Vegetarian Lasagna
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1/4 tsp hot pepper flakes
2 zucchini, sliced pretty thin
2 sweet red peppers
1 bay leaf
1/2 tsp thyme and oregano
pinch of sage
1/2 tsp each salt and pepper
1 28 oz can diced tomatoes
1/4 cup chopped basil and parsley
2 eggs
1/4 tsp ground nutmeg
1 tub ricotta cheese, or cottage cheese (475 g)
3 cups shredded mozza
1 cup grated parmesan
lasagna noodles
Toss zucchini with a bit of olive oil, spread in a baking pan and roast - keep an eye on them, as really thin ones may burn. When they're done, take them out to cool. Also at this time, put the two peppers in the oven, whole. When they're done, take them out and put them in a bowl - cover with saran wrap and let cool (the saran wrap will make it easier to peel them).
In large pot, heat oil - cook onion, garlic, pepper flakes until softened, about 6 minutes.
Add the spices, and tomato, reduce heat and cover - simmer about 30 minute. Discard bay leaf, stir in fresh basil and parsley.
In bowl, beat eggs with nutmeg, stir in ricotta, 2 cups of the mozzarella, and parmesan.
To assemble: start with sauce, then top with lasagna noodles (I am assuming you're using express ones, which don't need cooking first). I think I topped that with the cheese - I used all the cheese mixture in one layer. Then I topped that with an entire layer of zucchini, then sauce, the noodles, then strips of roasted pepper, then sauce, topped with cheese.
Cook at about 375 - covered with foil for 20, then uncovered for 25.
4 cloves garlic, minced
1/4 tsp hot pepper flakes
2 zucchini, sliced pretty thin
2 sweet red peppers
1 bay leaf
1/2 tsp thyme and oregano
pinch of sage
1/2 tsp each salt and pepper
1 28 oz can diced tomatoes
1/4 cup chopped basil and parsley
2 eggs
1/4 tsp ground nutmeg
1 tub ricotta cheese, or cottage cheese (475 g)
3 cups shredded mozza
1 cup grated parmesan
lasagna noodles
Toss zucchini with a bit of olive oil, spread in a baking pan and roast - keep an eye on them, as really thin ones may burn. When they're done, take them out to cool. Also at this time, put the two peppers in the oven, whole. When they're done, take them out and put them in a bowl - cover with saran wrap and let cool (the saran wrap will make it easier to peel them).
In large pot, heat oil - cook onion, garlic, pepper flakes until softened, about 6 minutes.
Add the spices, and tomato, reduce heat and cover - simmer about 30 minute. Discard bay leaf, stir in fresh basil and parsley.
In bowl, beat eggs with nutmeg, stir in ricotta, 2 cups of the mozzarella, and parmesan.
To assemble: start with sauce, then top with lasagna noodles (I am assuming you're using express ones, which don't need cooking first). I think I topped that with the cheese - I used all the cheese mixture in one layer. Then I topped that with an entire layer of zucchini, then sauce, the noodles, then strips of roasted pepper, then sauce, topped with cheese.
Cook at about 375 - covered with foil for 20, then uncovered for 25.
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