Vegetarian Lasagna

(11 votes)

1/2 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
1/4 pound mushrooms, sliced
1 16 ounce can italian-style tomatoes, undrained
1 8 ounce can tomato sauce
1/2 cup dry red wine
1 medium carrot, shredded
1/4 cup chopped parsley
2 teaspoons oregano leaves
1 teaspoon dry basil
1 teaspoon salt
1/4 teaspoon pepper
12 lasagna noodles
boiling salted water
butter or margarine
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1-1/2 cups grated parmesan cheese

Heat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes. Add tomatoes {break up with a spoon} and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for about 30 minutes. Uncover and continue cooking until sauce thickens {you should have about 5 cups of sauce}; set aside.

Meanwhile, cook lasagne in boiling salted water according to package directions. Drain, rinse with cold water, and drain again. Spread about 1/4 of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the mozzarella cheese evenly over the ricotta cheese, then sprinkle with 1/4 of the Parmesan cheese. Repeat this layering two more times; spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until bubbly and heated through. Cut into squares to serve.


This is a fantastic recipe. Beautiful presentation and our guests didn't even know it was vegetarian. Well worth the effort. One word of caution, make sure not to over-cook the eggplant.
Anonymous, Location not stated.

Fantastic recipe,lovely subtlety of each flavour
jack, kingston, UK

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