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Vegetarian Lasagna

Vegetarian Lasagna
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This Vegetarian Lasagna is a hearty, wholesome, and flavorful meatless dish combining layers of tender pasta, rich marinara sauce, creamy ricotta and mozzarella cheeses, and a vibrant mix of sautéed vegetables. Perfect for weeknight dinners or special occasions, it’s quick to prepare and customizable to suit various dietary needs including vegan and gluten-free adaptations.

Ingredients

Lasagna Components

  • Lasagna noodles (regular or no-boil; enough for layering)
  • Marinara sauce (rich and flavorful, about 3-4 cups)
  • Ricotta cheese (1 ½ cups)
  • Shredded mozzarella cheese (2 cups)
  • Grated Parmesan cheese (½ cup)

Vegetables

  • Spinach (fresh or frozen, about 3 cups)
  • Mushrooms (8 oz, sliced)
  • Zucchini (1 medium, thinly sliced)
  • Garlic (3 cloves, minced)

Other Ingredients

  • Olive oil (2 tablespoons)
  • Fresh basil (¼ cup, chopped)
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic, sliced mushrooms, zucchini, and spinach. Sauté until vegetables are tender and fragrant. Season with salt and pepper, then remove from heat and set aside.
  2. Preheat Oven and Prep Pasta: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, boil them according to package instructions until al dente. Drain and set aside to cool. No-boil noodles can be used directly.
  3. Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of noodles over the sauce, followed by a generous spoonful of ricotta cheese, a portion of sautéed vegetables, and a sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used, ending with marinara sauce on top, then shredded mozzarella and grated Parmesan cheese.
  4. Bake Perfectly: Cover the dish with foil to prevent burning the cheese. Bake for 25 minutes, then uncover and bake for an additional 15 minutes until the cheese on top is bubbling and golden brown. Let rest for 10 minutes before slicing to allow the layers to set well.

Notes

  • Don’t over-soak noodles: Boil just until al dente to avoid sogginess.
  • Use fresh herbs like basil and oregano to brighten flavors.
  • Squeeze excess moisture from spinach or vegetables to prevent watery lasagna.
  • Allow lasagna to rest after baking to firm up for easier slicing.
  • Whole milk ricotta melts creamier and offers better texture than low-fat versions.

Nutrition

Keywords: vegetarian lasagna, meatless lasagna, easy lasagna recipe, weeknight dinner, Italian vegetarian dish

Find it online: https://marygourmet.com/vegetarian-lasagna/