Vegetarian Lasagna

This one is pretty simple.  You only need sauce, noodles and filling.  It takes about an hour to make and is so good.  Sometimes I substitute regular pasta (shells, elbows, whatever you want) instead of lasagna noodles.  Use your imagination.

Sauce ingredients:

4 tbsp olive oil

1 small onion (diced)

2 carrots or 1 carrot and 1 small beet  (shredded or diced)

5 garlic cloves (diced. if you’re not a fan of garlic, use 2 cloves…if you use jars of minced garlic, use 2 spoonfuls.)

1/2 cup wine

1 tbsp basil (fresh or dried)

1 tsp dried oregano

1 tsp fresh ground black pepper

1/2 tsp dried sage

1/2 tsp dried thyme

salt to taste

three 16oz cans tomato sauce or 2 cans tomato sauce and 1 can diced.  You can also just cut up 2 fresh tomatoes instead of diced.

1/2 cup veggie broth or water

Preparing sauce:

Heat olive oil in a large pot over medium heat.

Add carrots and/or beet, reduce heat to low and simmer for about 5 minutes to bring out the sugars in the vegetables.

Add garlic and onion and simmer another 5 minutes

Add wine and spices and cook another 5 minutes

Add tomato sauce and veggie broth; cover and simmer for about 10 minutes.  Taste and add spices and/or salt if necessary

At this point, put on a pot of water and boil whichever pasta or lasagna noodle you are going to use.

Lasagna filling:

1-2 cups ricotta cheese.  If you love ricotta, use 2 cups.  If it’s not your favorite, use 1.  You can also mix other cheeses at this point if you like.  You could add shredded mozzarella, parmesan or cheddar.  At any rate, 2 cups of cheese no matter which you use.

1 cup chopped spinach (fresh or frozen.  If frozen, thaw before mixing)

1-2 cups of any vegetables you want…you can use eggplant, zucchini, carrots, broccoli.  I usually use eggplant or zucchini or carrot.

Preparing the lasagna: 

Use a 9×11 2″ deep pan and spread a thin layer of sauce over the bottom of the pan.  Lay down a layer of noodles.  Spread a layer of filling.  Add sauce.  Repeat process until you are out of filling.  For the top layer, spread noodles evenly across surface and cover with sauce.

Bake at 375 degrees for 25 minutes.

Take out of oven and add a layer of cheese of your choice (cheddar, mozzarella.)  Put back in oven and cook another 5-10 minutes until the cheese is melted.

Remove from oven, cool and enjoy.