Lesley
10-11-2007, 12:27 PM
I made this using several different recipes and twists of my own. It's vegetarian but not Vegan.
If you notice anything missing as you read through this please let me know, I just typed it up based on what I did in the kitchen an hour ago.
4 Yellow Peppers - seeded and halved
3 smallish zucchinis - cut in half and sliced in long strips, not too thin
16 oz sliced mushrooms
1 large head of garlic - loose peel removed, bottom bit sliced off
1 bag or 2 cups coarsely grated carrots
1 large Spanish or videla onion - peeled and coarsely chopped
1 package Oliverai pasta sheets
2 bottles or 5 1/2 cups thick homemade pasta sauce. Choose the sauce based upon your personal likes. I think a spicy red pepper sauce would work really well.
2 x 240 gram packages Sargento low fat shredded mozzarella cheese (I used the new one with basil and sundried tomatoes) Or about 500 grams of the mozzarella cheese of your choice.
1 package sliced provolone cheese (12 thin slices)
1 cup reduced fat cottage cheese
1 cup reduced fat ricotta cheese
1 egg
Preheat oven to 450F
Lightly toss (or spray) peppers with olive oil. Place on a cookie sheet (or oven proof pan with sides) leaving space between the peppers. Place the garlic head, cut side down on the sheet as well. Roast in the 450 oven until peppers are browned and soft (but not mushy) and garlic clove is soft to the touch. The peppers may need to come out before the garlic. Once the peppers are done let them cool and cut them into squares. Not too small, you want to see them in the lasagna.
While the peppers are roasting prepare the rest of the veg. You can roast them as well if you like, I did them in a large saute pan with olive oil.
Preheat the saute pan to about medium. Spray lightly with olive oil. Spread the zucchini evenly across the bottom of the pan, cook until browned on both sides, one layer at a time. Set aside. Cook the mushrooms, onions and carrots separately in the saute pan (unless you want to dirty five pans) and set aside.
Combine the ricotta and cottage cheese with the one egg, mix well. Once the garlic is roasted squeeze it out of the skin and mix it into the ricotta blend as well.
Now we're ready to assemble.
I used a deep 9x13 pan and lined it with parchment to make it a bit deeper.
Pour 1/2 cup of sauce on the bottom of the pan, spread it around.
Top the sauce with 2 of the pasta sheets. Trim them if they're too big, you don't want them to overlap or go up the sides.
Using your fingers (wash them first) spread the zuccini strips over the pasta sheet, one layer deep only. Top with one bag of grated mozerella cheese. Cover that with one cup of sauce, spread around evenly. You don't want to drown it, just give it an even coating.
Add two more pasta sheets. Cover them with the mushrooms. Add the ricotta/cottage cheese/garlic mixture. Spread evenly. Add another cup of tomato sauce and even it out.
Add two more pasta sheets. Add the onions and yellow peppers. Add half a bag of mozerella cheese, spread it around and cover with a cup of tomato sauce.
Add two more pasta sheets. Cover with the carrots, then the remainder of the mozerella and another cup of sauce.
Add two more pasta sheets. Cover with a cup of sauce and then layer the provolone cheese on top of that.
Bake at 350F until bubbly and done. I would say at least an hour. It depends on how thick your lasagna is.
If you notice anything missing as you read through this please let me know, I just typed it up based on what I did in the kitchen an hour ago.
4 Yellow Peppers - seeded and halved
3 smallish zucchinis - cut in half and sliced in long strips, not too thin
16 oz sliced mushrooms
1 large head of garlic - loose peel removed, bottom bit sliced off
1 bag or 2 cups coarsely grated carrots
1 large Spanish or videla onion - peeled and coarsely chopped
1 package Oliverai pasta sheets
2 bottles or 5 1/2 cups thick homemade pasta sauce. Choose the sauce based upon your personal likes. I think a spicy red pepper sauce would work really well.
2 x 240 gram packages Sargento low fat shredded mozzarella cheese (I used the new one with basil and sundried tomatoes) Or about 500 grams of the mozzarella cheese of your choice.
1 package sliced provolone cheese (12 thin slices)
1 cup reduced fat cottage cheese
1 cup reduced fat ricotta cheese
1 egg
Preheat oven to 450F
Lightly toss (or spray) peppers with olive oil. Place on a cookie sheet (or oven proof pan with sides) leaving space between the peppers. Place the garlic head, cut side down on the sheet as well. Roast in the 450 oven until peppers are browned and soft (but not mushy) and garlic clove is soft to the touch. The peppers may need to come out before the garlic. Once the peppers are done let them cool and cut them into squares. Not too small, you want to see them in the lasagna.
While the peppers are roasting prepare the rest of the veg. You can roast them as well if you like, I did them in a large saute pan with olive oil.
Preheat the saute pan to about medium. Spray lightly with olive oil. Spread the zucchini evenly across the bottom of the pan, cook until browned on both sides, one layer at a time. Set aside. Cook the mushrooms, onions and carrots separately in the saute pan (unless you want to dirty five pans) and set aside.
Combine the ricotta and cottage cheese with the one egg, mix well. Once the garlic is roasted squeeze it out of the skin and mix it into the ricotta blend as well.
Now we're ready to assemble.
I used a deep 9x13 pan and lined it with parchment to make it a bit deeper.
Pour 1/2 cup of sauce on the bottom of the pan, spread it around.
Top the sauce with 2 of the pasta sheets. Trim them if they're too big, you don't want them to overlap or go up the sides.
Using your fingers (wash them first) spread the zuccini strips over the pasta sheet, one layer deep only. Top with one bag of grated mozerella cheese. Cover that with one cup of sauce, spread around evenly. You don't want to drown it, just give it an even coating.
Add two more pasta sheets. Cover them with the mushrooms. Add the ricotta/cottage cheese/garlic mixture. Spread evenly. Add another cup of tomato sauce and even it out.
Add two more pasta sheets. Add the onions and yellow peppers. Add half a bag of mozerella cheese, spread it around and cover with a cup of tomato sauce.
Add two more pasta sheets. Cover with the carrots, then the remainder of the mozerella and another cup of sauce.
Add two more pasta sheets. Cover with a cup of sauce and then layer the provolone cheese on top of that.
Bake at 350F until bubbly and done. I would say at least an hour. It depends on how thick your lasagna is.