Meatless Lasagna (Vegetarian)

Ingredients

• 9 lasagna noodles, cooked (I suggest to cook a few more in case of breakage)
• 1/3 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese (or more if desired)

TOMATO SAUCE

• 3-4 tablespoons olive oil
• 1 small onion, chopped
• 5-6 large garlic cloves, finely chopped (do not mince)
• 1 teaspoon dried basil (rubbed between fingers to release the flavors)
• 1 1/2 teaspoons dried oregano (rubbed between fingers to release flavors)
• 1/2 teaspoon crushed red pepper flakes (adjust to heat level) (optional)
• 2 cups zucchini, finely diced
• 1/2 lb fresh sliced mushrooms
• 1 small carrot, peeled and finely diced
• 1 red bell pepper, seeded and chopped
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes, undrained
• 1 1/2 teaspoons seasoning salt (or to taste)
• 1/2-1 teaspoon fresh ground black pepper (or to taste)

CHEESE FILLING

• 1 (15 ounce) container ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1. 1

   Grease a 13 x 9-inch baking pan.

2. 2

   For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.

3. 3

   Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.

4. 4

   Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.

5. 5

   Add in tomato paste; stir for 1 minute.

6. 6

   Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.

7. 7

   Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).

8. 8

   In a bowl combine all filling ingredients until well blended.

9. 9

   TO ASSEMBLE.

10. 10

    Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).

11. 11

    Spread one-third of the sauce into bottom of the baking dish.

12. 12

    Place 3 cooked noodles over the sauce.

13. 13

    Place HALF of the cheese mixture over the noodles.

14. 14

    Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.

15. 15

    Top with remaining one-third sauce then 3 noodles.

16. 16

    Spread the reserved 2 cups of sauce over the top (covering the noodles).

17. 17

    Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.

18. 18

    Cover and bake at 350 degrees F (bottom rack) for 45 minutes.

19. 19

    Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.

20. 20

    Allow to rest for 15 minutes or more before slicing.