Meatless Lasagna (vegetarian)

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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)
• 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)
• 4 cups ricotta cheese
• 1/4 cup heavy whipping cream
• 2 large eggs, beaten
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh ground black pepper (or to taste)

Recipe

• 1 grease a 13 x 9-inch baking pan.
• 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 add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
• 4 add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
• 5 add in tomato paste; stir for 1 minute.
• 6 add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
• 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 in a bowl combine all filling ingredients until well blended.
• 9 to assemble.
• 10 remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
• 11 spread one-third of the sauce into bottom of the baking dish.
• 12 place 3 cooked noodles over the sauce.
• 13 place half of the cheese mixture over the noodles.
• 14 repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
• 15 top with remaining one-third sauce then 3 noodles.
• 16 spread the reserved 2 cups of sauce over the top (covering the noodles).
• 17 sprinkle 1/3 cup grated parmesan cheese over the top of the sauce.
• 18 cover and bake at 350 degrees f (bottom rack) for 45 minutes.
• 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 allow to rest for 15 minutes or more before slicing.