Feta Cheese Vegetarian Lasagna
Olive Tomato recipe - Mediterranean
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9 lasagna noodles (I used the ones that do not require pre-boiling)
- 3 tablespoons of olive oil
- 2 red bell peppers finely chopped (you can use green)
- 1 onion finely chopped
- 2 carrots finely chopped
- 2-3 sticks celery finely chopped
- 1 garlic clove crushed
- 20 ounces chopped tomatoes (you can used canned)
- 2 tablespoons basil
- 2 tablespoon oregano
- 4 ounces crumbled feta
- 4 ounces grated parmesan
- Salt/pepper to taste
Instructions
- 1
Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
- 2
Finely chop all the vegetables.
- 3
Heat the oil in a large sauce pan and sauté all your vegetables at low heat for about 15 minutes.
- 4
Add the garlic and sauté until you start smelling the garlic.
- 5
Add the tomato sauce, oregano, basil, pepper and salt to taste.
- 6
Simmer for about 15-20 minutes.
- 7
In a medium baking dish/pan that is about 12 x 9 inches, spread 1-2 tablespoons of the sauce. Lay on the sauce 3 lasagna noodles, then pour over a generous amount of sauce and sprinkle over that the feta and parmesan. Lay another 3 lasagna noodles and repeat with sauce and cheese and on the final layer spread some more pasta sauce with a bit of parmesan if you want.
- 8
Bake for about 20-30 minutes covered and 5-10 minutes uncovered (pasta should be soft-but don't let pasta dry out). Serve with some sauce poured on top.