Vegetable Lasagna

We are big fans of "America's Test Kitchen" and "Cook's Country," both of which you should check out on local public television. And we recently had an opportunity to buy one their cookbooks at reduced price.

And, as most other home cooks would do, we wanted to make something from it. So we choose Vegetable Lasagna.

We started by processing diced tomatoes in a food processor until they were almost smooth and then threw them into a pot with sauteed onions and salt in olive oil. Before the processed diced tomatoes, we also added garlic, tomato paste and pepper flakes. After the garlic becomes fragrant, we added another can of diced tomatoes with the processed diced tomatoes, chicken broth, bay leaves, basil and black pepper. That sauce simmered for 45 minutes.


For the filling, we sauteed the mushrooms in oil and salt and let them release their liquid and it evaporates. Set aside those mushrooms.


Then simply repeat the mushroom step in the same pan, but using zucchini instead.


Then, in a separate bowl, we combined the ricotta, mozzarella, Parmesan, basil, egg, pepper and salt.

Lay some sauce in the bottom of a 9-by13-inch dish and lay 3 no-bake lasagna noodles on top. Place the ricotta filling on and then add more sauce and the mushrooms. Then more sauce and more noodles, repeating the process for a separate layer of zucchini and broccoli.



We screwed up a bit in forgetting the ricotta mixture for the mushroom layer, so our lasagna had a bit more difficulty staying together on the plate. However, the flavors were great and it was a hearty meatless dish.