Recipe Introduction:
This Vegetable Lasagna is a hearty, delicious, and comforting dish that’s perfect for any family meal or gathering. It layers tender lasagna noodles, a rich tomato sauce, mixed vegetables, and a generous amount of melted cheese, all baked to golden perfection. Packed with flavor and nutrients, this vegetarian lasagna is both satisfying and wholesome, making it a great option for a meatless meal. Whether you’re a fan of traditional lasagna or looking for a healthier twist, this dish is sure to please everyone at the table!
Ingredients:
- For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the cheese layer:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley or basil
- For the lasagna:
- 12-14 lasagna noodles (preferably no-boil or cooked according to package instructions)
- Fresh basil leaves for garnish (optional)
Instructions:
- Prepare the sauce:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until softened (about 3-4 minutes).
- Add the diced bell peppers, zucchini, and spinach (if using), and cook for another 5-7 minutes until the vegetables are tender.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
- Prepare the cheese mixture:
- In a medium bowl, combine the ricotta cheese, shredded mozzarella (reserve 1/2 cup for topping), grated Parmesan, egg, and chopped fresh parsley or basil. Mix until well combined.
- Assemble the lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the tomato sauce at the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then spoon over one-third of the vegetable tomato sauce. Repeat the layers twice, ending with the remaining sauce on top.
- Sprinkle the remaining shredded mozzarella cheese over the top layer of sauce.
- Bake the lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 20-25 minutes, until the cheese is bubbly and golden brown on top.
- Cool and serve:
- Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil leaves if desired.
This vegetable lasagna is perfect for dinner or for preparing ahead of time. It’s a filling and delicious meal that everyone will enjoy!