Here’s a delicious vegetarian lasagna recipe packed with veggies, cheese, and a flavorful tomato sauce :
Ingredients :
For the Sauce :
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cans (400g each) crushed tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
For the Vegetables :
1 zucchini, thinly sliced
1 bell pepper, thinly sliced
1 cup spinach (fresh or frozen)
1 cup mushrooms, sliced
1 carrot, grated
1 tbsp olive oil
Salt and pepper to taste
For the Cheese Mixture :
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 egg
2 tbsp fresh basil, chopped (optional)
Salt and pepper to taste
Other :
9-12 lasagna noodles (oven-ready or cooked, as per package instructions)
1 cup shredded mozzarella (for topping)
Instructions :
- Prepare the Sauce :
Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, sauté until soft and fragrant (about 5 minutes).
Add crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Stir well and let it simmer on low heat for 15-20 minutes, stirring occasionally.
- Cook the Vegetables :
In a separate pan, heat olive oil and sauté the zucchini, bell pepper, mushrooms, and carrot for about 5-7 minutes until softened. Add spinach and cook until wilted. Season with salt and pepper.
- Make the Cheese Mixture :
In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, fresh basil (if using), and a pinch of salt and pepper. Mix until smooth.
- 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 on top of the sauce.
Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the sautéed vegetables, and a layer of sauce.
Repeat this process (noodles, cheese, veggies, sauce) two more times, ending with a final layer of noodles and sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Bake :
Cover the lasagna with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
- Rest and Serve :
Let the lasagna sit for about 10 minutes before cutting to allow it to set.
Enjoy your hearty, cheesy vegetarian lasagna !