Photo Courtesy: Srivatsan (my husband)
My husband and I came up with this mixed veggie lasagna recipe. We just love it!
2 cups mixed veggies chopped (onions, bell peppers/ capsicum, spinach, zucchini)
6 lasagna pasta noodles
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
1 cup Italian cheese mix (or just use mozzarella)
2 cups Pasta sauce (Tomato-Basil Pasta sauce works well)
1/4 tsp dried Italian seasoning (blend of basil, oregano, thyme, rosemary, sage, parsley)
1/4 tsp pepper
1/2 tsp chilli flakes
garlic powder 1/4 tsp (you can even use fresh garlic, however the powder has a subtle flavour)
salt to taste
olive oil -3 tsp
In a big pot bring water to a boil. Add some salt and then add the lasagna noodles. Allow it to cook till soft. (you can even buy the pre-cooked lasagna and skip this step)
Add some oil in pan. Add the veggies and cook till soft. Stir in the Italian seasoning, garlic powder, chilli flakes, salt, pepper. Transfer cooked veggies to a bowl and mix with ricotta cheese to make the veggie mixture.
Take a baking dish. Add some pasta sauce in the bottom. By doing this step, you prevent the pasta from sticking to the dish.
Place the lasagna noodles side by side to make one layer. Top this layer with the veggie mix. Add a thin layer of cheese blend. Next, add a layer of pasta sauce.
Repeat layers and finally make the top most layer with lasagna noodles. Add grated Parmesan on top and drizzle some olive oil on top of it
Dress with some chilli flakes and pasta sauce.
Toss it into a pre heated oven at 350F. Cook till the top layer of cheese gets golden (may be about 20 min but depends on the size of the dish)
Serve with garlic bread.
For the Pasta Sauce:
You can actually use any store bought pasta sauce or marinara. However, after a lot of research, we have started buying 'Private Selection' Tomato Basil Pasta Sauce-Organic variety. It is available in Kroger. We love this sauce. Maybe you should give it a try. Make sure that you buy the organic variety of the same brand.
Otherwise, you can make your own sauce
Bring 8-10 whole fresh round tomatoes to a boil. Peel off the skin when they crack. Roughly chop the soft tomatoes. Transfer to a pan and bring to boil .
Stir in 1/4 cup fresh chopped basil, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 cup chopped fresh parsley, 1/4 tsp pepper, 1 tsp sugar, salt to taste. Allow it to boil and thicken till sauce is formed.
If you wish to use dried spices, just use 1 tsp basil and 1/2 tsp parsley
You can refrigerate this sauce for a week.
For Spinach Lasagna, just mix sauteed spinach and fresh ricotta cheese for the veggie mix. Follow the same recipe as above.