Tuesday, November 18, 2014

Veggie Lasagna

Veggie Lasagna
1 medium onion, diced
2 cloves garlic, minced
3 medium sized eggplants, diced
1 medium sized zucchini, diced
1 sweet pepper, diced
12 crimini mushrooms, diced
Olive oil
2 (6 ounce) cans of tomato paste
1 (14.5 ounce) can of diced tomatoes
2 cups water
1 tbsp dried oregano
2 tsp garlic powder
2 tsp salt
1/4 tsp ground black pepper
1 tbsp white sugar

475g of ricotta cheese
1/2 cup grated Parmesan cheese
1 egg

Fresh pasta sheets (6 sheets)
Shredded Mozzarella cheese (750grams, divided)


Place diced and salted eggplants in a colander. Rinse after about 30 minutes.
In a large skillet over medium heat, sauté onion, garlic, eggplant, zucchini, sweet pepper, and mushroom in olive oil, until onion is translucent. Then stir in the tomato paste, diced tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally. While sauce is simmering, blend ricotta cheese, parmesan, and egg, until smooth. Set aside.

Simmering Sauce
Preheat oven to 350 degrees F.
Spread 1 cup of sauce in the bottom of a 9 x 13 inch baking dish. Cover sauce with one layer of pasta sheets. Cover pasta sheets with one-third of remaining sauce. Top with half the mozzarella. Place another layer of sheets and one of sauce over the mozzarella: top that with the ricotta cheese mixture. Top with final layer of pasta sheets and remaining sauce.
Bake covered in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake uncovered 15 minutes more.

Yummyness in a pan.

Veggie Lasagna with Greek Salad
#Lasagna #Veggies #Eggplant