Vegetable Lasagne with Tomato Sauce

Name: Vegetable Lasagne with Tomato Sauce
Total time: 155 min
Ingredients: 2 tablespoons olive oil; 2 medium cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 2 tablespoons chopped fresh basil or parsley leaves; Salt; ground black pepper; 15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch); 3 cups vegetables, cooked and seasoned (see below); 1 pound mozzarella cheese, shredded (about 4 cups); 1 1/3 ounces grated Parmesan cheese (2/3 cup); Vegetable cooking spray for foil; asparagus spears - trim tough ends, slice in half lengthwise, and cut into 1/2-inch pieces; blanch until crisp-tender, drain well, and sauté until tender, about 3 minutes; broccoli or cauliflower - cut into florets, blanch until crisp-tender, drain, 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 until tender, about 15 minutes, or roast until tender, about 30 minutes at 400 degrees; mushrooms - trim and slice or dice; sauté until golden, about 5 -7 minutes, or roast until tender, about 20 minutes at 400 degrees; onions - peel and cut into thin slices; sauté until soft and golden, 5 -7 minutes, or roast until soft and golden, about 20 minutes at 400 degrees; spinach or Swiss chard - wash, stem and chop; sauté until wilted, about 5 minutes; zucchini - cut into 1/2-inch dice; sauté until tender, about 7 minutes, or roast until tender, about 35 minutes at 400 degrees; minced garlic (optional); minced fresh herbs (optional); red pepper flakes (optional)

www.americastestkitchen.com

Precooking the vegetables drives off moisture and boosts flavor. No-boil noodles, which simplify preparation, soften properly when used with plenty of sauce.

Keywords

Main Courses
Italian
Europe
Vegetables
Cheese
Eggs & Dairy
Fruits & Vegetables
Grains
Rice & Beans

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Ingredients

2 tablespoons olive oil
2 medium cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
Salt
ground black pepper
15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch)
3 cups vegetables, cooked and seasoned (see below)
1 pound mozzarella cheese, shredded (about 4 cups)
1 1/3 ounces grated Parmesan cheese (2/3 cup)
Vegetable cooking spray for foil
asparagus spears - trim tough ends, slice in half lengthwise, and cut into 1/2-inch pieces; blanch until crisp-tender, drain well, and sauté until tender, about 3 minutes
broccoli or cauliflower - cut into florets, blanch until crisp-tender, drain, 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 until tender, about 15 minutes, or roast until tender, about 30 minutes at 400 degrees
mushrooms - trim and slice or dice; sauté until golden, about 5 -7 minutes, or roast until tender, about 20 minutes at 400 degrees
onions - peel and cut into thin slices; sauté until soft and golden, 5 -7 minutes, or roast until soft and golden, about 20 minutes at 400 degrees
spinach or Swiss chard - wash, stem and chop; sauté until wilted, about 5 minutes
zucchini - cut into 1/2-inch dice; sauté until tender, about 7 minutes, or roast until tender, about 35 minutes at 400 degrees
minced garlic (optional)
minced fresh herbs (optional)
red pepper flakes (optional)