Unfortunately, I don’t make this Vegetable Lasagna recipe as often as I would like. It takes a little time to prepare so if your busy I recommend that you make it on the weekend. My favorite traditional lasagna is usually filled with all kinds of cheese and topped with a nice tomato sauce. This recipe is more of a healthier low-fat version. Those are two words that normally don’t relate to anything I cook.
This recipe has many versions. You can use any combination of vegetables but I simply prefer asparagus, mushrooms, zucchini and onions with a little low-fat ricotta and part-skim mozzarella cheese. You can also top the lasagna with regular tomato sauce or use the nice red pepper sauce included below.
Vegetable Lasagna can be make ahead of time and refrigerated until your ready to bake. Prepare everything on a Saturday for a great Sunday dinner. Enjoy!
12 lasagna noodles
8 asparagus spears, peeled and cut into 1 inch pieces
2 small zucchini, halved lengthwise and sliced
10 baby portabella mushrooms, sliced
1 yellow onion, chopped
3 cloves of garlic, chopped
3 Tbls of extra virgin olive oil
8 oz of low-fat ricotta cheese
1/4 cup of fresh grated parmesan cheese
1/4 tsp of salt
1/2 tsp of fresh ground black pepper
4 oz of shredded part-skim mozzarella cheese
1 large tomato, seeded and chopped
In 6 quarts of salted boiling water cook the lasagna until almost al dente, around 15 minutes.
Drain the noodles and set aside.
In a large skillet sauté the garlic, asparagus, zucchini, mushrooms and onions in the olive oil until tender.
In a medium size bowl mix together the ricotta, parmesan cheese, salt and pepper.
Place 3 noodles in the bottom of a 2 quart baking dish, cutting to fit.
Top the noodles with a layer of the ricotta cheese mixture
Top the ricotta with half of the vegetable mixture and half of the tomato sauce or red pepper sauce, whichever you choose.
Sprinkle the top with some of the mozzarella cheese.
Add another layer of lasagna and repeat the layering process finishing with a layer of noodles on top.
Pre-heat the oven to 375 degrees.
Bake the lasagna for 39 minutes.
Sprinkle the remaining mozzarella cheese on top and the chopped tomatoes and bake for 8 minutes more.
Let stand for 10 minutes before serving.
RED PEPPER SAUCE
5 red peppers, seeded and diced
4 garlic cloves, whole
2 Tbls of extra virgin olive oil
1 small can of tomato paste
2 Tbls of red wine vinegar
1/2 cup of water
1/2 tsp of dried oregano
In a large skillet sauté the garlic and peppers until tender, about 15 minutes.
Place the mixture in a blender and blend until almost smooth.
Add the tomato paste, water, vinegar and oregano and blend.
Pour the mixture back into the skillet and heat through.
This Vegetable Lasagna recipe serves 6 people.
Don't forget to click on the logo below and subscribe to my
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Vegetable Lasagna and Return to Italian Recipes
Leave Vegetable Lasagna and Return to Best Tasting Pasta Recipes
The Italian Grocer |
Italian Heritage |
Italian Chefs |
New Contest |
What‘s New |
Restaurant Reviews |
Your Reviews |
Appetizer Recipes |
Soup Recipes |
Salad Recipes |
Bread Recipes |
Vegetable Recipes |
Pasta Recipes |
Poultry Recipes |
Beef Recipes |
Pork Recipes |
Veal Recipes |
Lamb Recipes |
Seafood Recipes |
Pizza Recipes |
Cooking for Kids |
Italian Cheese |
Italian Wine |
Dessert Recipes |
Coffee and Espresso|
Italian Dinner Music |
Food Glossary |
About the Cook |
Share This Site |
Submit Your Recipes |
Your Italian Recipes |
32 Great Italian Sauces
Mia Cucina Pazzo
Italian Christmas Cookies