

6. randomly place thin slices of eggplant

7. another 1/3 of the noodles, and

8. the remaining ricotta/cottage, followed by

9. another 1/3 of the sauce, which gets covered by

10. the remaining mozzarella and

11. thin slices of eggplant

12. add the last of the noodles, and

13. the final sauce

14. sprinkle with parmesan or romano (optional)

Bake for 45 minutes.  Cover loosely with foil toward the end of the baking if it is getting too brown.

I hope you enjoy this recipe.  Here’s to your health!

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