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Vegetarian lasagna

vegetarian lasagna

Vegetarian lasagna with fresh vegetables brings flavor and lightness to your table. Try this healthy, easy recipe for any occasion!
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Total Time 1 hour 16 minutes
Servings: 6 servings
Course: Lunch or Dinner
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 unit eggplant sliced into thin rounds
  • 2 unit zucchini sliced
  • 1 unit red bell pepper sliced into strips
  • 1 unit yellow bell pepper sliced into strips
  • 2 cup tomato sauce homemade or store-bought, unsalted
  • 250 g ricotta cheese crumbled
  • 1 cup grated mozzarella cheese
  • 0.5 cup fresh basil leaves chopped
  • 9 sheets whole wheat lasagna noodles uncooked
  • 1 tbsp olive oil for sautéing
  • 1 unit onion chopped
  • 3 clove garlic minced
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Method
 

Preparing the vegetables
  1. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper.
  2. Place the eggplant, zucchini, and bell peppers on the tray. Drizzle with olive oil, sprinkle salt and pepper over them. Roast for about 20 minutes until just tender. Set aside.
Cooking the sauce
  1. While the vegetables roast, heat a pan over medium heat. Sauté the chopped onion and garlic with a little olive oil until soft.
  2. Add the tomato sauce and a pinch of salt. Let it simmer gently for 10 minutes, stirring occasionally. Turn off the heat and add chopped fresh basil. Set aside.
Assembling the lasagna
  1. Spread a thin layer of tomato sauce on the bottom of a baking dish.
  2. Add a layer of uncooked lasagna noodles. Top with roasted vegetables and spoonfuls of ricotta cheese.
  3. Add another layer of sauce, noodles, vegetables, ricotta, and repeat until all ingredients are used, finishing with sauce on top.
  4. Sprinkle the grated mozzarella cheese evenly over the top.
Baking the lasagna
  1. Cover the baking dish with aluminum foil and bake for 35 minutes at 200°C (392°F).
  2. Uncover and bake for another 10-12 minutes until the cheese is golden and bubbly.
  3. Let it rest for 10 minutes before slicing and serving.

Notes

Vegetarian lasagna is a true classic of Italian cuisine, loved for its comforting layers and endless customization possibilities. Whether you're cooking for family, friends, or just for yourself, this dish adapts perfectly to lunch or dinner and is a fantastic way to showcase seasonal garden vegetables.

Smart swaps and kitchen tricks

For creamier layers, try combining ricotta with a spoonful of Greek yogurt, which not only brings extra smoothness but also a touch of tanginess. If you don't have ricotta, cottage cheese is a solid substitute. Whole wheat lasagna noodles add a rustic, nutty flavor, but if you only have regular pasta, the result is just as delicious. For a vegan version, opt for plant-based ricotta and mozzarella.
Roasting the vegetables before layering is a crucial step: it draws out excess moisture and concentrates the flavors, preventing a watery lasagna. Thinly slice all the vegetables so they cook evenly—using a mandoline can help with consistency. If pressed for time, grill the vegetables instead of roasting.

Preparation technique and assembly advice

Don’t skip resting time! Letting the lasagna sit before cutting helps the layers set, making for neater slices and a more enjoyable presentation. If you’d like a richer sauce, infuse it with a splash of red wine along with the onions and garlic.

Serving suggestions and creative twists

Pair your vegetarian lasagna with a crisp green salad, garlic bread, or even roasted cherry tomatoes tossed with olive oil and fresh herbs. For extra nutrition and color, consider adding other veggies such as spinach, mushrooms, or shredded carrots in the layers.
Leftovers taste even better the next day—just reheat slowly in the oven to keep the cheese gooey and the texture intact. Whether you stick to tradition or experiment with your vegetable combinations, this lasagna promises comfort and flavor in every bite!