PHOTO: Erik Putz
Cheesy, gooey lasagna is sure to satisfy your Meatless Monday (or Tuesday, or Wednesday). Packed with mushrooms and zucchini, it feels hearty and healthy.
1 tbsp olive oil
1 medium onion, finely chopped (2 cups)
227-g pkg sliced cremini mushrooms
3 garlic cloves, minced
1/2 tsp hot pepper flakes, optional
2 large zucchinis, chopped into 1/2-in. pieces (3 3/4 cups)
650-mL jar tomato-basil pasta sauce
1 egg, beaten
454-g tub smooth ricotta
1 1/2 cups finely grated Parmesan, divided
350-g pkg fresh lasagna noodles, (6 sheets)
1 cup shredded part-skim mozzarella
2 tbsp finely chopped parsley
Heat oil in a large oven-safe frying pan over medium-high. Add onion and cook until almost soft, 3 min. Add mushrooms, garlic and pepper flakes, and cook until mushrooms are tender, 5 min. Stir in zucchini and pasta sauce. Add ½ cup water to jar, shake, and pour into pan. Reduce heat to medium, then gently boil until sauce is slightly reduced, 5 min. Transfer to a large bowl.
Stir egg, ricotta and ½ cup Parmesan in a medium bowl.
Spread 1½ cups sauce in bottom of frying pan. Cover with 2 lasagna noodles, cut to fit pan. Layer with 1½ cups sauce and half of ricotta mixture. Repeat layers, ending with sauce.
Position rack in centre of oven, preheat broiler to high.
Return pan with lasagna to stovetop and bring to a boil. Reduce heat to medium-low, cover and simmer until noodles are cooked through, 15 min. Remove from heat. Sprinkle with remaining 1 cup Parmesan and mozzarella.
Broil in centre of oven until cheese is melted and browned, 2 to 3 min. Sprinkle with parsley and let stand 5 min before serving.
Protein 20g, Carbohydrates 42g, Fat 16g, Fibre 5g, Sodium 448mg.
Cut any leftover lasagna sheets into 1/2 inch ribbons and freeze in a resealable zip-top bag. Add the noodles to your next batch of soup.
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.