Vegetarian Lasagna Recipe
Having a good lasagna recipe under your belt means you’re really getting somewhere in the culinary world. And this the Best Lasagna Ever. Go on, shine.
Servings 8
Ingredients
- 1 pound box lasagna noodles
- 6 cups marinara sauce halal
- 24 ounces low-fat cottage cheese
- 32 ounces shredded mozzarella cheese
- 1/2 cup chopped herbs basil, oregano, or thyme
- 2 eggplants cut into circular slices
- 6 zucchini cut lengthwise into slices
- 6 portobello mushrooms thinly sliced
- 2 red onions thinly sliced
- 4 tbsp olive oil
- 4 cloves garlic crushed
- 3/4 cup chopped onions
- 2 cans diced tomatoes
- 1/3 cup chopped basil
- salt and pepper to taste
Instructions
- Saute or oven-roast the vegetables until they are cooked through. Set aside.
- To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
- Add the chopped onions and stir until golden brown.
- Add the garlic and tomatoes and simmer for 25 minutes.
- Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
- Preheat the oven to 350°.
- In the bottom of a 16" x 12" pan, place a layer of dry noodles.
- On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
- Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process.
- Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
- Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
- Bake for 35 minutes, or until a knife pokes easily through the lasagna.
- Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
- Remove lasagna from the oven and let set for 20 minutes.
- Garnish with fresh basil leaves or other fresh herbs. The most awesome Vegetarian lasagna ever is ready to serve.
Notes
Serving Suggestions:
Serve warm.
Serve warm.