An alternative to the otherwise meat lasagna. This vegetable lasagna is deliciously popular, healthy and reduced in calories.
1 medium onion thinly sliced
1/4 cup Extra Virgin Olive Oil (EVOO)
2 28 oz tomato sauce or 2 bottles 700 ml tomato sauce
2 tsp salt
3 Zucchini peeled, cross sliced thin and lightly salted (set aside while working)
2 cups sliced mushrooms
1 cup Roasted Peppers ( Follow recipe Roasted Peppers )
Fresh Mozzarella 3 cups sliced
1/2 cup Parmesan Cheese
- In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.
- Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)
- Allow to simmer for 10 minutes.
Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.