Vegetarian lasagna of Josée di Stasio
Prep Time
Cooking Mode
1 can (796 mL) oz. whole Italian tomatoes with juice
150 mL (⅔ cup) cup olive oil
2 cloves of garlic, finely chopped
15 mL (1 tbsp.) tbsp. dried oregano
10 mL (2 tsp.) tsp salt
1 mL (¼ tsp.) tsp hot pepper flakes (optional)
to taste freshly ground pepper
1 L (4 cups) cup peeled Spanish onions cut into 1 cm (1/2 in.) wedges
2 medium eggplants, peeled and cut into 1 cm (1/2 in.) rounds
1 L (4 cups) cup coloured bell peppers cut into 1 cm (1/2 in.) strips
1 tub (400 g) 250 mL + oz ricotta cheese
45 mL (1 cup + 3 tbsp.) cup freshly grated Parmesan cheese
1 package (360 g) oz fresh lasagna sheets
750 mL (3 cups) cup shredded mozzarella cheese
125 mL (½ cup) cup panko breadcrumbs
1 can (796 mL) oz. whole Italian tomatoes with juice
150 mL (⅔ cup) cup olive oil
2 cloves of garlic, finely chopped
15 mL (1 tbsp.) tbsp. dried oregano
10 mL (2 tsp.) tsp salt
1 mL (¼ tsp.) tsp hot pepper flakes (optional)
to taste freshly ground pepper
1 L (4 cups) cup peeled Spanish onions cut into 1 cm (1/2 in.) wedges
2 medium eggplants, peeled and cut into 1 cm (1/2 in.) rounds
1 L (4 cups) cup coloured bell peppers cut into 1 cm (1/2 in.) strips
1 tub (400 g) 250 mL + oz ricotta cheese
45 mL (1 cup + 3 tbsp.) cup freshly grated Parmesan cheese
1 package (360 g) oz fresh lasagna sheets
750 mL (3 cups) cup shredded mozzarella cheese
125 mL (½ cup) cup panko breadcrumbs
Directions
1Preheat oven to broil.
2Line two baking sheets with aluminum foil.
3Drain tomatoes, but keep the juice.
4Chop tomatoes or crush them with your hands.
5Combine olive oil, garlic, and oregano in a bowl.
6Add salt, hot pepper flakes, if using, and freshly ground pepper to taste.
7Mix onion wedges with one third of flavoured oil.
8Place on baking sheet and broil for 8 to 10 minutes, stirring halfway through cooking.
9Repeat with eggplant, broiling 4 minutes, and with bell peppers, broiling 8 minutes.
10Bring vegetables to room temperature and combine . Taste and adjust seasoning as needed.
11Combine chopped tomatoes, reserved tomato juice, ricotta, 250 mL (1 cup) Parmesan, salt, and pepper to taste, and stir until creamy.
12Reduce oven temperature to 180°C (350°F).
13Place one third of ricotta mixture in a 22 x 32 cm (9 x 13 in.) baking dish.
14Cover with a lasagna sheet (cutting as needed).
15Add one third grilled vegetables and one third mozzarella.
16Repeat twice more, finishing with mozzarella cheese.
17Combine breadcrumbs with 45 mL (3 tbsp.) Parmesan cheese and sprinkle on top. Cover with aluminum foil and bake 30 to 40 minutes.
18Continue cooking 10 minutes uncovered. Broil a few minutes, as needed.
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Personal Note
Personal Note