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You are here: Home > Italian Lasagna Recipes > Vegetable Lasagna Recipe Easy Vegetable
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Incorporated into a simple tomato sauce it's also a good vegetarian lasagna recipe.
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| Ingredients: serves 6 to 8 |
15 dried or no-boil lasagna noodles1 pound (gr.454) zucchini (about 3 medium), sliced1 pound (gr.454) eggplant (about 3 medium), sliced5 tablespoons (ml.75) extra-virgin olive oil6 medium garlic cloves, minced1 28-ounce (gr.790) can crushed tomatoes2 tablespoons (gr.28) chopped fresh basil½ cup (gr.113) grated Parmesan cheese salt and ground black pepper| Wine Pairing |
For this vegetable lasagna, an excellent Corvo white wine which comes from the hills of central and western Sicily region of south Italy. It's clear and bright pale yellow color with clean grenish highlights. Taste intense and delicate, fruity Mediterranian.
| Preparation: easy 45 minutes |
1. Adjust oven racks to middle position and heat your oven to 400°F (200°C). Toss the zucchini and eggplant with 3 tablespoons (ml.45) extra-virgin olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out the vegetables on your greased roaster turning occasionally until golden brown. Set the vegetables aside.
2. Heat the remaining 2 tablespoons (ml.30) olive oil and 2 minced garlic cloves in a skillet over medium heat until fragrant but not brown. Stir in the tomatoes, simmer until thickened slightly (about 10 minutes). Stir in the basil, salt and pepper to taste. Pour into a large measuring cup, and add enough water to make 3½ cups (ml.828).
3. Spread ½ cup (ml.118) of sauce that you have prepared over the bottom of a greased lasagna pan. Lay 3 noodles crosswise over the sauce. First spread ¾ cup (gr.170) prepared eggplant over the noodles, ½ cup (ml.118) of sauce over the eggplant, and 2 tablespoons (gr.28) of Parmesan cheese over the sauce. Then start the second layer, but this time instead use the prepared zucchini.
4. Repeat the layering of the lasagna noodles, vegetables, sauce and cheese 2 more times. For the fifth and final layer, lay the final 3 noodles crosswise over the previous layer and top with the remaining eggplant, 1 cup (ml.237) tomato sauce and 2 tablespoons (gr.28) of Parmesan.
The lasagna can be wrapped with plastic and refrigerated overnight, or wrapped with aluminum foil and frozen for up to 1 month. 
5. Cover the pan with a sheet of aluminum foil and bake for about 25 minutes. Then you can remove the foil and continue baking until the top turns golden brown, another 15 minutes.
Remove the pan from the oven and let your vegetable lasagna recipe rest 5 minutes.
Cut and serve!
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