Indian Style Vegetable Lasagna

Ingredients

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  5 tsp or 14g

• Ginger

  Spices, ground

  2 tsp or 4g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, chopped or 62g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• No Sugar Added Traditional Italian Sauce

  Prego

  3 ¼ cup or 650g

• Part Skim Ricotta

  Calabro

  1 ½ cup or 372g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Natural Cheese, Mozzarella, Fat Free

  Kraft

  4 cup or 448g

• Organic Green Lentil Lasagne

  Explore Cuisine

  8 oz dry or 224g

Directions

1. Spray a heavy-bottomed pot or dutch oven over medium-high heat with cooking spray and once hot, add the cumin seeds. When the cumin seeds turn brown, add the onions and cook until caramelized (approx 5-7 minutes).
2. Reduce the heat to medium and add the garlic, ginger and mix well, then add the veggies and spices and mix well. Cook for 5 minutes - you want the mixture to be dry - not wet.
3. Allow this to cool down completely (you can even make it a day before and store in the fridge). Then put it in a bowl and mix it with the ricotta and cilantro.
4. Combine the mozzarella and parmesan together in a bowl and set aside for now.
5. To Assemble: put a few spoonfuls of marinara sauce at the bottom of a 9x13 casserole dish, add as many noodles as will fit in the bottom (about 4 noodles - they will overlap). Then add the veg/ricotta mixture, marinara sauce, and cheese. Continue the layers until the pan is full. For the final top layer, you can add the lasagna noodles, sauce, and cheese. (I can normally fit 3 layers with a final 4th layer of sauce and cheese)
6. Cover the lasagna pan with foil - make sure to spray the foil with oil to prevent cheese from sticking to the foil. Bake in a preheated oven set to 350F for 50 minutes. Uncover the pan and bake for an additional 10 minutes, or until the top is slightly golden brown and the edges are bubbling.
7. Allow the lasagna to rest for about 15 minutes before cutting into it - this will help get you cleaner slices.
8. Recipe by: Ashley - My Heart Beets (source: https://myheartbeets.com/indian-style-vegetable-lasagna/#wprm-recipe-container-28402)