Vegetarian Lasagna


Vegetarian Lasagna

Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.


2 tbsp (30 mL) extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
2 zucchinis, diced
2 sweet red peppers, diced
1 eggplant, diced
1 bay leaf
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 28 oz can (796 mL can) whole tomatoes
1/4 cup (60 mL) each chopped fresh basil and parsley
2 eggs
1/4 tsp (1 mL) ground nutmeg
1 tub (475 g) ricotta cheese
3 cups (750 mL) shredded mozzarella cheese
1 cup (250 mL) grated Parmesan cheese
15 lasagna noodles, about 10 oz/300 g


In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.

Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.

Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.

In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.

Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.

Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover loosely with foil; bake in 375 degrees F (190 degrees C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375 degrees F (190 degrees C) oven for 30 minutes; uncover and reheat for 15 minutes longer.)

Additional information: Using whole wheat lasagna noodles will double the fibre in this pasta dish from 4 g to 8 g per serving.

Servings: 12

Nutritional Info.

approx. Per Serving

Cal  359

Pro  19 g

Total Fat  18 g

Sat. Fat  10 g

Carb- 31 g

Fibre  4 g

Chol  83 mg

Sodium  537 mg

%RDI  -

Calcium  35%

Iron  18%

Vit A  26%

Vit C  75%

Folate  37%