Vegetarian Lasagna
16 August, 2024
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Vegetarian lasagna
Vegetarian lasagna is a hearty, flavorful dish featuring layers of pasta, a rich marinara or tomato-based sauce, a variety of sautéed or roasted vegetables such as spinach, zucchini, bell peppers, and mushrooms, and a blend of cheeses like ricotta, mozzarella, and Parmesan. This meatless version of the classic Italian dish is baked until bubbly and golden, offering a delicious, satisfying meal that's perfect for both vegetarians and anyone looking to enjoy a nutritious, vegetable-packed entrée.
Ingredients
For the sauce:
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3-4 cloves garlic minced
- 2 cans 28 ounces each crushed tomatoes
- 1 can 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
For the lasagna:
- 1 box lasagna noodles regular or no-boil
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 2 cups fresh spinach chopped (or 1 package frozen spinach, thawed and drained)
- 1 large zucchini sliced thinly
- 1 large bell pepper chopped
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- Fresh basil or parsley for garnish
Instructions
Prepare the Sauce:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat and let it cook gently for about 20-30 minutes, stirring occasionally. Adjust seasoning to taste.
Prepare the Lasagna Noodles:
- If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside.
- If using no-boil lasagna noodles, they can be used directly in the layering process.
Prepare the Cheese Mixture:
- In a medium bowl, mix the ricotta cheese, egg, grated Parmesan cheese, and a pinch of salt and pepper. Set aside.
Prepare the Vegetables:
- In a large pan, sauté the zucchini, bell pepper, mushrooms, and shredded carrots in a bit of olive oil until they are tender. Season with salt and pepper.
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, spread a thin layer of the tomato sauce on the bottom.
- Place a layer of lasagna noodles on top of the sauce.
- Spread a layer of the ricotta cheese mixture over the noodles.
- Add a layer of the sautéed vegetables and a handful of fresh spinach.
- Sprinkle a layer of shredded mozzarella cheese.
- Repeat the layers (sauce, noodles, ricotta mixture, vegetables, spinach, mozzarella) until you reach the top of the dish. The final layer should be sauce topped with mozzarella cheese.
Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before serving. This will make it easier to cut and serve.
Garnish and Serve:
- Garnish with fresh basil or parsley if desired.
- Serve hot and enjoy your delicious vegetarian lasagna!
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