Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
A few years ago, Lisa was faced with a dilemma. Her youngest son, Guido, stopped eating meat and cheese! Without the ability to serve her celebrated meat lasagne or Italian-American lasagne, Lisa soon went to work inventing an all vegetable version. Needless to say, it was a hit with Guido and anyone who stopped by Lisa’s home to taste it. We’ve shared some insight before into how to make this Vegetable Lasagne on Lisa’s Italian Kitchen social media pages (this video is a particular favorite!) but here is the full recipe with a longer demo video for the first time! Lisa’s Vegetable Lasagne also builds on a number of her how to videos- check out how to roast a pepper and how to let your eggplant cry! To make this recipe even easier, you can buy Lisa’s sauce (on Amazon, at Whole Foods, or on our website if you need to stock up!).
Lisa’s Summer Vegetable Lasagne Ingredients:
1 package Granoro Spinach Lasagna
6 peppers, various colors, roasted
6 zucchini, green and yellow, sliced length wise and roasted
4 eggplant, peeled, sliced in circles and roasted
24 ounces Lisa’s Classic Red Sauce, Lisa’s Vegetable Primavera Sauce, or any red sauce of your choice
2 cups Italian seasoned breadcrumbs mixed with ¾ cup extra virgin olive oil
Salt and pepper to taste
Lisa’s Summer Vegetable Lasagne Directions:
In a deep dish lasagna pan, line the bottom of the pan with one ladle of tomato sauce followed by a layer of the lasagna noodles, followed by the eggplant zucchini and peppers. Top with another layer of tomato sauce and a layer of breadcrumbs. Repeat with a layer of lasagne noodles.
When the pan is full, finish with a layer of the lasagne noodles topped with classic red sauce and the breadcrumbs.
Bake at 350 degree for 45 minutes.