Veggie Lasagna
This delectable Veggie Lasagna is a wholesome and flavorful dish that's perfect for a satisfying meal. It consists of layers of lasagna noodles, vegetables, and cheese, all baked to perfection.
This delectable Veggie Lasagna is a wholesome and flavorful dish that's perfect for a satisfying meal. It consists of layers of lasagna noodles, vegetables, and cheese, all baked to perfection.
- black pepper freshly ground
- 1 10-oz frozen chopped
- 2 bn scallions sliced
- 3 eggs or equivalent egg
- 4 cloves garlic chopped
- 1/2 lb fresh mushrooms sliced
- 1/2 c carrots chopped
- 8 oz mozzarella cheese sliced
- 7 matzos (up to 8)
- 1 md zucchini sliced
- 2 ts dried oregano crushed
- 1 lb fresh spinach chopped -or
- 1 tb olive oil butter or
- 1 lg onion chopped
- 32 oz red sauce your favorite
- Carbohydrate 117.562031650938 g
- Cholesterol 3317.652 mg
- Fat 120.955780291962 g
- Fiber 22.3470450138497 g
- Protein 179.183072698693 g
- Saturated Fat 47.7530286541864 g
- Serving Size 1 1 Serving (2855g)
- Sodium 26863.931109368 mg
- Sugar 95.2149866370885 g
- Trans Fat 16.5353614530849 g
- Calories 2223 calories
Step-by-step
- Wet each piece of matzo and set aside.
- Beat the eggs with a whisk and add the oregano.
- In a large frying pan, saute the onion until transparent
- Add the garlic and scallions and continue to cook.
- Add the carrots, zucchini and mushrooms and continue to saute.
- Finally add the spinach and cook until wilted.
- Add the eggs and combine well, seasoning with freshly ground black pepper .
- Cover the bottom of the prepared pan with red sauce.
- Place a layer of matzos over the sauce.
- Put a layer of the vegetable mixture on top of the matzos.
- Continue layering sauce, matzos and veggies, ending with matzos and sauce.
- Cover the top with the mozzarella cheese.
- Bake for 45 minutes in a 350? F oven.
- Let the lasagna rest for 15 minutes before cutting.
Using matzo instead of pasta creates a severe structural challenge. Dry unleavened sheets absorb moisture unpredictably, meaning improper hydration turns the casserole into cardboard or mush. Wet each sheet of matzo just enough to soften it without allowing it to break apart before assembly. Sauté the onions, garlic, scallions, carrots, zucchini, and mushrooms thoroughly in a large frying pan to drive off excess water before the vegetables ever touch the baking dish. Water-logged vegetables will pool at the bottom of the casserole and prevent the dish from setting properly. Beat the eggs and crushed dried oregano together, then stir them directly into the warm vegetable mixture. This binds the loose vegetables into a cohesive layer that stays put when sliced. Pour red sauce across the bottom of a greased 9x13-inch casserole dish before adding the first layer of moistened matzo. Alternate layers of sauce, matzo, and the vegetable mixture systematically, finishing with a final layer of matzo and sauce topped entirely by sliced mozzarella cheese. Bake the dish at 350 degrees Fahrenheit for 45 minutes until the cheese bubbles and browns. Allowing the lasagna to rest for 15 minutes before cutting is non-negotiable. Slicing immediately causes the internal layers to slide apart because the starches and melted dairy need that cooling window to firm up. Scaling this recipe down requires careful adjustment of the liquid ratios, as a smaller pan concentrates the steam and can easily saturate the matzo beyond redemption.
