Vegetable Lasagna Recipe

 Vegetable lasagna is a healthy alternative to traditional meat-laden lasagna.  It is also a tasty way to incorporate those hard to get three to five daily servings of vegetables into your diet.  An added bonus of this dish is its versatility. There are as many different recipes as there are ways to combine your favorite vegetables.  The best thing is you get to pick and choose the combination that best suits your own particular palate.  For example, if you enjoy broccoli, zucchini, and mushrooms, give the following recipe a try:

Ingredients

1 large bunch of broccoli, cut into small pieces

1 package of button mushrooms, cut into ¼ inch slices

2 medium-sized zucchini, cut into 1/8 inch slices

1 large onion, finely chopped

3 cloves of garlic, minced

2 tablespoons of olive oil and ¼ cup of olive oil

¼ bunch fresh basil, finely chopped

¼ bunch fresh parsley, finely chopped

1 teaspoon dried oregano

24 ounces canned crushed tomatoes

15 ounces ricotta cheese

¾ cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1 package of lasagna noodles

Boil the lasagna noodles as directed on the box.

Sauce Preparation

 Heat 2 tablespoons of olive oil in a large non-stick saucepan over medium heat.  Add the finely chopped onion and minced garlic and sauté until soft.  To this, add the finely chopped basil, parsley, dried oregano, and can of crushed tomato.  Add salt and pepper to taste.  Simmer until the sauce thickens (about 15 minutes).  Cooking tip: If you prefer a sweeter sauce, add ½ cup of ketchup.

Vegetable Preparation

 Heat ¼ cup olive oil in a large non-stick pan over medium heat.  Add the broccoli, mushrooms, and zucchini.  Sauté until the vegetables become soft.  Add salt and pepper to taste.  When finished, combine the vegetables with tomato sauce.

Assembly

 Line the bottom of a 13 by 9 inch glass pan with a layer of lasagna noodles.  Place half of the tomato sauce and vegetable mixture on the noodles.  Add another layer of noodles.  Spread the ricotta cheese on top and then add another layer of noodles.  Add the rest of the tomato sauce and vegetable mixture, and then top this with a final layer of noodles.  Sprinkle the top with the mozzarella and Parmesan cheeses.

Bake the dish at 350 degrees until the cheese is melted and brown (roughly 35-45 minutes).

Enjoy!