Veggie Lasagna - Vegetarian

The Garden Fresh Veggie Lasagna brings the essence of the season’s freshest vegetables right into your home. Layer upon layer, the tender lasagna noodles encompass a medley of sautéed zucchini, eggplant, mushrooms, and more, all enveloped in a rich tomato and basil sauce. Paired with a creamy ricotta and melted mozzarella topping, this lasagna offers a harmonious blend of flavors and textures sure to satisfy both vegetarian and non-vegetarian palettes.

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Temps de préparation 30

Temps de cuisson 50

Temps total 1

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 420 kcal

Ingrédients

12 lasagna lasagna noodles

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium zucchinis, sliced

1 medium eggplant, diced

1 cup mushrooms, sliced

1 bell bell pepper, chopped

2 cups spinach

2 cans crushed tomatoes (28 oz each)

1 tablespoon tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups ricotta cheese

1/2 cup grated Parmesan cheese

1 egg egg

2 cups shredded mozzarella cheese

1/4 cup fresh basil, chopped

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant.
Add zucchini, eggplant, mushrooms, and bell pepper. Cook until tender, about 7-10 minutes.
Stir in spinach until wilted, then add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes.
In a bowl, mix ricotta cheese, Parmesan cheese, and the egg until well combined.
Spread a thin layer of the vegetable tomato sauce at the bottom of a 9x13 inch baking dish.
Layer 4 lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella cheese, and cover with 1/3 of the tomato vegetable sauce.
Repeat the layers twice more, ending with a layer of sauce and remaining mozzarella cheese on top.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Let stand for 10 minutes before serving. Garnish with fresh basil and serve warm.

Nutrition (per 100g)

Keyword cheese, comfort food, culinary delight, family meal, fresh ingredients, garden vegetables, healthy lasagna, Italian, lasagna, main course, oven baked, pasta dish, seasonal recipe, vegetarian, veggie lasagna, wholesome

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Veggie Lasagna – Vegetarian