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Vegetarian Garden Vegetable Lasagna
From the Kitchen of fatherpat

Vegetarian & Vegan

Servings: Lots!
Preparation Time: Prepare ahead of time.

Recipe Ingredients
Shared by member Roger.

8 oz Mozzarella cheese - cubed
8 oz Provolone cheese - cubed
8 oz Fontina cheese - cubed

4 - 5 Medium potatoes - diced
1 Large onion - diced
1 Large green pepper - diced
2 - 3 Zucchini (depending upon size) - diced
1 Eggplant - diced
1 Large carrot - sliced
6 Medium tomatoes- seeded & roasted (see below)

3 - 4 Cloves of garlic - roasted (or 1/4 to 1/2 tsp. garlic powder - to taste)

1 Quart jar spaghetti sauce
1 2 pound box lasagna noodles
Cooking oil (olive oil preferred)
Salt & pepper to taste

Recipe Directions

Cut tomatoes in half.
Squeeze out juice and seeds.
Place on cookie sheet.
Coat entire head of garlic with olive oil.
Put on cookie sheet with tomatoes.
Roast in 350 degree oven approximately 30 - 40 minutes.
Tomatos should look wrinkled and possibly a bit charred.
Remove skins after roasting.

In large (12”) sauté pan, sauté potatoes in a little olive oil approximately 5 minutes.
Add onions and green pepper - sauté 5 minutes
Add zucchini, eggplant, diced roasted tomatoes (they should look slightly scorched and will fall apart), and “squish” out 3 to 4 cloves of roasted garli (cloves should be golden and very soft).
Cover and simmer about 15 minutes.
Uncover and simmer 5 more minutes.
Turn off heat and leave uncovered while preparing lasagna.

Boil noodles about 10 minutes.
Place a little sauce in bottom of lasagna dish.
Add layer of noodles (mine needs 4 noodles overlapped at bottom).
Add 1/3 of vege mixture.
Sprinkle with one of the cheeses.
Add another layer of noodles, vege mixture, cheese and some sauce.
Repeat for third layer.
Finish with sauce on top layer of noodles.

Bake covered at 350 degrees about 45 minutes to melt cheese and heat through.

I usually prepare this a day ahead and refrigerate it. I place the cold dish in a cold oven, turn it on at 350 degrees and let it go an hour.

This recipe makes a lot of lasagna. Be sure to share with someone.
Use premium cheeses for best taste.
Once you taste the difference roasted tomatoes and garlic makes, you’ll never cook Italian again without going through this extra step.

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