Vegetable Lasagna

pasta.jpg

After Pesach, I guess that most of us craved for food that contains chametz. I am no exception to the rule and so baked vegetarian lasagna for the Friday evening meal.

olive oil
1 red onion, sliced
1 or 2 cloves garlic, crushed
1 red pepper
1 yellow pepper
1 zucchini, thinly sliced
1 eggplant, peeled and cubed
1 small tin of plain tomato sauce
oregano
salt and pepper to taste
pre-cooked lasagna
mozzarella cheese
one beaten egg (optional)

Gently sauté the onion in olive oil. Add the garlic, making sure it does not burn. Add the sliced peppers, cover and simmer for 10-15 minutes or until they are soft. Add the eggplant and zucchini. After about 15 minutes or when the vegetables are tender, add the tomato sauce and cook for another 10 minutes. Season to taste.

Take a baking tray, oil it and pour a little sauce at the bottom. Lay out lasagna strips to cover the entire bottom of the baking pan. Spread some vegetable mixture. Cover the vegetable layer with thin slices of mozzarella cheese. Repeat this layering at least once. Finish with lasagna strips and vegetable mixture. I like to add a beaten egg. Bake at 350º for 30-35 minutes.

9 thoughts on “Vegetable Lasagna

  1. You have no soft cheese in your recipe (as in ricotta, cottage or farmer’s cheese). I note this because those are the foods my family likes least, and except in the case of farmer’s cheese, my body doesn’t tolerate. So I’m thinking I could try lasagna with just the mozzarella and vegetables. I would probably use spinach and mushrooms and skip the peppers and eggplant.

    Is the egg just to hold it together? Like a binder? As opposed to adding to the flavor?

  2. This does sound delicious, even though it doesn’t have ricotta or cottage cheese in it.

    I am Italian on my maternal side, and it’s hard to think of lasagna without the ricotta.

    I would not use the peppers, and might add artichoke hearts to it.

  3. Raizy: I guess you can add or omit ingredients as you wish.
    Leora: I’ve never made it with ricotta and it is still soft so maybe you could try it for your family. The egg was originally to cover the whole top so as to make sure it didn’t get dry.
    jewishes: The colleague who gave me the recipe has an Italian mother but doesn’t use ricotta. Maybe she and your family come from different regions.

  4. I’m a vegetarian, too, and this recipe is making my mouth water. Too bad there’s not a way to send some of your yummies through cyberspace!

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