Grace Gelpi Makes Vegetarian Lasagna

Vegetarian Lasagna - Recipe By Spencer Arias

Choose your own Veggies (I’ll be using squash, zucchini, spinach, and red peppers

No bake noodles

1 Carrots

1 Celery stalk 

½ white onion

garlic

1 large can of crushed tomatoes

Olive oil

oregano

Red pepper flakes

Salt 

Pepper

Fresh basil or other fresh herbs. I used parsley

15oz ricotta

2 large eggs

2 oz parmesan

8 oz low moisture mozzarella

Directions

Pre-heat oven 350, and spray a 13x9 baking dish. 

Make the sauce first. dice the carrots, celery, onion and mince the garlic. In a sauce pan (I’m using a dutch oven), heat up 1 tbs of olive oil, and toss the aromatics to coat. Cook down for about 5 minutes. Add red pepper flakes, oregano, salt, and pepper, and let bloom. Add the tomatoes, and let cook down for about 5 minutes.

Cut the veggies in small pieces and add to the sauce (I’ll cut ahead of time). Cook for about 2-3 minutes. 

In a small bowl mix the ricotta and eggs (I will probably use less ricotta than this as I don’t love a ton of it) Make sure your cheese is also already shredded at this point. 

Assemble the lasagna. Put a thin layer at the bottom of sauce, followed by noodles, followed by 1/2  of your ricotta, 1/3 parm, 1/3 mozz, sauce. Repeat until you are out with cheese being on top. Cover with foil and bake for about 20 minutes. Remove foil, and add herbs and spinach that have been chopped. Bake for another 15 minutes, and then broil on the lowest setting as low in the oven as possible for 2 minutes to let the cheese leopard spot a little. Let cook at least 15-20 minutes before enjoying!