vegetarian lasagna
Vegetarian lasagna in layers with cheese, fresh vegetables and homemade tomato sauce. A lighter, practical dish, full of real flavor!
Ingredients
Method
Preparation of vegetables and sauce
- Preheat the oven to 180°C (356°F).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until golden and fragrant.
- Add minced garlic, zucchini, and eggplant slices. Cook for 5–7 minutes until slightly tender. Stir in the spinach and cook for another 2 minutes until wilted.
- Add the tomato sauce, oregano, basil, salt, and black pepper. Simmer on low heat for 10 minutes. Remove from heat.
Assembly of the lasagna
- In a baking dish, spread a thin layer of tomato sauce on the bottom.
- Arrange a layer of lasagna noodles over the sauce. Top with a layer of vegetables and sauce, then dollop with ricotta cheese and sprinkle mozzarella cheese over it.
- Repeat the layers: noodles, sauce with vegetables, ricotta, mozzarella, until all ingredients are used. Finish with a layer of sauce and top generously with mozzarella and parmesan cheese.
Baking and serving
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and golden.
- Let it rest for 10 minutes before slicing. Garnish with fresh basil, if desired. Serve hot.
Notes
Vegetarian lasagna is one of those timeless classics that adapts beautifully to different tastes and seasons. Its layers of delicate pasta, vibrant vegetables, and creamy cheeses make it a favorite for gatherings or cozy family dinners. What’s great about this dish is its versatility: you can use nearly any vegetables you have on hand, and it’s just as hearty and satisfying as its traditional counterpart.
Practical Tips for Perfect Vegetarian Lasagna
- Always slice zucchini and eggplant thinly to ensure even cooking and prevent excess moisture in your lasagna. If you’re concerned about wateriness, salt the slices and let them rest for 10–15 minutes before patting them dry—this draws out excess water for a firmer lasagna.
- Not a fan of eggplant? Substitute with mushrooms, roasted bell peppers, or butternut squash for a different flavor profile.
- For a lighter version, try cottage cheese in place of ricotta. You can also add a handful of fresh basil between the layers for a fragrant twist.
- If you want extra creaminess, mix some béchamel sauce into your ricotta or layer between the noodles and vegetables.
Extra Preparation Advice
Cooking your sauce a little longer allows the flavors to deepen, so if you have the time, let it simmer gently for up to 30 minutes. No-boil noodles work well in this recipe, especially since the vegetables and sauce provide ample moisture for them to cook through. If you’re using traditional noodles, cook them until just barely al dente, as they’ll continue to soften in the oven.How to Serve & Creative Variations
- This lasagna pairs perfectly with a crisp green salad and a loaf of crusty bread.
- You can make it gluten-free by using gluten-free lasagna noodles or even thin layers of grilled vegetables.
- For a fun variation, try adding a splash of pesto to the ricotta, or swap spinach for kale or arugula for added flavor.
- Leftovers are excellent and often taste even better the next day; reheat gently to preserve the creamy texture.
