• This meatless lasagna with a special flavor boost from charred vegetables is sure to please the hungriest crowd. Although the recipe looks long, the lasagna itself doesn’t take much time to make and assemble, and can be done ahead of time. Just cover with foil and bake when ready, adding 10 minutes to your covered cooking time.

Ingredients

  • For the sauce:
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • ¼ cup white wine
  • 1 28-oz can whole tomatoes
  • 1 28-oz can tomato puree
  • 1 tsp dried thyme
  • 1 Tbsp salt
  • Freshly ground pepper
  • For the lasagna:
  • 4-6 Tbsp olive oil
  • 3-4 medium zucchini, sliced 1/3 inch thick (they’ll shrink when cooked)
  • 2 Italian eggplants, sliced 1/3 inch thick
  • 1 4-oz package of goat cheese, I love the Vermont Creamery brand
  • 1 15-oz container of ricotta cheese
  • 1 egg
  • 1 9oz package of no boil or oven-ready lasagna noodles
  • 1 1 lb ball of fresh mozzarella, sliced ( you should have enough slices to cover the whole top of the lasagna)
  • 4 Tbsp of grated Parmesan cheese
  • Salt & pepper
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PREP TIME 30 Min READY IN 1 Hr 30 Min
COOK TIME 1 Hr SERVINGS 8
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Pasta
COOKING METHOD Oven
CUISINE Italian

Preparation

  1. To make the sauce:
  2. Heat a Dutch oven on medium high heat and when shimmering, add your onions and carrots.
  3. Sautee for 2-3 minutes until beginning to soften.
  4. Add the white wine and deglaze the pan, stirring, and reducing the liquid by half.
  5. Add the tomatoes and puree along with the thyme.
  6. Bring the mixture to a boil, then reduce to a simmer, cover partially, and cook while you prepare the other ingredients.
  7. After about 20 minutes, the vegetables should be soft enough to puree with a handheld immersion blender. If you don’t have one, break up the whole tomatoes with a wooden spoon. Taste again for seasoning- it should taste a little on the salty side so that you’ll flavor the noodles.
  8. To make the vegetables:
  9. Preheat your grill pan on medium-high heat.
  10. Rub olive oil into the sliced veggies, and season with salt and pepper.
  11. Grill the vegetables on the pan for a few minutes on each side, until grill lines are pronounced. (If you don’t have a grill pan, roast the vegetable slices on a sheet pan in the oven at 350 for 30 minutes, turning once)
  12. Save the vegetables to a plate, and turn off the grill pan.
  13. To assemble the lasagna:
  14. Preheat the oven to 350 degrees.
  15. In a medium bowl, crack the egg into the ricotta, season with 1 ½ tsp of salt, and mix well. Set aside.
  16. Set up your lasagna assembly station – you should have at the ready: 1. The tomato sauce, 2. The noodles, 3. The veggies, and 4. The goat cheese.
  17. In a large casserole dish, start your layering. Start with the tomato sauce, spreading enough to cover the bottom of the dish (about ½ cup).
  18. Next, layer your noodles, overlapping slightly – my pan usually fits 4 noodles across.
  19. Spread 1/3 of your ricotta mixture over the noodles.
  20. Top with a layer of zucchini (you’re aiming for 2 total layers of zucchini)
  21. Crumble half the goat cheese on top of the zucchini.
  22. Add more sauce to cover the veg & cheese.
  23. Repeat with the noodles, and ricotta, and then layer your eggplant (you only need one layer of eggplant, so feel free to use it all).
  24. Cover the eggplant with sauce, and repeat the next layer: noodles, ricotta, zucchini.
  25. Crumble the remaining half of the goat cheese on top of your zucchini.
  26. Add more sauce to cover the veg & cheese.
  27. Top with a final layer of noodles, and cover with the remaining sauce.
  28. Add the mozzarella slices and sprinkle the parmesan.
  29. If you’d like, drizzle a little olive oil over the whole lasagna, and season once more with salt and pepper.
  30. Cover with foil, and bake in the oven covered for 30 minutes. Remove the foil and bake for another 30 minutes.
  31. If at this point the mozzarella isn’t fully melted, turn on the broiler and watch it carefully so that it doesn’t burn.
  32. Most important, rest your lasagna for 5 minutes before slicing so that the pieces stay intact.
  33. Serve and enjoy!

Rating

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