Big Little Lies: Vegetarian Lasagna Recipe
BONNIE: That had absolutely nothing to do with anything. Our relationship was completely amicable. Just this morning I left a vegetarian lasagna on their doorstep for her poor husband.
BIG LITTLE LIES
After finishing the first season of, Big Little Lies, I read the book by Liane Moriarty the show was based off of. Thankfully, the book contained more food than the show and this vegetarian lasagna is one of them. Lasagna is one of my favorite comfort foods. What’s really not to like? I, however, have never had vegetarian lasagna but thankfully it was not difficult to convert this recipe to be vegetarian friendly. In the recipe, I included bell peppers, onions, zucchini, and oven roasted garlic. You can include mushrooms, spinach, or really any kind of vegetables or herbs you like. I imagine if you really wanted to, meat substitutes from Morning Star, Boca, or Gardein would work as well.
Big Little Lies: Vegetarian Lasagna
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion medium dice
- 2 bell peppers large dice
- 2 zucchini large dice
- 1 head oven roasted garlic skins removed after roasting
- 28 oz canned San Marzano crushed tomatoes
- 1 tsp dried oregano
- 1 tsp chili flakes or to taste
- 12-14 lasagna sheets oven ready
- 16 oz ricotta cheese
- 2 whole eggs
- 1 pound mozzarella cheese grated
Instructions
- Preheat the oven to 375F.
- Place a pan over medium heat with 2 tbsp of oil. Once hot, add the diced onions and cook for 5 minutes until soft. Add the diced bell peppers and zucchini and cook for another 8-10 minutes until soft but still have a crunch. Add the roasted garlic and stir to combine. Add the dried oregano and chili flakes to taste. Lightly season with salt and black pepper. Add the canned tomatoes and bring just to a boil. Remove from the heat and set aside.
- In a mixing bowl, stir together the ricotta cheese and eggs. Lightly season with salt and set aside.
- In a 9x13 dish, ladle enough of the sauce to just cover the bottom of the dish. Layer on the lasagna noodles to cover in a single layer. Layer on half of the ricotta mixture and spread it evenly. Spoon 1/3 of the sauce on top and generously add a layer of mozzarella cheese on top. Repeat the layers.
- Top the lasagna with cheese and cover the dish with foil. Bake for 45-50 minutes. Remove the foil and let it get golden brown in the oven for another 15 minutes.
Notes
- Use any type of vegetables or herbs you prefer. Spinach, mushrooms, squash, or eggplant would be fantastic.
- I love the flavor of roasted garlic but if you don't have the time, feel free to use 3 cloves of minced garlic. Cook it with the onions in the beginning.
