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Vegetable Lasagna Recipe

Vegetable Lasagna Recipe
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This vegetable lasagna is a flavorful and hearty dish, perfect for a satisfying meal. It features layers of tender vegetables, rich tomato sauce, creamy cheese, and lasagna noodles.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup sliced mushrooms
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic, red bell pepper, zucchini, and mushrooms. Cook until vegetables are tender-crisp, about 7-10 minutes.
  3. Add crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  4. Preheat oven to 375°F (190°C).
  5. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  6. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  7. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange 3-4 lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with a layer of vegetable sauce and then a layer of mozzarella cheese.
  11. Repeat layers, ending with noodles, remaining vegetable sauce, and mozzarella cheese.
  12. Cover with aluminum foil and bake for 25 minutes.
  13. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and lightly browned.
  14. Let stand for 10 minutes before serving.

Notes

  • You can use any combination of your favorite vegetables such as spinach, carrots, or eggplant.
  • For a richer flavor, add a splash of red wine to the tomato sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/vegetable-lasagna-recipe/