Italian Vegetable lasagna is one of my family’s favorite one pot meal. I usually prepare it with oven ready lasagna noodles layered with lots of vegetables cooked in tomato sauce seasoned with Italian spices & cheese. Perfectly baked until the noodles are cooked. Great recipe for parties and pot lucks.
3-4 cups finely chopped mixed vegetables (zucchini, mushrooms, green bell pepper, eggplant ,spinach, etc…,)
1 large onion finely chopped
2-3 cloves minced garlic
1tbsp olive oil
1 and 1/2 cups Italian cheese blend
9 oven ready brown rice lasagna noodles
2 cups tomato basil sauce
1/2 cup water
1-2 tbsp ground black pepper
1-2 tbsp. Mixed Italian herbs
salt to taste
Procedure for tomato sauce:
-Place a medium pot on medium high heat add tomato sauce , 1/2 cup water, black pepper and pinch of salt. Bring it to a boil and set aside.
-Heat oil in a non stick skillet on a medium high heat. Add garlic and onion fry for few mins. Then add rest of the vegetables along with Italian herbs, salt, black pepper and stir and cook until soft.
-Preheat oven to 375 degree F.
-Take an 8 inch baking pan. Spread 1/4 cup of tomato sauce. place the noodles and fill it with vegetable mixture +add cheese. Repeat layers. Top with sauce and noodles.
-Cover and bake for about 30mins.After 30 mins cook it uncovered for about 15-20mins.
-Turn off the off.Let it stand for 10-mins and cut, serve and enjoy. Left overs taste really good .
-You can add ricotta cheese. I personally don’t like it’s taste so I didn’t add.
-You can also add cooked brown lentils for some protein.
-You can add lots of vegetables.
-You can break the noodles to fit your dish.
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