Sunday, January 9, 2011
I've already posted the recipe for my Mom's Lasagna, but honestly, I might like this vegetarian version even better! My lovely roommate is a pescatarian, so I wanted to transform my traditional lasagna into something Leah-friendly. The ingredients list is a little long, but it's worth it - I promise.
2 Tbsp. olive oil
1/4 onion, chopped
6-8 mushrooms, sliced (I used cremini.)
1/2 red bell pepper, cut in bite-size pieces
1/2 yellow bell pepper, cut in bite-size pieces
2 cloves garlic
8 Roma tomatoes
2 8-oz. cans of tomato sauce
1 6-oz. can tomato paste
1 lb. mozzarella, grated
2 Tbsp. fresh oregano, chopped
3 Tbsp. fresh basil, chopped
1 lb. uncooked lasagna
Salt and Pepper
Olive oil cooking spray
Preheat the oven to 350 degrees.
Wash the zucchini.
And slice it thinly length-wise.
Spray a baking sheet with a generous amount of cooking spray, lay out zucchini, and sprinkle on some salt and pepper.
Bake for 20 minutes, flipping halfway through.
While the zucchini are in the oven, start your sauce. Sauté the onion in olive oil on medium-low heat for about 5 minutes.
Add the mushrooms and peppers, and sauté for another 5 minutes.
Meanwhile, boil a large pot of water on high heat, and gently drop in tomatoes. Boil for 2-3 minutes or until the tomatoes starts to split.
Drop the tomatoes in ice cold water. This will help the skins slide right off.
Gently peel off the tomato skins.
Cut the tomatoes into fourths. Add the garlic to your veggie mixture and sauté for about a minute before adding tomatoes, tomato sauce, and tomato paste.
Add salt, pepper, basil, and oregano.
Sauté for 15-20 minutes.
Meanwhile, boil the lasagna noodles according to package directions, and grate the mozzarella.
Gently fold the noodles into the sauce.
Layer the noodles with cheese, adding the zucchini between every other layer.
Bake for 25-30 minutes or until bubbly.
Sending you (including all vegetarians) love from my kitchen.