Eden's Vegetarian Lasagna With Red Sauce

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Ingredients

Sauce:
3 large red peppers roasted
1 medium onion, diced
4 cloves garlic minced
2 tablespoons basil, dried or freash
1 28 oz can fire roasted crushed tomatoes
Lasagna:
4 cups grated mozzarella
1 pound low fat ricotta cheese
4 oz parmigano regiano grated
1 inch small zucchini sliced ΒΌ thick
2 cups roasted broccoli
2 handfuls raw spinach
1 8 oz box oven ready lasagna noodles

Preparation

1
To roast veggies:
2
Preheat oven to 425
3
Slice peppers into 1" wide strips
4
Break brocolli into 1" clumps
5
Place on baking sheet, toss with olive oil, sprinkle with salt & pepper to taste
6
Roast about 25 mins. Let peppers get a little black. Brocolli cooks faster.
7
To make sauce:
8
Puree red peppers in blender or food processor once roasted
9
Saute onion in olive oil 5 mins
10
Add garlic & basil, saute 1 min
11
Add red pepper puree & crushed tomatoes, simmer to thicken for 10 mins.
12
Assembly:
13
In 13x 9 x 2 glass dish place:
14
Thin layer of sauce
15
Single layer of noodles
16
Ricotta cheese topped with zucchini & spinach
17
Thin layer sauce
18
Single layer of noodles
19
Half of mozzarella, broccoli on top
20
Thin layer of sauce
21
Single layer of noodles
22
Rest of mozzarella & parmigano regiano
23
Thin layer of sauce
24
Oil the back of a sheet of foil & cover your masterpiece
25
Bake at 350 degrees for 45 mins, uncover & brown top as desired
.

Yield:

4.0 servings

Added:

Sunday, January 30, 2011 - 12:19pm

Creator:

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