vegetarian lasagna
Vegetarian lasagna with fresh vegetables, creamy ricotta and tomato sauce. A healthy, easy and tasty dinner for the whole family!
Ingredients
Method
Preparing the vegetable and cheese filling
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until golden and fragrant.
- Add the zucchini, carrot and red bell pepper, stirring occasionally, and cook for about 5-7 minutes or until vegetables start to soften.
- Stir in the spinach and cook until wilted. Season with salt and black pepper. Remove from heat and let cool.
- In a large bowl, combine the cooled cooked vegetables, ricotta cheese, half the mozzarella cheese, and chopped basil. Mix well and set aside.
Making the tomato sauce
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute.
- Pour in the tomato sauce, salt, oregano, and sugar. Stir and let simmer for 10-15 minutes until lightly thickened. Taste and adjust seasoning if needed.
Assembling and baking the lasagna
- Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Add a layer of uncooked lasagna noodles, then spread a third of the vegetable and cheese filling over the noodles. Top with more tomato sauce and a sprinkle of mozzarella cheese.
- Repeat these layers two more times: noodles, filling, sauce, cheese. Finish with a final layer of noodles topped with sauce and all the remaining cheeses, including parmesan.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly.
- Let the vegetarian lasagna rest for 10 minutes before slicing and serving.
Notes
Vegetarian lasagna has become a beloved staple in kitchens worldwide for its ability to accommodate a wide variety of flavors and dietary needs. This version celebrates fresh seasonal vegetables, creamy cheeses, and bright tomato sauce, making it perfect for both weeknight dinners and special gatherings. Its adaptability allows you to use what you have on hand, so don’t be afraid to get creative!
Pro Tips for Success
- Prevent watery lasagna by sautéing the vegetables until their moisture releases and evaporates. Layering wet veggies directly can lead to a soggy result!
- If you want to save time, use oven-ready lasagna noodles. But if using traditional ones, cook until just al dente, as they will soften further while baking.
- Ricotta too dry? Add a splash of milk or a beaten egg to make the filling extra creamy and luscious.
- Swap or add other vegetables such as eggplant, mushrooms, or spinach for a new twist every time, or use lactose-free cheeses for a lighter feel.
Techniques for the Best Texture and Flavor
- Allow your lasagna to rest after baking before slicing. This step ensures the slices stay together, and the flavors have time to meld.
- Season each layer lightly for a balanced bite throughout. Taste your filling and sauce before assembling – seasoning is key!
- Try roasting the vegetables before adding them to the filling for deeper, caramelized flavors and even less moisture.
Serving Suggestions and Variations
- Serve your vegetarian lasagna with a simple green salad dressed with olive oil and lemon, and a basket of crusty bread.
- For extra flair, sprinkle fresh basil or parsley over the baked lasagna just before serving.
- Leftovers keep well in the fridge for up to 3 days and taste even better after flavors mingle – just reheat gently in the oven.
- Looking for a gluten-free option? Use gluten-free noodles or layers of roasted sweet potato for a surprising and tasty alternative.
