This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"Life is a combination of magic and pasta."
-Fellini, Italian Filmmaker
Vegetarian lasagna can be so many things. This is a good recipe to use as a guide with great basic veggies – onions, carrots and mushrooms. You could easily substitute leeks for the onions or even use red onions. Instead of the carrots or mushrooms you could substitute celery, parsnips, or grape tomatoes. If you are going to substitute something for the zucchini, yellow squash will work great, but for eggplant it is a good idea to precook the slices in the oven while the sauce is simmering.
Lasagna takes some time to make, but it is worth it. Having a bunch of leftovers doesn't hurt at all.
Servings: 4 | Serving size: 1/4th lasagna
Cooking Time: 120 Minutes
Leftovers are great. Freezes fairly well but it's best to divide individual servings into zipper bags.
Place the olive oil in a medium skillet over medium-high heat.
Add the onion, carrots and garlic.
Reduce the heat to medium and cook until the onion has softened slightly. Stir frequently.
Add the mushrooms and cook for about 4 minutes. Stir frequently.
Add the vegetable stock, salt, pepper, tarragon, thyme, oregano and sage.
Reduce the heat to medium-low and cook for 30 minutes. Stir occasionally. If the liquid reduces below about 1/2 cup, add water 1/4 cup at a time.
While the sauce is simmering, line a 9 inch square Pyrex dish with foil.
Preheat the oven to 325°F.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Spread 1/3 of the vegetable sauce mixture over the top of the zucchini.
Add a layer of noodles and then place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Place half of the cheese slices on top of the zucchini.
Add a third layer of the lasagna noodles and top with the remaining vegetable mixture.
Place the remaining 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.
Cover the Pyrex dish with foil and bake for 60 minutes.
Remove the foil from the top of the lasagna and place the remaining sliced cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Serving size: 1/4th pan
|Calories 410||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||12%|
|Saturated Fat 5g||22%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 61g||22%|
|Dietary Fiber 61g||22%|
|Vitamin K 21mcg|