Once you’ve made this deeply flavourful vegetarian lasagna, you’ll never go back to the frozen version again.
HANDS-ON TIME 50 minutes
TOTAL TIME 2 hours
MAKES 12 servings
INGREDIENTS
2 tbsp extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
¼ tsp hot pepper flakes
2 zucchini, diced
2 sweet red peppers, diced
1 eggplant, diced
1 bay leaf
½ tsp each dried thyme and dried oregano
½ tsp each salt and pepper
1 can (796 mL) whole tomatoes
¼ cup each chopped fresh basil and fresh parsley (or all parsley)
2 eggs
¼ tsp nutmeg
1 pkg (475 g) ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
15 lasagna noodles
DIRECTIONS
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.
Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.
Stir in tomatoes, mashing 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.
In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups of the mozzarella and the Parmesan. Set aside.
In large pot of boiling salted water, cook noodles for 2 minutes less than package instructions for al dente. Drain; lay noodles, without touching, in single layer on tea towel.
In greased 13- x 9-inch (3 L) baking dish, arrange 5 of the noodles in single layer; top with 1 cup of the sauce. Top with 3 of the remaining noodles; spread with one-third of the remaining sauce. Dot with half of the cheese mixture. Starting with 3 noodles, repeat layers once. Top with 4 remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella.
Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes.
Uncover and bake until bubbly and knife inserted in centre comes out hot, about 25 minutes.
Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.
Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 more minutes.)
NUTRITIONAL INFORMATION, PER SERVING: about 359 cal, 19 g pro, 18 g total fat (10 g sat. fat), 31 g carb, 4 g fibre, 83 mg chol, 537 mg sodium. % RDI: 35% calcium, 18% iron, 26% vit A, 75% vit C, 37% folate.
