Vegetable Lasagna

Name: Vegetable Lasagna
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters button mushrooms, sliced 1/4-inch thick; 680 grams canned crushed tomatoes; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 teaspoons dried thyme; 1 eggplant, cut into bite-sized pieces; 4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced; 118 milliliters low-fat ricotta cheese; 237 milliliters reduced-fat shredded mozzarella cheese; 2 Tbsps olive oil, plus 1/4 cup, plus 2 tablespoons; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 118 milliliters grated Parmesan; 2 portobello mushroom, sliced 1/4-inch thick; 0 teaspoons salt; 1 medium yellow squash, cut into bite-sized pieces; 2 mediums zucchini, cut lengthwise into 1/4-inch thick slices

Vegetable Lasagna

The recipe Vegetable Lasagnan is ready in approximately 2 hours and is definitely an amazing gluten free and primal option for lovers of Mediterranean food. This recipe serves 6. This main course has 243 calories, 15g of protein, and 12g of fat per serving. If you have salt, zucchini, parmesan, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F.

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Oven

Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add chopped onion and saute until soft and translucent, about 5 minutes.

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Onion

Add 4 cloves crushed garlic and saute until fragrant, about 1 minute.

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Clove

Garlic

Add dried oregano, basil, and parsley and stir.

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Dried Oregano

Parsley

Basil

Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

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Crushed Tomatoes

Salt

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme.

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Minced Garlic

Dried Thyme

Olive Oil

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Bowl

Place zucchini on a sheet pan and brush with olive oil mixture.

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Olive Oil

Zucchini

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Frying Pan

Bake until soft, about 5 minutes.

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Oven

Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

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Yellow Squash

Olive Oil

Eggplant

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Oven

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.

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Olive Oil

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Frying Pan

Add 2 cloves minced garlic and saute until fragrant.

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Minced Garlic

Clove

Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

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White Button Mushrooms

Vegetable

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Roasting Pan

Oven

Line the bottom of a casserole dish with the baked zucchini slices.

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Zucchini

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Casserole Dish

Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture.

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Ricotta Cheese

Tomato Sauce

Mozzarella

Eggplant

Mushrooms

Spread

Squash

Spread remaining tomato sauce over top.

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Tomato Sauce

Spread

Sprinkle with remaining mozzarella and all of the Parmesan.

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Mozzarella

Parmesan

Bake until the cheese is melted and brown, about 40 minutes.

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Cheese

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Oven

Let stand for 5 minutes before cutting into and serving.

Equipment

Ingredients

Servings:

237milliliters

button mushrooms, sliced 1/4-inch thick 680grams

canned crushed tomatoes 1teaspoon

dried basil 1teaspoon

dried parsley 1teaspoons

dried thyme 1

eggplant, cut into bite-sized pieces 4cloves

garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced 118milliliters

low-fat ricotta cheese 237milliliters

reduced-fat shredded mozzarella cheese 2Tbsps

olive oil, plus 1/4 cup, plus 2 tablespoons 1medium

onion, finely chopped 1teaspoon

dried oregano 118milliliters

grated Parmesan 2

portobello mushroom, sliced 1/4-inch thick 0teaspoons

salt 1medium

yellow squash, cut into bite-sized pieces 2mediums

zucchini, cut lengthwise into 1/4-inch thick slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.