Master Recipe for Vegetable Lasagna with Tomato Sauce

posted by Sue Freeman 6-30-98

Master Recipe for Vegetable Lasagna with Tomato Sauce
Serves 6 to 8

Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, 3 1/2 cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come 12-16 in a box, we suggest buying two boxes to ensure that you'll have the 15 required for this lasagne.

2 tablespoons olive oil
2 medium garlic cloves, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
Salt and ground black pepper
15 dried 7-by-3 1/2-inch, no-boil lasagne noodles
3 cups cooked and seasoned vegetables
1 pound mozzarella cheese, shredded (about 4 cups)
5 ounces Parmesan cheese, grated (about 2/3 cup)
Cooking spray for foil


Heat oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley, salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce.


Roasted Eggplanr and Zucchini Lasagna:
Adjust oven racks to upper- and lower-middle positions, and heat oven to 400 degrees.

Toss 1 pound, each zucchini (about 2 medium) and eggplant (about 2 small), cut into 1/2-inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves,and salt and pepper to taste. Spread out vegetables on two greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside. Follow Master Recipe for Vegetable Lasagne with Tomato Sauce.


Spinach and Mushroom Lasagna:
Cremini mushrooms are particularly good in this dish, but any fresh mushroom is fine.

Heat 2 tablespoons olive oil over medium heat in soup kettle. Add 1 minced medium onion; sauté until translucent, about 5 minutes. Add 1 pound mushrooms,trimmed and sliced; sauté until golden, about 8 minutes. Season with salt and pepper to taste. Remove mushrooms; set aside.

In same pan, heat 1 tablespoon olive oil over medium heat; add 10 ounces (12 cups) washed, stemmed, and chopped spinach leaves. Cook, stirring often, until wilted, about 5 minutes. Season with salt and pepper to taste. Set vegetables aside. Follow Master Recipe for Vegetable Lasagne with Tomato Sauce.


Vegetable Preparation and Cooking Method:
Asparagus: Trim tough ends, slice in half lengthwise, and cut into 1/2-inch pieces; blanch until crisp-tender, about 1 minute, drain well, and sauté until tender, about 3 minutes.

Broccoli/ Cauliflower: Cut into florets; blanch until crisp-tender, about 2 minutes, drain well, chop into 1/4-inch pieces, and sauté until tender, about 4 minutes.

Eggplant: Cut into 1/2-inch dice; roast until tender, about 35 minutes at 400 degrees.

Fennel: Cut bulb into very thin strips; sauté or roast until tender, about 15 minutes for sautéing or 30 minutes at 400 degrees for roasting.

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