Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 2 zucchinis, sliced into 1/4 inch rounds
- 1 red bell pepper, sliced into thin strips
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 package (9 oz) no-boil lasagna noodles
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the eggplant, zucchini, red bell pepper, onion, garlic, olive oil, salt, black pepper, and red pepper flakes. Toss to coat the vegetables evenly.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
4. In a medium saucepan, combine the crushed tomatoes, basil, oregano, and parsley. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
5. In a small bowl, mix together the Parmesan cheese, ricotta cheese, and mozzarella cheese.
6. To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of the baking dish. Top with a layer of lasagna noodles, followed by a layer of roasted vegetables, a layer of cheese mixture, and another layer of tomato sauce. Repeat the layers until all the ingredients are used up, ending with a layer of tomato sauce.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 357
Fat: 18g
Saturated Fat: 6g
Cholesterol: 28mg
Sodium: 922mg
Carbohydrates: 34g
Fiber: 7g
Sugar: 12g
Protein: 17g
Substitutions for ingredients:
- You can use any combination of vegetables you like in this recipe, such as mushrooms, carrots, or broccoli.
- You can use any type of cheese you like in the cheese mixture, such as goat cheese or feta cheese.
Variations:
- You can add cooked ground beef or turkey to the tomato sauce for a meaty version of this lasagna.
- You can add a layer of cooked spinach or kale to the lasagna for extra nutrition.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- You can make the tomato sauce and cheese mixture ahead of time and store them in the refrigerator until ready to use.
- If the lasagna is browning too quickly, cover it with foil during the last 10-15 minutes of baking.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover it with foil and bake in a 350°F oven for 20-25 minutes, until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish the lasagna with a few fresh basil leaves or a sprinkle of red pepper flakes.
Pairings:
Serve this lasagna with a simple green salad and a crusty loaf of bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a Caesar salad would all be great side dishes for this lasagna.
Troubleshooting advice:
- If the lasagna is too dry, add a little more tomato sauce or cheese mixture to each layer.
- If the lasagna is too watery, make sure to drain any excess liquid from the roasted vegetables before assembling the lasagna.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The modern version of lasagna is typically made with layers of pasta, tomato sauce, and cheese.
Flavor profiles:
This lasagna is savory, slightly spicy, and full of roasted vegetable flavor.
Serving suggestions:
Serve this lasagna with a glass of red wine for a classic Italian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A