vegetarian lasagna
Vegetarian lasagna with fresh veggies and creamy ricotta delivers flavor, lightness and comfort. An easy and nutritious family favorite for any day.
Ingredients
Method
- Preheat your oven to 180°C (350°F).
- Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2 minutes, until fragrant.
- Add the zucchini, carrots, spinach, and red bell pepper. Cook, stirring often, for 5 minutes until vegetables are softened.
- Add the tomato sauce, oregano, salt, and black pepper. Reduce heat and simmer for 8-10 minutes. Remove from heat.
- In a medium bowl, mix ricotta cheese and fresh basil until creamy.
- Spread a thin layer of vegetable-tomato sauce at the bottom of a baking dish (24x18cm or similar).
- Layer lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture, 1/3 of the vegetable sauce, and sprinkle some mozzarella cheese. Repeat layers until all ingredients are used, finishing with sauce and cheeses on top.
- Optionally, sprinkle with grated Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until golden and bubbling.
- Let cool for 10 minutes before slicing. Garnish with fresh basil and serve.
Notes
Vegetarian lasagna has become a favorite in many homes for its remarkable versatility and ability to please both vegetarians and devoted meat lovers. This lasagna brings together vibrant vegetables, creamy ricotta, and a bubbling layer of cheese—perfect for weeknight dinners or impressive gatherings.
Flexibility is key: If you don't have zucchini or red bell peppers on hand, try eggplant, mushrooms, or even thin slices of butternut squash. Opt for baby kale or arugula instead of spinach for a different green boost. For vegan guests, replace ricotta with a plant-based cheese spread and swap mozzarella for your preferred vegan cheese.