Vegetable lasagna

vegetable_lasagna

Lasagna is a classic Italian dish that has been enjoyed for generations. This delicious pasta dish is known for its layers of pasta, cheese, and meat, but what if you want to enjoy lasagna without the meat? Instead of using meat, we’ll be creating a vegetarian version of lasagna that’s just as delicious and satisfying without compromising on flavor. In fact, our vegetarian vegetable lasagna recipe is packed full of flavor and nutrients that will leave you feeling satisfied and happy.

This vegetarian vegetable lasagna recipe is perfect for anyone looking to incorporate more vegetables into their meals, and it’s also ideal for those who choose to follow a vegetarian diet. The best thing about this recipe is that it’s very versatile, and you can swap out the vegetables for your favorites or whatever’s in season. This recipe is perfect for a family dinner, but it’s also great for meal prep, and you can save it for a few days to enjoy leftovers.

Our vegetarian vegetable lasagna recipe is filled with colorful vegetables such as zucchini, eggplant, spinach, onions, and bell peppers. Not only are these vegetables beautiful, but they also contain lots of vitamins and minerals like folic acid, vitamin A, and potassium. By incorporating these veggies into your diet, you’ll be doing your body a favor as they have anti-inflammatory properties and are great for digestion.

One of the stars of this recipe is the cheese. Instead of using meat, we’ll be using ricotta cheese, parmesan cheese, and mozzarella cheese to add some creaminess and flavor to the vegetarian vegetable lasagna. The combination of the three cheeses makes for the perfect flavor balance that’s not too overpowering yet flavorful enough for the dish. If you want to make this dish vegan, you can use plant-based cheese instead, which will still taste amazing.

The sauce is also a crucial component of the vegetarian vegetable lasagna. We’ll be using a homemade tomato sauce that’s easy to make and full of flavor. By making the tomato sauce yourself, you’ll know exactly what’s in it, and it won’t contain any added preservatives or sugar like store-bought sauces. You can also use a jar of your favorite tomato sauce if you don’t have time to make one from scratch.

Lasagna is known to be a hearty and filling meal that will keep you satisfied for hours, and this vegetarian vegetable lasagna is no exception. With all the vegetables and cheese, it’s a complete meal that you can enjoy without feeling guilty. Whether you’re a vegetarian or not, this recipe is worth trying as it’s delicious, savory, and filling.

In conclusion, this vegetarian vegetable lasagna recipe is perfect for anyone who wants to enjoy a classic dish but without the meat. It’s packed full of nutrients, delicious vegetables, and cheese that will leave you feeling full and satisfied. Once you try this recipe, you’ll never go back to regular lasagna as it’s a game-changer that’s easy to make and packed full of flavor.

Ingredients:

  • 9 lasagna noodles
  • 1 large zucchini, sliced thinly
  • 1 large yellow squash, sliced thinly
  • 1 cup sliced mushrooms
  • 1 red bell pepper, sliced thinly
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a large skillet, sauté zucchini, yellow squash, mushrooms, bell pepper, onion, and garlic in olive oil over medium heat until tender.
  4. Stir in the can of diced tomatoes, basil, oregano, thyme, salt, and black pepper. Simmer for 10-15 minutes.
  5. In a medium bowl, mix together ricotta cheese, 1 1/2 cups of the shredded mozzarella cheese, grated Parmesan cheese, parsley, and egg.
  6. Spread 1/3 of the vegetable mixture in the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top. Spread 1/3 of the cheese mixture over the noodles. Repeat layering two more times, ending with the cheese mixture.
  7. Sprinkle the remaining shredded mozzarella cheese on top.
  8. Cover with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
  9. Let cool for 10 minutes before serving. Enjoy!