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Original Vegetable Lasagna

Italian.Chef's picture
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Eggplant 1 Pound, diced (Unpeeled, 1 Medium Sized)
  Mushrooms 1⁄4 Pound, sliced
  Canned italian style tomatoes 1 Pound (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Carrot 1 Medium, shredded
  Chopped parsley 1⁄4 Cup (4 tbs)
  Oregano leaves 2 Teaspoon
  Dry basil 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole wheat pasta/12 to 16 packaged lasagna noodles 1⁄2 Cup (8 tbs) (1/4 Recipe)
  Boiling salted water 1 1⁄2 Cup (24 tbs)
  Ricotta cheese 1 Pound (2 Cups)
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Grated parmesan cheese 4 1⁄2 Ounce (1 1/2 Cups)

In a wide frying pan over medium heat, add olive oil.
When oil is hot, add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread about 1/4 of the sauce over the bottom.
Arrange 1/3 of noodles in an even layer over sauce.
Dot noodles with 1/3 of ricotta.
Sprinkle over 1/3 of mozzarella, then sprinkle with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
75 Minutes

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3487 Calories from Fat 1956

% Daily Value*

Total Fat 223 g342.3%

Saturated Fat 99.9 g499.5%

Trans Fat 0 g

Cholesterol 522.8 mg174.3%

Sodium 8024.3 mg334.3%

Total Carbohydrates 183 g61.1%

Dietary Fiber 39.6 g158.2%

Sugars 56.6 g

Protein 178 g356.8%

Vitamin A 393.5% Vitamin C 239.9%

Calcium 391.3% Iron 73.2%

*Based on a 2000 Calorie diet

Original Vegetable Lasagna Recipe