Vegetarian Lasagna

Vegetarian Lasagna

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INGREDIENTS:

• 2 tbsp (30 mL) extra virgin olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) hot pepper flakes
• 2 zucchinis, diced
• 2 sweet red peppers, diced
• 1 eggplant, diced
• 1 bay leaf
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) dried oregano
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 28 oz can (796 mL can) whole tomatoes
• 1/4 cup (60 mL) each chopped fresh basil and parsley
• 2 eggs
• 1/4 tsp (1 mL) ground nutmeg
• 1 tub (475 g) ricotta cheese
• 3 cups (750 mL) shredded mozzarella cheese
• 1 cup (250 mL) grated Parmesan cheese
• 15 lasagna noodles, about 10 oz/300 g

INSTRUCTION :

1. In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.
3. Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.
5. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
7. In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.
9. In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
11. Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.
13. Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
15. Cover loosely with foil; bake in 375 degrees F (190 degrees C) oven for 20 min. Uncover and bake until bubbly and heated through, about 25 min. Let stand for 10 min before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375 degrees F (190 degrees C) oven for 30 min; uncover and reheat for 15 min longer.)