Large-Sized Veggie Lasagna
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- 3 layers of fresh lasagna noodles
- 6 cups prepared tomato sauce
- 2 sliced peppers
- 2 cups sliced mushrooms
- 1 eggplant, sliced 2 ways
- 1 onion, sliced
- 1/4 cup olive oil
- 3 cloves garlic, crushed
- 2-3 cups baby spinach
- 2 cups ricotta or cottage cheese, drained
- 2-6 cups shredded mozza (your desired amount)
- 1/2 cup grated parmesan
- Fresh herbs to taste (oregano, basil, rosemary)
- Salt & Pepper to taste
Heat oil in large skillet. Add onions, mushrooms and garlic, stirring occasionally. Once the mushrooms are half cooked, add the eggplant and peppers along with any herbs you desire. Season with salt & pepper. When the peppers are half cooked, remove from heat.
Heat oven to 375°F.
In your baking dish, place a very thin layer of tomato sauce followed by one layer of noodles. Add 1/2 of the grilled veggies, 1/3 of the tomato sauce and 1/2 of the mozza.
Add another layer of pasta. Cover with ricotta, then spinach, then another 1/3 of the sauce.
Place the last layer of noodles on that, the remaining veggies and the remaining sauce. Mix the Parmesan with the remaining mozza and top with that. Some cheese lovers will make the last half of the mozza a little larger than the first.
Cover the lasagna with a lid or aluminum foil and bake for 30 minutes. Remove foil and bake for 5-10 more, depending on how brown the cheese gets. For a crispy top, turn up the heat - even to broil - but watch it while you do that. Let the lasagna rest for 5-10 minutes before serving.
Don't be afraid to add a little more tomato sauce than the recipe calls for, although thicker sauces do better than thinner ones.
Try some of our Vegan cheeses in the dish for another great taste!