Vegetable Lasagna | A non-meat alternative to the traditional but with no less flavor!

Preheat the oven to a high temperature for roasting vegetables.

Prepare crimini mushrooms by quartering some and cleaning them with a paper towel.

Cut eggplant into cubes for even roasting and texture.

Prepare other vegetables, ensuring they are roughly the same size for even cooking.

Drizzle olive oil over the vegetables and mix them to ensure they are coated.

Spread the vegetables in an even layer on a large sheet pan (or use two sheet pans for ease).

Season the vegetables with kosher salt and ground black pepper.

Roast the vegetables in the oven until they are caramelized and tender.

In a pan, heat olive oil and sauté onions until they are soft, adding a little salt for seasoning.

Add sliced garlic to the onions and stir for a few seconds until fragrant.

Sprinkle in Italian seasoning and red pepper flakes, stirring to bloom the flavors.

Add strained tomato to the pan and let the sauce simmer while the vegetables roast.

In a bowl, mix ricotta cheese and cottage cheese together for the white layer.

Whisk in a couple of eggs to bind the cheese mixture together.

Add torn or chopped fresh basil to the cheese mixture.

Season the cheese mixture with salt and shredded Parmesan cheese, then mix well.

Layer the roasted vegetables, sauce, and cheese mixture in a baking dish, finishing with mozzarella on top.

Equipment Needed

Spice Level:

Dietary