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Veggie Lasagna

  1. Ingredients
    1. 4 medium zucchini
    2. Extra Virgin Olive Oil
    3. Half a sweet onion, in fine dice
    4. One red bell pepper
    5. 8 ounces mushrooms (perhaps baby bella)
    6. 8 ounces of fresh spinach
    7. 25 ounces Tomato Basil marina sauce
    8. 1 cup ricotta cheese
    9. 2 eggs
    10. 1 cup mozzarella cheese minced
    11. 1 cup mozzarella cheese minced. This is in ADDITION to the cup above

  2. Tools
    1. Large sharp knife
    2. Paring knife
    3. 12x12 roasting pan
    4. Parchment paper plus kitchen shears
    5. 12x9x3 inch roasting pan (throwaway or permanent)
    6. Metal spatula for serving
    7. One large bowl
    8. One small bowl
    9. Spoons for mixing and
    10. Convection toaster oven
    11. Food processor--to mince the mozzarella. Otherwise, buy the mozzarella already processed.

  3. Preparations
    1. Cut the zucchini into 1/8th inch thick, long slices (NOT coins)
    2. Salt the zucchini on one side. Let the slices sit for at least 10 minutes.
    3. Dry the zucchini slices with a paper towel. Place on a roasting pan. Brush with olive oil.
    4. Roast for 10 minutes at 450 degrees.
    5. --------
    6. Dice the onions, Dice the red bell pepper.
    7. Sauté the onions, bell pepper, and mushrooms for 4 to 6 minutes.
    8. Add the spinach. Continue the sauté until the spinach is limp.
    9. Spoon into the large bowl. Add the tomato and basil sauce. Mix. Set aside.
    10. -------
    11. In the small bowl, add the ricotta, the mozzarella, and the two eggs.
    12. Beat until the mixture is smooth. Set aside.
    13. --------
    14. Line the larger baking pan with PAM, then parchment paper.
    15. Add one half of the zucchini to the baking pan.
    16. Cover with one half of the ricotta mix.
    17. Cover with one half the onion-pepper-mushroom-marinara mix.
    18. Add the second half of the zucchini.
    19. Add the second half of the ricotta mix.
    20. Add the second half of the marinara sauce.

  4. Cooking
    1. Cover the lasagna with aluminum foil.
    2. Cook at 375 degrees for 30 minutes, with convection turned OFF.
    3. Open up the oven; remove the aluminum foil.
    4. Sprinkle the top with the second 1 cup of mozzarella. Additional mozzarella is perhaps better, such as 1.5 cups.
    5. Increase temperature to 450 degrees.
    6. Turn convection ON. Cook for 10 minutes, or until top is au gratin.

  5. Pairings. This dish goes well with:
    1. Naan
    2. Red wine.
    3. Sliced fresh bell peppers
    4. Fresh, sweet watermelon.

  6. Pix, options