Simple Homemade Vegetarian Lasagna

Bland.Is.Boring's picture

Mar. 30, 2012


Olive oil 3 Tablespoon
Onion 1 Medium , finely diced
Garlic 5 Clove (25 gm) , thinly sliced
Crushed red chilies 1 Teaspoon
Cracked black pepper 1 Teaspoon (Freshly)
Thyme leaves 1/2 Teaspoon
Fresh tomatoes 2
Canned tomatoes 2 Cup (32 tbs)
Crushed canned tomatoes 2 Cup (32 tbs)
Salt 1 Teaspoon
Red wine 1/4 Cup (4 tbs)
Basil leaves 20 (1 Bunch)



1. Place a deep pot (so that the sides catch any splattering of tomatoes) over medium heat and add olive oil.

Add onions, garlic and crushed chilies to the oil and sauté for 3 minutes

2. Add black pepper and thyme and sauté for another minute.

3. Add canned tomatoes (diced, if you want a less chunky tomato sauce), fresh tomatoes and crushed tomatoes

4. Turn heat to medium low, cover and let cook for at least 2 hours (letting it go for 3 wouldn't kill you), checking the sauce every half hour and stirring so it cooks through evenly

5. Uncover, add salt, wine and torn basil leaves. Let cook for another 10-15 minutes.

6. Once you've got a great sauce you can add any ingredients you like to your lasagna: Ricotta cheese, Parmesan, Sweet Peppers, Zucchini, Mushrooms, etc.

7. Layer in a casserole and bake.


6. Serve the Lasagna with a salad on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 161Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 548 mg22.83%

Total Carbohydrates 19 g6.3%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet