Three-Cheese Vegetarian Lasagne

    Three-Cheese Vegetarian Lasagne

    (14)
    3saves
    3hours15min


    14 people made this

    This makes enough lasagne to feed an army, perfect for holidays and family reunions. The sauce is better if you make it the day before and let it sit overnight.

    Ingredients
    Serves: 12 

    • 1/3 cup (85ml) olive oil
    • 4 onions, minced
    • 6 (410g) tins crushed tomatoes
    • 8 cloves garlic, minced
    • 375g tomato paste
    • salt and pepper to taste
    • 10 fresh basil leaves, torn
    • 1kg lasagne
    • 1 cup (250ml) red wine
    • 2kg ricotta cheese
    • 500g mozzarella cheese, grated
    • 2 cups grated Parmesan cheese

    Directions
    Preparation:1hour45min  ›  Cook:1hour30min  ›  Ready in:3hours15min 

    1. In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator overnight.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
    3. Preheat oven to 180 degrees C.
    4. You'll need two 20x30cm baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagne. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagne on top. Spread a layer of sauce over the pasta and sprinkle with mozzarella and parmesan. Cover with foil.
    5. Bake in a preheated oven for an hour. Remove the foil and bake another half hour.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (14)

    by
    16

    This is very similar to my family's recipe. We do, however, add a few eggs to the ricotta cheese (to help hold the lasagna together) as well as some seasoning, which is why one of the reviewers probably said the recipe was a little bland. Add black pepper, some nutmeg (a pinch), some parmesan cheese, and some fresh or dried parsley. In addition, his sauce is a great starter. Cooking some meat in the sauce will yield a richer taste (if you eat meat). I bake some sausages in the oven to get rid of the excess oil, then drop in the sauce to cook. These can be served on the side, or cut up and added to the lasagna in slices. Same goes for meatballs.  -  29 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    16

    WOW WOW WOW!!! I would give this 10 stars if I could. My mother made this recipe for my birthday party last night and it was amazing! My entire family (even the picky ones) raved over this. The only thing she changed was making one large casserole instead of two. We used some of the extra marinara sauce to dip the garlic bread in (I made Great Garlic Bread from this site). SO GOOD!! She let the sauce stand in the fridge for 2 nights so the flavors would really meld! Thanks so much for this wonderful recipe. It is now a family favorite.  -  18 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    10

    I REALLY THINK THIS WONDERFULL LASAGNA IS JUST LIKE MOMS! LOVED IT, LOVED IT, LOVED IT.  -  02 Nov 2000  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate