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Vegetarian Lasagna

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Vegetarian lasagna is a vibrant and hearty dish featuring layers of tender lasagna noodles, sautéed vegetables like zucchini, bell peppers, and eggplant, complemented by a rich tomato sauce and creamy ricotta and mozzarella cheeses. Baked to perfection, it’s a comforting and flavorful meal that’s perfect for vegetarians and meat-lovers alike.
Prep Time : 30 min
Cook Time : 1hr
Rest Time : 15 min
Total Time : 1hr 45 min
Yield: 8
Servings : 8
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Ingredients

  • 12 lasagna noodles, cooked according to package instructions
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 eggplant, diced
  • 1 can (28 ounces / 800g) crushed tomatoes
  • 1 can (6 ounces / 170g) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 15 ounces (425g) ricotta cheese
  • 1/2 cup (120ml) grated Parmesan cheese
  • 3 cups (720ml) shredded mozzarella cheese
  • Fresh basil or parsley for garnish (optional)

Direction

  1. Prepare the Vegetable Mixture:
    • In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
    • Add diced zucchini, red bell pepper, yellow bell pepper, and eggplant to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
  2. Prepare the Tomato Sauce:
    • Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper to the skillet. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
  3. Prepare the Cheese Mixture:
    • In a bowl, combine ricotta cheese and grated Parmesan cheese. Mix well until smooth and well combined.
  4. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of the vegetable-tomato sauce mixture on the bottom of a 9×13 inch baking dish.
    • Arrange a layer of cooked lasagna noodles over the sauce.
    • Spread half of the ricotta cheese mixture over the noodles.
    • Spoon half of the remaining vegetable-tomato sauce mixture over the ricotta layer.
    • Sprinkle with 1 cup of shredded mozzarella cheese.
    • Repeat the layers: noodles, ricotta mixture, vegetable-tomato sauce mixture, and mozzarella cheese.
    • Finish with a layer of noodles topped with the remaining vegetable-tomato sauce mixture and the remaining mozzarella cheese.
  5. Bake the Lasagna:
    • Cover the baking dish loosely with aluminum foil.
    • Bake in the preheated oven for 30 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  6. Let it Rest:
    • Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving. This allows it to set and makes it easier to slice neatly.
  7. Serve and Enjoy:
    • Garnish with fresh basil or parsley if desired.
    • Serve hot and enjoy this flavorful vegetarian lasagna!

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