Vegetarian Lasagna

Vegetarian Lasagna

If you’re not eating leftovers then give my delicious vegetarian lasagna a try.  Make a big batch and eat it through the weekend while continuing to enjoy spending time friends and family. 

INGREDIENTS

1 Pound Lasagna Noodles

8 Tablespoons Olive Oil

2 Cups Marinara Sauce

1 Shallot

1 Large Bunch Fresh Basil

1 Garlic Clove

7 Ounces Ricotta Cheese

1 Medium Zucchini

1/4 Cup Butter

1/2 Cup Grated Parmesan

1 Cup Mushrooms

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat oven to 350 degrees.  Clean and blanch mushrooms in boiling water.  Drain and coarsely chop mushrooms.  Cut zucchini into strips. Chop Shallot and crush garlic.  Wash and dry basil.  In a medium-size sauté pan add 4 tablespoons olive oil and turn heat to a medium-high.  Add garlic, mushrooms, kosher salt and pepper.  Sauté for 3 minutes.  Remove from heat. In a separate medium-size sauté pan add the rest of the olive oil.  Add the shallots and sauté and zucchini.  Sauté for 3 minutes.  Remove from heat.  In a large-size bowl combine ricotta cheese, mushroom mixture, zucchini mixture and grated Parmesan.  Set aside.  In a large pot bring salted water to a boil and add lasagna noodles a few at a time.  Make sure not to overcook noodles.  Remove noodles from heat and drain.  Grease an ovenproof baking dish with olive oil.  Place a layer of noodles in it, spread some ricotta mixture over it, spread with a layer of marinara sauce, and cover with a layer of fresh basil leaves, and then cover with a layer of noodles.  Keep repeating this process until you finish the ingredients.  Finish with a layer of pasta.  Brush with melted butter.  Place in oven and cook for 25 minutes.  Remove from oven and serve warm.  Serves 4