Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 can (28 ounces) tomato puree
- 1 can (8 ounces) tomato sauce
- 3 tablespoons minced fresh basil
- 3 tablespoons minced fresh oregano
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- ROASTED VEGETABLES:
- 4 cups sliced zucchini
- 3 cups sliced fresh mushrooms
- 2 medium green peppers, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 lasagna noodles, cooked, rinsed and drained
- 4 cups shredded part-skim mozzarella cheese
- 1 cup shredded Parmesan cheese
Reviews
This is a wonderful recipe for vegetarians. The only thing I did different I added a can of small diced tomatoes with basil/garlic/oregano along with the tomato puree and tomato sauce. The tomato puree can was not 28 oz. so that is why I added the other can of small diced tomatoes . It has a wonderful aroma when baking and tastes great.
I'm not sure why it only had three stars. It was delicious. It smelled divine and made the house smell divine. I handed the recipe to my three dinner guests because they loved it too. Made no changes but next time I'm going to change up the vegetables. Any vegetable that roasts well will do. I think I'll try cauliflower for half the zucchini. Can't wait. My sister suggested eggplant, which I don't care for but she's trying that next week.