Ingredients
- 4 tablespoons oil I like avocado oil
- 2 teaspoon cumin seeds
- 2 onions diced
- 5 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 Indian green chilli minced
- 2 ½ cups finely chopped vegetables of choice I like: ½ cup each: zucchini, mushrooms, red bell pepper, frozen corn, frozen green peas
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne adjust to taste
- 28 ounce jar Raos marinara sauce
- 1 ½ cup whole milk ricotta cheese
- ½ cup chopped cilantro
- ½ cup shredded parmesan cheese add more if needed
- 3 ½ to 4 cups shredded whole milk mozzarella cheese add more if needed
- 12-16 Sheets of no-boil/oven ready flat regular or gluten-free lasagna noodles
- Cilantro garnish
Instructions
- Add oil to a heavy-bottomed pot or dutch oven over medium-high heat and once hot, add the cumin seeds. When the cumin seeds turn brown, add the onions and cook until caramelized (approx 5-7 minutes).
- Reduce the heat to medium and add the garlic, ginger, Indian chili peppers 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.
- 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.
- Combine the mozzarella and parmesan together in a bowl and set aside for now.
- 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)
- 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.
- Allow the lasagna to rest for about 15 minutes before cutting into it - this will help get you cleaner slices.
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