Vegetarian Lasagna

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.

Assembly Lasagana

In a deep roasting pan, pour three ladles of sauce to thoroughly cover the bottom of pan.
Place a layer of pasta add three ladles of sauce Place Zucchini on top of sauce, also add a layer of Mozzarella
Place a layer of pasta. Add three ladles of sauce, also add a layer of Mozzarella.
Place a layer of pasta, then three more  ladles sauce, add mushrooms.
Place a layer of pasta layer with three ladles of sauce, add mozzarella.
Place a layer of pasta and four ladles of sauce and layer on roasted peppers.
Top off with mozzarella slices and Parmesan Cheese
Lightly Cover pan with aluminum foil, leaving space between cheese and foil.
Bake in preheated oven for about 20 minutes. Remove foil and allow to bake for another 10 minutes.

Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.