I do love a good lasagna – vegetarian or not. Lasagna is a great way to incorporate more veggies into your dinner, particularly zucchini, the roasted peppers I put away in the freezer at the end of summer, and the garlic and purple onion that keep so well over the winter months. This lasagna is easy to assemble and bake – or freeze it ahead of time and bake it from frozen. A lasagna is perfect to slide into the oven when you get home from a long day, and will be ready in less time than it takes to order pizza.
Feel free to mix and match veggies according to your taste. Using roasted red peppers cuts back on excess juices, and intensifies their flavors.
Adapted from SELF, September 2005
1 cup light ricotta cheese
2-3 garlic cloves, crushed
1/3 cup chopped pitted Kalamata olives (optional)
2 tsp. chopped fresh thyme
1 tsp. dried basil
1 tsp. dried oregano
4 cups prepared pasta sauce
1 lb whole wheat lasagna noodles
2 medium zucchini, thinly sliced or diced
1 small purple onion, thinly sliced
3-4 roasted red peppers, diced
1 cup grated part-skim mozzarella
1/4 cup grated Parmesan
Preheat oven to 375°F. In a small bowl, stir together the ricotta, garlic, olives, thyme, basil and oregano; season with salt and pepper.
Spread 1 cup pasta sauce on the bottom of a 9″x9″ (or similar sized) baking dish. Add one layer of lasagna, then a layer of zucchini, purple onion and red pepper. Dollop spoonfuls of the ricotta mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle mozzarella and Parmesan on top, cover with foil and bake for 40 minutes. Uncover and bake 5 minutes or until the top is golden and bubbly.
Let stand for 10 minutes before cutting to serve. Serves 6.
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