Description
Vegetarian Lasagna offers a deliciously satisfying twist on a classic favorite without sacrificing flavor.
Ingredients
Scale
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil, chopped (optional for garnish)
Instructions
- Begin by cooking your lasagna noodles according to the package instructions in a large pot of boiling, salted water. Once cooked to al dente perfection, drain the noodles and set them aside, laying them flat on a clean surface to prevent sticking.
- In a large skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing them until the onion is translucent and softened—this should take about five minutes. Next, include the sliced zucchini, chopped bell pepper, and sliced mushrooms into the pan. Cook, stirring occasionally, until the vegetables are tender, which usually takes another 5 to 7 minutes.
- Stir in the crushed tomatoes and tomato paste into your vegetable mixture. Season with dried basil, dried oregano, salt, and pepper to taste. Allow the mixture to simmer for about 10 to 15 minutes. This simmering melds and develops an aroma-rich sauce that will permeate the lasagna with flavor.
- While the sauce is simmering, combine the ricotta cheese with half the mozzarella and Parmesan in a separate bowl. Stir well and season the mixture with a touch of salt and pepper to enhance the flavor profile.
- Start layering in your greased 9×13-inch baking dish. Spread a thin layer of the savory tomato sauce on the bottom to prevent sticking. Lay down a sheet of lasagna noodles, followed by generous dollops of the ricotta cheese mixture, and more of the tomato sauce. Repeat these layers, ending with a topping of sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Cover the dish with foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes to let the cheese bubble and achieve a golden hue.
Notes
Ensure your noodles do not overcook; slightly underdone works best as they continue cooking in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 800 mg
- Protein: 22 g