Vegetarian Lasagna | Remedies and Recipes

Ingredients

• Tomato Vegetable Sauce (makes scant 7 cups)
• 2 Tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp Italian seasoning
• 1 Tbsp dried oregano
• 1 small zucchini (5 oz), cut into small dice (1 c)
• 1 small red bell pepper (3 oz), cored, seeded, and cut into small dice (1 cup/250 ml)
• 1 very small eggplant (6 oz), cut into a small dice (2 c)
• 8 oz cremini or button mushrooms, rinsed, stems trimmed, and thinly sliced (3 cups/750 ml)
• A sprinkle of salt and freshly ground pepper
• One 24 oz high-quality jarred pasta sauce
• One 15 oz can tomato sauce
• ¼ c chopped fresh basil, to taste
• One 9 oz box no-boil or oven-ready lasagna noodles, such as Barilla
• 3 c (or 12 oz) shredded part-skim low-moisture mozzarella cheese