Delicious Vegetarian Lasagna With Homemade Marinara Sauce
Channel: Rockin Robin Cooks
Date: 2019-12-03

Today I'm teaching you how to make a delicious vegetarian lasagna with homemade marinara sauce with tons of flavor. Try this easy meatless lasagna chock full of veggies.
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Vegetable Lasagna Recipe
Ingredients:
For Marinara Sauce
½ yellow onion, super fine dice
2 stalks celery, super fine dice, about ½ cup
2 carrots, small dice
2 to 3 cremini mushrooms, dirt wiped off, super fine dice
1 can 24 oz. Canned Marzano tomatoes from Italy, blended in blender
¼ cup red wine
6 cloves garlic, minced
Big bunch of organic basil, chopped
Slightly smaller bunch of organic Italian parsley, most of the stems removed
3 Tablespoons of fresh organic thyme, chopped fine
2 Tablespoons of fresh organic oregano, chopped fine
Salt

Layer Ingredients:
1 package of Jovial gluten free lasagna noodles or your choice, use no boil if you can
1 zucchini, organic, chopped into small chunks
1 red bell pepper, organic, cut into small pieces
1 cup of peeled and cubed sweet potato, organic
Cottage cheese or ricotta 
½ lb. mozzarella cheese, grated
Parmesan cheese, grated
Olive oil

Directions:
Preheat oven to 375 degrees F.

In a large frying pan over medium heat, place 1 tbs. of olive oil and let it heat up for a couple minutes. Then add the onion, celery, carrots, and mushrooms. Saute for 10 minutes stirring frequently. Then add the garlic and cook 1 to 2 minutes longer stirring so it doesn’t burn.

Place the Marzano tomato into a blender and blend until smooth and add to a stockpot with the wine. Once the veggies are soft and reduced, pour them into the stockpot. Add the herbs (basil, parsley, oregano and thyme) and stir to combine. Add a pinch of salt and stir.

Start out with the heat on medium and once it boils reduce the temperature to low and simmer for 30 to 45 minutes with a lid on.

Using the same frying pan as you used for the veggies, add another tablespoon of olive oil to the pan over medium high heat. Once hot, add the zucchini, bell pepper, and sweet potato to the pan and saute for about 5 minutes until you get a little caramelization (browning) on the veggies. Once done, set aside to cool a bit. 

This recipe makes a little more than a 8 x 8 baking dish. You can double the recipe for a 9 x 13.

Take an 8 x 8 baking dish and place a thin layer of sauce on the bottom and spread it out. Next add the pasta noodles in a single layer. 

On top of the pasta goes the cottage cheese in a thin layer. Spread it with a spoon. Then sprinkle a little cheese followed by some parmigiano reggiano.  Last comes a layer of the sauteed vegetables.

You will repeat these layers starting once again with sauce, pasta, cottage cheese, mozzarella cheese, parmigiano reggiano and vegetables. Finish with a layer of marinara sauce and a heavier layer of cheese than before, on top.

Cover the dish with foil and place in the oven at 375 degrees F. for 45 minutes. Remove the foil and place back in the oven for 10 minutes more. 

Enjoy with a nice salad!

Thanks for watching and sharing!
Rockin Robin
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