Vegetarian Lasagna Recipe
Embark on a culinary journey of flavors with our mouthwatering Vegetarian Lasagna recipe – a celebration of wholesome ingredients and rich, comforting layers. This meatless masterpiece combines vibrant vegetables, robust tomato sauce, and a trio of cheeses, resulting in a savory symphony that’s as satisfying as it is delicious.
The heart of this recipe lies in the medley of fresh, finely chopped vegetables. The savory sweetness of bell peppers, the earthy notes of mushrooms, and the vibrant hues of zucchini and carrots come together in a harmonious dance of flavors. Sautéed to perfection, they create a succulent and nutritious filling for our lasagna.
Vegtarian Lasagna Recipe
Crafted from crushed tomatoes, diced tomatoes, and a medley of aromatic herbs, the homemade tomato sauce infuses each layer with a burst of Mediterranean-inspired goodness. Simmered to perfection, it captures the essence of sun-ripened tomatoes and herbs, adding depth and richness to every bite.
Equipment
- Large pot for boiling noodles
- Skillet or large pan
- Wooden Spoon or Spatula
- Baking dish (9x13 inches)
- Cooking spray or olive oil for greasing the baking dish
- Aluminum foil
- Mixing bowls
- Grater for Parmesan cheese
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 zucchini diced
- 1 bell pepper diced (any color)
- 1 carrot grated
- 1 cup mushrooms sliced
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes, drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 15 oz container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil or parsley for garnish optional
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Boil the Noodles:
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Prepare the Vegetables:
- In a large skillet or pan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
- Add diced zucchini, bell pepper, grated carrot, and sliced mushrooms. Cook until the vegetables are tender.
Tomato Sauce:
- Pour in the crushed tomatoes and drained diced tomatoes into the vegetable mixture.
- Season with dried oregano, dried basil, salt, and pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld.
Prepare the Cheese Mixture:
- In a bowl, mix the ricotta cheese with salt and pepper to taste.
Assemble the Lasagna:
- Grease the bottom of the baking dish. Place three lasagna noodles on the bottom.
- Spread a layer of the tomato sauce over the noodles, followed by dollops of the ricotta mixture. Sprinkle mozzarella and Parmesan cheese on top.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and a generous sprinkle of mozzarella and Parmesan.
Bake:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Serve:
- Allow the lasagna to cool for a few minutes before slicing.
- Garnish with fresh basil or parsley if desired.
Notes
This savory dish is perfect for family dinners, potlucks, or any occasion where you want a comforting and satisfying meal.
