Vegetarian Lasagna with Mushrooms, Spinach and Roasted Red Peppers

Vegetarian Lasagna with Mushrooms, Spinach and Roasted Red Peppers

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Unlike the original lasagna recipe, which is prepared in Italy, vegetable lasagna, which I will present to you, is healthier and suitable for vegetarians and vegans. We all know how important it is to eat vegetables. This recipe contains some of the most vegetables rich on vitamins and minerals and they are very healthy for us. It’s not made with meat. Do not overlook the fact that it is prepared without crusts for lasagna. After all this, if you love delicious food, love your figure and do not want to gain weight, if you love vegetables or you are a vegetarian, no doubt this is your recipe.


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You Need:

Ingredients: Amount
1. Mushrooms 1 pound .
2. Spinach . 1 pound.
3. Zucchini. 4 medium size.
4. Red Bell Peppers . 4-5 large .
5. Eggplant . 2-3 large .
6. Graded Cheddar Cheese . 1 1/2 cup .
7. Graded Mozzarella Cheese . 1 1/2 cup .
8. Parmesan Cheese . 1 1/2 cup .
9. Olive Oil . 4 tbsp. .
10. Salt and Black Pepper. 1 tsp.

For The Marinara Sauce:

Seasonings: Amount
1. San Marzano Tomatoes . 2-28 oz. can.
2. Yellow Onion. 1.
3. Carrots . 1-2 .
4. Salt and Pepper . To taste.
5. Garlic . 3-4 cloves.
6. Celery . 1 stalk.
7. Olive Oil . 5 tbsp.
8. Tomato Paste . 2 tsp..
9. Oregano . 1 tsp.
10. Thyme . 1 tsp.
11. Sugar . 1 tsp.
12. Fresh Parsley . 1/2 cup.
13. Red Wine . 1/3 cup.

Instructions:

To make the Home made Marinara Sauce:
Start by making the marinara sauce.

In a Dutch Oven heat 5 tablespoons olive oil. Put the chopped onion, carrots, celery and sauté for a few minutes, add the minced cloves of garlic and leave to sauté for about a minute or two. Add the tomato paste and stir so doesnt burn, then add the red wine and deglaze. Let the wine cook on high temperature foe a 1 or until most of the alcohol evaporates.

Add the crushed tomatoes, and then add the seasoning and some of the fresh chopped parsley and basil. Leave to simmer for about 30 minutes over low heat or until the sauce is reduced in half and thickened.

Taste the sauce and adjust seasoning to your liking. After the sauce is done add a 1/2 cup of Parmesan cheese. Season with fresh chopped parsley and basil.

Let it cool down and blended in a blender if necessary on batches or with emergency blender.

Preparation of the Vegetables:
Each of the vegetables is prepared separately. Eggplant and zucchini are cut into strips in length. Salt with a pinch of salt and pepper and grill or Sauté them in a pan with 2 tbsp. olive oil for a few minutes on each side or until golden. Roasted the red peppers and peel the skin, cut it to long strips and put it a side. Sauté the mushrooms and spinach and put it a side as well. Now is time to assemble the lasagna.
In a deep pan on the bottom lay some of your already made marinara sauce, so the veggies don’t stick on the bottom of the pan. Then layer the veggies. I like to put first one layer of the eggplant and then I put on other ladle of the marinara and sprinkle cheese. Then layer the other vegies. repeat the process until all the vegie and cheese is gone. Finish the top layer with more of the marinara sauce. Bake in pre heat oven on 350 F for 15 minutes and then sprinkle the cheese on top and put it back in oven for 2- 3 minutes or until cheese is melted.

Serve: 4 Servings.

You can open a nice bottle of Rex Hill-2017 Chardonnay.
Cheers!

Equipment you may find useful:

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