World Famous Recipes

Vegetarian and low calorie Lasagna

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons

1 medium onion, finely chopped

4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves

garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

24 ounces canned crushed tomatoes

1/4 teaspoon salt

1/2 teaspoon dried thyme

2 medium zucchini, cut lengthwise into 1/4-inch thick slices

1 eggplant, cut into bite-sized pieces

1 medium yellow squash, cut into bite-sized pieces

1 cup button mushrooms, sliced 1/4-inch thick

2 portobello mushroom, sliced 1/4-inch thick

1/2 cup low-fat ricotta cheese

1 cup reduced-fat shredded mozzarella cheese

1/2 cup grated Parmesan

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick

saucepan

over medium heat. Add chopped onion and saute until soft and

translucent, about

5 minutes. Add 4 cloves crushed garlic and saute until fragrant,

about 1

minute. Add dried oregano, basil, and parsley and stir. Add crushed

tomatoes and

salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1

teaspoon minced

garlic, and dried thyme. Place zucchini on a sheet pan and brush

with olive

oil mixture. Bake until soft, about 5 minutes. Remove from the oven

and set

aside. Marinate the eggplant and yellow squash in the remaining

olive oil mixture

for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium

heat. Add 2

cloves minced garlic and saute until fragrant. Add sliced button

mushrooms and

saute until tender. Set aside. Meanwhile, place marinated vegetables

in a

roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices.

Add half

of the eggplant and squash mixture. Top with half of the tomato

sauce and then

spread the ricotta cheese over. Arrange portobello slices over top

and then

sprinkle with half of the mozzarella. Top with the sauteed mushroom

mixture.

Top with remaining eggplant and squash mixture. Spread remaining

tomato sauce

over top. Sprinkle with remaining mozzarella and all of the

Parmesan. Bake until

the cheese is melted and brown, about 40 minutes. Let stand for 5

minutes

before cutting into and serving.

 Print This Post