I have been making this Baked Vegetable Lasagna dish for several years and decided to add it to my blog because several people have asked me for the recipe. The first time I made this recipe; I liked it but did not love it. I felt the dish needed to taste better, so I added my Caribbean taste to it.
This lasagna is not a Caribbean dish. It is an Italian dish. The recipe is from an Italian Cookbook I have named “Italian – the essence of Mediterranean cuisine” by Carla Capalbo.
Before continuing, I have to say that the original recipe calls for egg pasta freshly made, onion, fresh or canned tomatoes, salt and ground black pepper, cultivated or wild mushrooms, butter, garlic, lemon, béchamel sauce, grated parmesan cheese and cheddar cheese.
I never made the lasagna with the egg pasta because I thought it was time-consuming. I never used can tomatoes because I thought it would not taste right and it might be too watery. And, I stop adding cheddar cheese because I thought it made the lasagna a little bit salty. As far as the other ingredients I did use them and added more.
I find this recipe to be a great side dish to eat with baked chicken. It complements a baked chicken dish well because you have your carbohydrates and your vegetables in one plate. And better yet, both dishes can go in the oven at the same time. No extra work and no fuss.
The recipe below will list the instructions but with some alterations for the added ingredients. I have used regular lasagna noodles and No-Baked noodles. I find the No-Baked noodles to hold the mixture better. I also use Grapevine Tomatoes, not because I like them but because they are juicier and tastier in my opinion than other types of tomatoes. I hope you enjoy my alterations or twist on this recipe.
Don’t forget to check out my recipe for Béchamel Sauce.
- 6 pieces no boil lasagna noodles
- 1 ½ tablespoons olive oil
- 2 cloves garlic finely chopped
- 1 medium onion finely chopped
- 2 cups grapevine tomatoes
- 1 tablespoon parsley finely chopped
- ½ teaspoon oregano
- ½ teaspoon thyme leaves only
- 1 tablespoon butter
- 2 cups portobella mushrooms combination of wild/cultivated mushroom are good also
- 1 teaspoon lemon juice fresh lemon
- 1 tablespoon herbes de provence
- salt to taste
- 4 ½ cups bechamel sauce
- 16 oz mozzarella cheese
- 2 cups parmesan cheese grated
- pepper to taste
- 1 dash crushed red pepper - optional
- Preheat the oven to 350ºF
- In a non-stick frying pan, heat oil, add garlic and onions and let cook for about 2 minutes turning occasionally. Do not let the garlic burn. Add chopped tomatoes, parsley, oregano, thyme, crushed red pepper, salt and pepper to taste. Let mixture cook for about 6 to 8 minutes stirring occasionally. Set aside.
- In another non-stick frying pan, add 1 tablespoon of butter and 1/2 tablespoon of oil and add mushrooms. Let mushrooms cook for about 2 - 3 minutes stirring often until they start turning darker in color. Add lemon juice, herbes de provence, salt and pepper to taste. Let mixture cook for about 3 - 4 minutes until the liquid has started to evaporate. Remove from heat and set aside.
- Grease lasagna pan and set aside. Cut the mozzarella cheese in small cubes and set aside. Grate the parmesan cheese and set aside. Prepare bechamel sauce.
- To assemble, have all the elements at hand: baking dish, fillings, pasta, cheeses and butter. Add enough béchamel sauce to cover bottom of dish. Add 3 noodles, mushrooms mixture, half of the mozzarella cheese and 1/2 cup of parmesan cheese, béchamel sauce to cover mixture. Add another layer of noodles, tomato mixture, the remaining mozzarella cheese and 1/2 cup parmesan cheese and cover with béchamel sauce. Cover with the remaining noodles, béchamel sauce and parmesan cheese. Dot with butter and bake covered for 40 minutes. Uncover and cook for another 15 minutes until top is golden brown. Remove from oven and allow to stand for 5 minutes before serving.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.