Eden's Vegetarian Lasagna With Red Sauce
By: Eden
Published: Sunday, January 30, 2011 - 12:19pm

Ingredients




Sauce:
3 large red peppers roasted
1 medium onion, diced
4 cloves garlic minced
2 tablespoons basil, dried or freash
1 28 oz can fire roasted crushed tomatoes
Lasagna:
4 cups grated mozzarella
1 pound low fat ricotta cheese
4 oz parmigano regiano grated
1 inch small zucchini sliced ¼ thick
2 cups roasted broccoli
2 handfuls raw spinach
1 8 oz box oven ready lasagna noodles

Preparation

1 To roast veggies: 2 Preheat oven to 425 3 Slice peppers into 1" wide strips 4 Break brocolli into 1" clumps 5 Place on baking sheet, toss with olive oil, sprinkle with salt & pepper to taste 6 Roast about 25 mins. Let peppers get a little black. Brocolli cooks faster. 7 To make sauce: 8 Puree red peppers in blender or food processor once roasted 9 Saute onion in olive oil 5 mins 10 Add garlic & basil, saute 1 min 11 Add red pepper puree & crushed tomatoes, simmer to thicken for 10 mins. 12 Assembly: 13 In 13x 9 x 2 glass dish place: 14 Thin layer of sauce 15 Single layer of noodles 16 Ricotta cheese topped with zucchini & spinach 17 Thin layer sauce 18 Single layer of noodles 19 Half of mozzarella, broccoli on top 20 Thin layer of sauce 21 Single layer of noodles 22 Rest of mozzarella & parmigano regiano 23 Thin layer of sauce 24 Oil the back of a sheet of foil & cover your masterpiece 25 Bake at 350 degrees for 45 mins, uncover & brown top as desired