Vegetarian Lasagna

This is the recipe for the Vegetarian Lasagna I brought to the potluck at Gwen's during the workshop weekend. Enjoy!

Dawn's Vegetarian Lasagna

1 box whole wheat lasagna noodles
6 cups marinara sauce (see recipe below, or use store bought)
1 500ml container low fat ricotta cheese
1 egg
2 cups shredded cheese (such as mozzarella, asiago, parmegean, romano)
1/2 cup chopped fresh basil
2 eggplants, cut into circular slices ¼–1/8-inch thick
4-6 zucchini, cut lengthwise into slices 1/4–1/8-inch thick
3-4 portobello mushrooms, thinly sliced
1-2 red onions, thinly sliced

Homemade Marinara Sauce

4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
Two 28-oz. cans of diced tomatoes
1/3 cup chopped fresh basil

Directions

To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

Sauté or oven-roast the vegetables until they are cooked through. Set aside.

Mix together the ricotta cheese and egg.

Preheat the oven to 350°. In the bottom of a 15" x 11" pan, place about 1/2 cup of marinara sauce. Add a layer of dry (uncooked) noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the ricotta cheese, and about 1/3 of the shredded cheese. Sprinkle chopped basil over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a layer of shredded cheese.

Cover the pan tightly with aluminum foil. Bake for 45-50 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned. Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs