Description
A hearty Vegetable Lasagna with Zucchini Lattice: layers of ricotta, veggies, marinara sauce, noodles, and mozzarella cheese make the perfect filling vegetarian lasagna!
Ingredients
- FOR THE MARINARA SAUCE:
- ¼ cups Flat Leaf Parsley
- ¼ cups Fresh Basil
- 2 teaspoons Dried Oregano
- 4 cloves Garlic
- 1 Medium Onion, Quartered
- 1 Carrot
- ¼ cups Olive Oil
- 1 can (28 Oz. Size) San Marzano Tomatoes, Crushed
- 1 Tablespoon Sugar
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- ½ teaspoons Red Pepper Flakes
- FOR THE LASAGNA:
- 1 cup Carrots, Diced
- 3 Zucchinis, Diced
- 2 Yellow Squash, Diced
- 2 cups Mushrooms, Diced
- 1 container (15 Oz. Size) Ricotta
- 3 cups Shredded Mozzarella
- 1-¼ cup Shredded Parmesan, Divided
- ¼ cups Basil, Chopped
- 3 Zucchinis, Thinly Sliced Lengthwise
- 1 package (about 9 Oz. Size) No Boil Lasagna Noodles
Preparation
Begin by making the marinara sauce. Place herbs, garlic, onion, and carrot in a food processor and process until chopped.
Heat oil in a heavy bottom saucepan over medium high heat. Transfer herb/vegetable mixture to saucepan and saute for 5 minutes. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Stir to combine. Bring to a simmer, then continue cooking for 30 minutes, stirring occasionally.
Preheat oven to 375ºF.
For the lasagna, steam carrots, zucchini, yellow squash, and mushroom for 5 minutes, or until tender. Mix with marinara sauce.
In a mixing bowl, combine ricotta, shredded mozzarella, 1 cup parmesan, and basil. Stir to combine.
Arrange the thinly sliced zucchini over paper towels. Sprinkle with salt and set aside.
Assemble lasagna by spreading ½ cup marinara/vegetable mixture over bottom of a 9 x 13 -inch baking dish. Cover with a layer of noodles, arranging crosswise. Spread ¼ of the cheese mixture over noodles, then top with 1 cup sauce. Repeat 3 more times. Spread any remaining sauce over.
Pat down thinly sliced zucchini slices to remove any excess water. Arrange in a lattice pattern over lasagna. Sprinkle with remaining ¼ cup Parmesan.
Bake lasagna uncovered with for 50 minutes to 1 hour. Let stand 15 to 20 minutes and serve.
