Ingredients
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1 (16-ounce) package dry Lasagna Noodles
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2 tablespoons Unsalted Butter
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1 tablespoon Olive Oil
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1 medium Yellow Onion
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1 large orange Bell Peppers
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1 medium Zucchini
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3 cloves Garlic
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1½ teaspoons Garlic Powder
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1½ teaspoons Italian Seasoning
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1½ teaspoons Cumin
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¼ cup Shallots
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2 (17.6-ounce) cartons crushed Tomatoes
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1 tablespoon Tomato Paste
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1 tablespoon Brown Sugar
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8 ounces Ricotta Cheese
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1 large Egg
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24 ounces Mozzarella Cheese
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8 ounces Parmesan Cheese
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fresh Parsley
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Salt
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Black Pepper
Directions
This is a massive vegetarian lasagna that will convert even the biggest meat-lovers in your life, or perhaps your favorite aunt, though we recommend making it one at a time and not in batches of a dozen. The gooey cheese in the pan might require a little extra scrubbing during clean-up a little bonus fun for all you clean freaks out there.
Steps
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1
Done
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To Prepare the LasagnaCook the lasagna noodles according to package instructions. Lay the cooked noodles on kitchen towels to dry. |
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2
Done
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In a medium skillet set over medium heat, melt 1 tablespoon of butter and drizzle in the olive oil. Add the diced onion and cook until slightly translucent, about 2 to 3 minutes. Add the bell pepper and cook for an additional 3 to 4 minutes, or until slightly tender. Add the zucchini and cook for another 3 to 4 minutes. |
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3
Done
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Reduce the heat to medium-low, add half of the garlic, and stir. Add the garlic powder, Italian seasoning, cumin, and salt and pepper. Remove from the heat and set aside. |
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4
Done
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In a small saucepan set over medium heat, melt the remaining tablespoon of butter. Add the shallots and cook until just beginning to turn translucent, 2 to 3 minutes. Add the remaining garlic and stir, being mindful not to burn it (reduce the heat to low if necessary). Pour in the crushed tomatoes, and add the tomato paste and brown sugar. Stir to incorporate, then let simmer for 10 minutes. Remove from the heat. |
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5
Done
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In a small bowl, stir the ricotta cheese and the egg to combine. Season with salt and pepper to taste. |
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6
Done
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To Complete the LasagnaPreheat the oven to 400°F. |
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7
Done
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Spoon about ¼ cup of the tomato sauce over the bottom of a 9 × 13-inch baking dish. |
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8
Done
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Lay 3 or 4 lasagna noodles on the bottom of the baking dish. Spoon one-quarter of the ricotta mixture on top of the noodles, then spoon one-quarter of the vegetable mixture on top of that. Spoon about ¼ cup of the tomato sauce on top of this layer, then sprinkle some of the mozzarella and Parmesan. Repeat this step until you’ve layered the baking dish to the brim. |
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9
Done
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Cover with aluminum foil and bake for 20 minutes. |
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10
Done
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Remove from the oven, discard the aluminum foil, and continue to bake uncovered for an additional 25 minutes, or until the lasagna is bubbly and the cheese has browned a bit on top. |
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11
Done
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Let cool for 30 minutes before cutting into the lasagna and serving it. |
