Heat 2 tablespoons olive oil in saucepan over medium heat. Add onions and saute until soft, about 5 minutes. Add 4 cloves crushed garlic and saute about 1 minute.
Add oregano, basil, parsley, crushed tomatos, salt, sugar, and button mushrooms, stirring each in after adding it. Bring to a boil, and then let simmer until it thickens (15 - 25 minutes).
While sauce is cooking, marinate eggplant and squash in a small amount of olive oil with thyme.
While sauce is simmering, in a bowl stir together the ricotta and parmesian cheese, with 1/4 cup black pepper.
Spread about 1/2 cup of the sauce (enough to coat the bottom) in the bottom of a baking dish. Then, add half the noodles and cover them with half the ricotta cheese mix, half the portabella mushrooms, half the eggplant and squash mixture, and half the carrots. Top with half of the remaining sauce. Then, repeat the layers, ending with the sauce.
Bake uncovered at 350 degrees for 25 minutes. Add mozzarella and bake for five munutes more or until the cheese is thoroughly melted.
I can't believe that with all the cooking I do I have never tried lasagna before!
I will continue to make this. Many people gave me great advise for how to prepare this, and in the future I will try the suggestions, which include adding a layer of raw spinach, adding a layer of raw basil. and using asiago cheese instead of mozarella for the topping. I may just eat nothing but lasagna from now on, I have so many ideas of how to make it...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 12|
|Calories from Fat: 63 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.6mg||9 %|
|Sodium 216.7mg||7 %|
|Potassium 430.8mg||11 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13g|
|Protein 11.6g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.