Baked Vegetable Lasagna, another comfort food that requires love and a wonderful salad to enjoy it with.
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
6piecesno boil lasagna noodles
1 ½tablespoonsolive oil
1medium onionfinely chopped
2cupsportobella mushroomscombination of wild/cultivated mushroom are good also
1teaspoonlemon juicefresh lemon
1tablespoonherbes de provence
4 ½cupsbechamel sauce
1dash 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.
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