Vegetarian Lasagna

The Ingredients for Vegetarian Lasagna
Easy, No-boil Directions!
Recipe Directions in Pictures.

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Ingredients for Vegetarian Lasagna

2 26 oz jars of spaghetti sauce
1 small zucchini, cut into halves lengthwise, then sliced
1 medium sized red onion, chopped (white or yellow onions are fine)
1 large carrot or 2 small, peeled and sliced
1 bell pepper, chopped
1 clove garlic, minced
3 cups of Grated mozzarella cheese
Grated Parmesan cheese
1 box of Lasagna noodles (regular, whole wheat, or oven-ready)
cooking oil for sauteing

Preheat the oven to 350 F.

1. Wash, cut and cook the veggies (listed in the section above this one).
Saute cut onion in a little bit of cooking oil. As it's cooking, peel and cut the carrot, and add it to the onion. Next cut the zucchini and bell pepper and add them to the onions and carrots. Continue sauteing the veggies while you mince the garlic, either with a garlic press or just with a knife. Add the garlic to the other veggies and continue cooking until the onion, zucchini, and carrots are all tender.

2. Grate the cheese.

3. Assemble the lasagna.
In a deep 13 inch casserole dish, pour a thin layer of spaghetti sauce. Place a layer of the uncooked lasagna noodles on top of the sauce. No matter what type of store bought lasagna noodles you are using, there is no need to boil them ahead of time! Add another thin layer of spaghetti sauce on top of the noodles. Then place a layer of the cooked veggies on top of the sauce. Cover with a thick layer of mozzarella cheese. Sprinkle some Parmesan cheese on the top of that. Then do another layer of spaghetti sauce, followed by another layer of uncooked noodles, more sauce, etc. When you are on your top layer, use only the Parmesan cheese, omitting the mozzarella. (You'll add mozzarella cheese on the top later.)

The number of complete layers (sauce + noodles + more sauce + veggies + cheese = 1 layer) you will be able to create depends upon the depth of your pan. With one of my pans, I can do 3 layers. With another one, I can only do two layers. If you have a really deep pan, you may be able to fit in four layers! But remember to save room for the mozzarella cheese you'll add near the end of the cooking time!

4. Bake the lasagna.
Bake uncovered for 35 minutes. Then remove the casserole dish from the oven and add a layer of mozzarella on the top. Return to the oven for another 10 to 15 minutes.

Step 1: Wash and cut the veggies. Cut the zucchini in half lengthwise first, then slice. If the zucchini are large, you may want to cut each lengthwise half in half again before you slice.

Cook the veggies, starting with the onion first and adding the other veggies as you get them cut. Covering them with a lid will help them cook faster and retain more nutrients.

Assemble the lasagna in layers. Start with a layer of sauce. Then UNCOOKED noodles. Sauce. Veggies. Cheese. Repeat (starting with sauce again)!

The last layer should include Parmesan cheese, but no mozzarella.

Bake at 350 F for 35 minutes. Add mozzarella cheese and bake an additional 10 to 15 minutes.

It's time to eat!

Cut into squares or rectangles. Serve with bread and salad, and enjoy!

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