This vegetarian lasagna recipe comes from "The Too Many Tomatoes Cookbook" by Brian Yarvin.
Is there really such a thing as too many tomatoes?
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
2 cups chopped onions
4 cloves garlic, crushed and chopped
6 cups canned crushed tomatoes
1 cup water
1 teaspoon salt
1/2 lb. uncooked lasagna pasta
3 cups zucchini slices
4 cups eggplant slices
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
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Heat the oil, oregano, thyme and red pepper flakes in a large saucepan over medium heat and cook stirring, until the spices are coated, about one minute.
Add the onions and garlic and cook, occasionally stirring, until the onions are tender and translucent, about 15 minutes.
Mix in the tomatoes and the water. Reduce the heat to medium-low and simmer, occasionally stirring, until the raw tomato taste is gone, about 30 minutes. Taste the sauce and add the salt if needed. Set the sauce aside. (Note: This mixture should have more liquid than a regular pasta sauce because moisture is needed to cook the pasta.)
Preheat oven to 325 degrees.
Generously spray a 9x13x2-inch baking dish with cooking spray. Place 3 sheets of lasagna pasta on the bottom of the pan. Cover with a layer of zucchini and eggplant slices, spread a thin a layer of sauce on the vegetables, making sure that the pasta is covered, and sprinkle some of the mozzarella and Parmesan cheeses on top.
Repeat layering two more times. Spread any remaining tomato sauce and cheese on top, cover the pan with foil and bake for 50 minutes. Remove the cover and bake until the top just begins to turn golden about another 15 minutes. Allow to cool for at least 10 minutes before serving.