Vegetable Lasagna

A Meat-Free Version of the Classic Dish.

Vegetable Lasagna:

This Vegetable Lasagna is a delicious, hearty alternative to the classic meat lasagna. Layered with a variety of sautéed vegetables, creamy ricotta cheese, and marinara sauce, it’s a satisfying and wholesome meal perfect for vegetarians and meat lovers alike.

Ingredients:

1- For the Vegetables:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup fresh spinach (or kale)
• 1 can (14.5 oz) diced tomatoes, drained
• Salt and pepper, to taste

2- For the Ricotta Mixture:

• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese, grated
• 1 egg
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

3- For the Lasagna:

• 12 lasagna noodles (regular or no-boil)
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese (for topping)

Instructions:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare Vegetables:

• In a large skillet, heat olive oil over medium heat.
• Add the onion and garlic, sautéing for 3-4 minutes until softened.
• Add the zucchini, eggplant, and bell peppers, and sauté for another 5-7 minutes until the vegetables begin to soften and brown slightly.
• Stir in the spinach and cook for an additional 2 minutes until wilted.
• Add the diced tomatoes, and cook for another 5 minutes. Season with salt and pepper to taste. Set aside.

3. Prepare Ricotta Mixture:

• In a large bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, parmesan cheese, egg, and fresh basil.
• Season with salt and pepper to taste. Mix well until smooth and creamy.

4. Boil the Noodles (If Not Using No-Boil):

• If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside.

5. Assemble the Lasagna:

• Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
• Place a layer of lasagna noodles over the sauce.
• Spread half of the vegetable mixture over the noodles, followed by half of the ricotta mixture.
• Add another layer of noodles, the remaining vegetable mixture, and then the remaining ricotta mixture.
• Top with a final layer of noodles and the remaining marinara sauce.
• Sprinkle the top with the remaining 1 1/2 cups shredded mozzarella cheese.

6. Bake:

• Cover the lasagna with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

7. Rest and Serve:

• Let the lasagna rest for 10-15 minutes before slicing and serving.
• Garnish with extra fresh basil, if desired.

Tips & suggestions:

• Add More Veggies: Feel free to add mushrooms, carrots, or even squash for extra flavor and nutrients.
• Make It Gluten-Free: Use gluten-free lasagna noodles to make the dish gluten-free.
• Make-Ahead: You can assemble the lasagna a day ahead and refrigerate it before baking. Just add 10-15 minutes to the baking time.
• Vegan Version: Substitute the ricotta with tofu or a vegan ricotta alternative, and use plant-based cheeses.

Enjoy your meal!