Easy Vegetarian Lasagna
 
 
Author:
Serves: 6 servings
Ingredients
  • 1 green bell pepper, chopped fine
  • 8 oz white button mushrooms, chopped fine
  • 1 cup finely chopped onion
  • 1 tbsp oil
  • 4 garlic cloves, chopped fine
  • salt to taste
  • 1-2 tsp red chili flakes (adjust according to taste)
  • 1.5 tsp basil powder
  • ¼ tsp black pepper
  • ½ tsp oregano powder
  • 1 bottle of CLASSICO RISERVA PUTTANESCA SAUCE (24 oz)
  • 1 box of lasagna sheets
  • shredded mozzarella cheese (8 oz)
  • 10 - 12 thin slices of smoked provolone cheese
  • 1 8 oz container of low fat ricotta cheese
Instructions
  1. Boil lasagna sheets as per instructions until al dente. Coat the cooked lasagna sheets with oil and place them individually on a plate so they don't stick.
  2. Now in a deep pot warm up the oil. To it add garlic. After sauteing it for a minute or so, add onions and bell peppers. Add a pinch of salt to them and stir. Cook for 5-7 minutes. Add mushrooms and stir. Cook everything for good 15-20 minutes until vegetables are soft.
  3. Now add the bottle of sauce along with red chili flakes, basil powder, black pepper and oregano powder. Simmer the sauce for few minutes. Add 4-5 tbsp of ricotta cheese and stir. Taste and adjust the seasoning.
  4. Preheat oven to 425 F.
  5. Take * " dish and spread few tbsps of sauce. Lay 3 - 4 lasagna sheets as shown in the pictures above. Spread another layer of sauce all over the pasta sheets. Then drop few tsps of ricotta sheets all over the pasta sheets. Then spread shredded mozzarella cheese and lay smoked provolone cheese sheets all over. Repeat the layers until packed all the way through.
  6. Bake for 25 minutes at 425F oven. Turn oven settings to broiler mode and broil for 2-4 minutes.
  7. Enjoy with garlic bread and salad.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/easy-vegetarian-lasagna-giveaway/