Veggie Lasagna

I found this recipe on Freshdirect.com, the website I use to buy groceries.

I tweaked it a bit by substituting zucchini for the onions, as I’m allergic to onions.  I also did not saute the zucchini, I just put it on the layer raw as zucchini can get too mushy if overcooked.

I think it turned out pretty good, but I would’ve bought more sweet potatoes (2 medium sweet potatoes didn’t make many slices!) and probably more mozzarella as I couldn’t get it sliced thin enough to have a layer on top and my top noodles got VERY crunchy. 

Will I make it again? Probably 🙂

Serves 8

1 pound lasagne noodles Extra olive oil for coating the pasta, brushing the potatoes, and greasing the dish

2 medium sweet potatoes, peeled and sliced into 1/4-inch thick rounds (1 1/2 pounds)

2 tablespoons butter

2 tablespoons olive oil 3 medium Spanish or other sweet onions, sliced into1/4-inch-thick rings

1 teaspoon sugar

1 large egg, lightly beaten

3 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil

1 tablespoon chopped fresh oregano leaves or1 teaspoon dried oregano

2 cloves garlic, minced

1 teaspoon salt

3 cups ricotta cheese

1/2 cup mixed grated Parmesan and Romano cheeses

1/2 pound butternut squash, cooked and mashed

1 pound mozzarella cheese, preferably fresh, thinly sliced

Freshly ground black pepper

1. Cook the pasta until al dente, drain, and coat with enough oil to keep the noodles from sticking. Set aside.
2. Preheat the oven to 475°F.
3. Spread the sweet potatoes in one layer on a baking sheet. Drizzle a little oil (about 1/4 teaspoon) over the potatoes and turn to coat both sides. Bake for 15 minutes, until cooked and lightly golden. Remove and set aside. Reduce the oven heat to 375°F.
4. Melt the butter along with the 2 tablespoon oil in a large skillet. Stir in the onions and sugar and sauté over medium heat for 20 minutes, until soft and beginning to turn golden. Set aside.
5. Place the egg, basil, oregano, garlic, and salt in a large bowl and whisk together. Add the ricotta and grated cheeses and whisk to smooth. Add the squash and mix to blend well. Set aside.
6. To assemble the lasagne, lightly oil a 13 by 9-inch deep baking pan. Line the bottom with a layer of noodles. Spread some of the cheese and squash mixture over the noodles. Add a layer of sweet potatoes, then a layer of the onions. Top with a layer of mozzarella and sprinkle with black pepper to taste. Continue until all the ingredients are used and the top is a layer of onions lightly covered with mozzarella.
7. Bake for 1 1/2 hours, or until bubbly and golden across the top. Remove and cool for 5 minutes. Cut into squares and serve.

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