VEGGIE LASAGNA

Recipe by: Nancy O'Keefe
Inspired by: Her Perfect Husband Joe Colosi

Makes one 9 x 13” lasagna.

One large eggplant, peeled
One medium/large zucchini
One cup sliced mushrooms
Two or three medium onions
Ten cloves of garlic
Two or three large ripe tomatoes, sliced
2 loaves crusty Italian or French bread
Two cups marinara sauce, preferably homemade
Three cups mozzarella
One + cups hard cheese (parmesan, Romano, etc.)
Lasagna pasta (dry)*

Slice eggplant, zucchini, mushrooms and onions. Season w/salt and pepper on both sides. In olive oil sautee with the garlic cloves. Set aside.

Ladle enough sauce in the lasagna pan to cover the bottom. On top of the sauce create layers in the following order: eggplant, pasta, zucchini, tomatoes, cheeses. Then another layer of pasta, mushrooms, onions, tomatoes, mozzarella, hard cheese, sauce. Repeat these layers if you have room, making sure you always end with the sliced tomatoes and cheeses. Since the pasta is dry, make sure you use all the tomatoes and sauce which will cook the pasta.

Cover with foil and bake at 350° for 45 minutes, removing the foil for the last 15 minutes. Test the pasta with a fork before you remove it from the oven to be sure it’s cooked. Let the lasagna sit for 15 minutes before cutting into squares.

This recipe freezes well!

*REGULAR LASAGNA PASTA WORKS WITH THIS RECIPE. THERE IS NO NEED TO BUY “NO COOK” LASAGNA, WHICH IS MORE EXPENSIVE.

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