I have tried just about every version of vegetarian lasagna on the planet, and this is the one that we keep coming back to time and time again, I keep tweaking and re-tweaking the recipe, but here is the latest, after a few failed attempts I have figured out how to not pre-cook the lasagne noodles and have it still come out good:
- 1/2 of a (16 ounce) package lasagna noodles
- 1 pound fresh mushrooms, sliced
- 1 medium chopped red bell pepper
- 1 medium chopped onion
- 1/2 large bulb fennel, chopped
- 1 small zucchinni, chopped
- 1 jalapeno, minced (or some spicy sauce)
- 3 cloves garlic, minced
- 1 teaspoon vegetable oil
- 1(26 ounce) jar pasta sauce, or 1 big can tomatotes
- 1 teaspoon dried basil
- 1 (15 ounce) container 2% cottage cheese
- 2 cups shredded mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- In a large frying pan, melt a little butter or oil. Fry mushrooms in oil in a single layer in the pan without moving them until they start to brown, then stir and cook until brown on all sides as much as possible. Set aside.
- In a large saucepan, cook and stir fennel, green peppers, onion, garlic, and zucchinni in oil. Stir in pasta sauce or canned tomatoes, cooked mushrooms, and basil; bring to a boil. Reduce heat, and simmer 15 minutes or until it tastes good. Taste for salt and pepper.
- Mix together cottage cheese, 1 cup mozzarella cheese, and eggs.
- Preheat oven to 375 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each, uncooked lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Make sure noodles are covered with sauce, if it doesn't cover add a little water to the sauce. Repeat layering, and top with remaining 1 cup mozzarella cheese.
- Cover pan tightly with aluminum foil. Bake for 40 minutes. Uncover lasagna, then bake for an additional 20 minutes or until brown on top. Let stand 15 minutes before serving.