Vegetarian Lasagne Recipe

In search of a delicious new take on an old favorite? Indulge in this enticing recipe for vegetarian lasagna! This meatless wonder is ideal for both vegetarians and carnivores due to its abundance of healthy components and robust taste.

Every mouthful is a sensory symphony because to the layers of soft noodles, colorful vegetables, and creamy cheeses. Ricotta, mozzarella, and marinara sauce come together in our recipe to make a hearty and flavorful meal that will please even the pickiest eaters.

This vegetarian lasagna will be the hit of any party or intimate family supper you have planned. A vegetarian supper can be just as decadent and delicious as any other, so get ready to take your cooking skills to the next level with this delicious recipe!

Ingredients:

  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup sliced mushrooms
  • 1 (24 oz) jar of marinara sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions:

Turn the oven on high heat (375°F, 190°C). After cooking the lasagna noodles as directed on the package, drain and put them aside.

Warm the olive oil in a big skillet over medium heat. After a few minutes of sautéing, add the minced garlic and onion and cook until they are tender.

Toss in the mushrooms, chopped bell pepper, and zucchini to the pan. After around 5 or 6 minutes of cooking, the veggies should be soft.

Add the dried oregano, basil, salt, and pepper to the marinara sauce. Stir to combine. After the sauce has simmered for approximately 5 minutes, take it off the heat.

Combine the egg and ricotta cheese in a another bowl and stir until thoroughly blended.

In a 9×13 inch baking dish, apply a thin layer of the veggie marinara sauce. This will serve as the base for the lasagna. On top of the sauce, arrange three lasagna noodles.

Before topping the noodles with 1/3 of the mozzarella cheese, spread 1/2 of the ricotta mixture over them. Layer the noodles, sauce, ricotta mixture, then mozzarella cheese again.

As a last step, top with the rest of the noodles and drizzle with the leftover sauce. Before serving, top with the remaining mozzarella and Parmesan cheeses.

Put the baking dish in the preheated oven and cover it with aluminum foil. Bake for 25 minutes. After ten to fifteen minutes, take the foil off and continue baking until the cheese is melted and bubbling.

After the lasagna has cooled for a while, cut it into serving pieces. Add fresh basil leaves as a garnish if you want. Sit back and savor this flavorful vegetarian lasagna.

FAQs:

1. Can I make this vegetarian lasagna ahead of time?

Absolutely! This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. When you’re ready to enjoy it, simply remove it from the fridge, uncover, and bake according to the recipe instructions.

2. Can I freeze leftovers of this vegetarian lasagna?

Yes, you can freeze leftovers of this lasagna for future meals. Once it has cooled completely, cut it into individual portions and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe container or bag, then store them in the freezer for up to 3 months. To reheat, simply thaw the lasagna overnight in the refrigerator, then bake in the oven until heated through. Enjoy!

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