SafePlates

Ingredients

• 9 lasagna noodles (about 9 oz or 255 g)
• 2 cups shredded mozzarella cheese (8 oz or 227 g)
• 1 cup grated vegetarian Parmesan cheese (3.5 oz or 100 g)
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced (about 1 lb or 450 g)
• 24 oz (680 g) jar of marinara sauce
• 1 teaspoon salt (5 g), plus extra for seasoning vegetables
• 1/2 teaspoon black pepper (2.5 g), plus extra for seasoning vegetables
• 2 teaspoons dried basil (2 g)
• 2 teaspoons dried oregano (2 g)
• Optional: 1/2 teaspoon crushed red pepper (2.5 g)
• Optional: 1 teaspoon sugar (4 g)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper. Set aside.
4. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until onions are translucent. Add bell pepper, zucchini, and eggplant. Season with a little salt and pepper, and cook until vegetables are tender, about 7-10 minutes.
5. Stir in the marinara sauce, basil, oregano, and optional sugar and crushed red pepper. Simmer the vegetable sauce for about 10 minutes.
6. In a 9x13 inch baking dish, spread a thin layer of the vegetable sauce. Layer three lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Sprinkle a third of the mozzarella over the ricotta.
7. Repeat the layering process with more sauce, noodles, the remaining ricotta mixture, and another third of the mozzarella. Top with the remaining noodles, the rest of the sauce, and the remaining mozzarella and Parmesan cheeses mixed together.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden. Check during the final minutes to prevent over-browning.
9. Let the lasagna cool for 10 minutes before slicing and serving.