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Vegetarian lasagna

vegetarian lasagna

Vegetarian lasagna, delicious and light! Discover how easy it is to prepare this healthy, irresistible option for your next meal.
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Total Time 1 hour 1 minute
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 unit eggplant thinly sliced lengthwise
  • 1 unit zucchini thinly sliced lengthwise
  • 2 cup ricotta cheese fresh, drained
  • 2 cup spinach fresh, chopped
  • 3 cup tomato sauce homemade or store-bought
  • 9 unit lasagna noodle sheets preferably whole wheat
  • 1 cup mozzarella cheese light, grated
  • 0.5 cup parmesan cheese freshly grated
  • 1 unit onion small, diced
  • 2 clove garlic minced
  • 2 tablespoon olive oil extra virgin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

Preparing the vegetables
  1. Preheat the oven to 200°C (390°F). Slice the eggplant and zucchini lengthwise into thin strips.
  2. Arrange the slices on a baking tray, brush lightly with olive oil, and sprinkle with a bit of salt. Roast for 15 minutes until just tender. Set aside.
Preparing the ricotta and spinach filling
  1. In a bowl, mix together the ricotta cheese, chopped spinach, salt, pepper, and half of the parmesan cheese until well combined.
Preparing the tomato sauce
  1. Heat olive oil in a pan. Sauté the diced onion and minced garlic until soft and fragrant.
  2. Add the tomato sauce and dried oregano. Simmer for 5-10 minutes for flavors to blend. Taste and adjust salt and pepper as needed.
Assembly and baking
  1. Spread a thin layer of tomato sauce on the bottom of a baking dish.
  2. Layer lasagna sheets over the sauce, followed by roasted vegetables, ricotta and spinach filling, a bit more tomato sauce, and a sprinkle of mozzarella cheese.
  3. Repeat the layers, finishing with a layer of lasagna sheets, remaining tomato sauce, and top generously with mozzarella and parmesan cheese.
  4. Cover with foil and bake at 200°C (390°F) for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
  5. Let it rest for 10 minutes before slicing and serving. Garnish with fresh basil if desired.

Notes

Vegetarian lasagna is a true classic that stands out for its versatility and crowd-pleasing appeal. It's perfect for family gatherings, weeknight dinners, and meal prepping, as it reheats beautifully and the flavors deepen over time. Whether you’re a long-time vegetarian or simply looking to add more vegetables to your meals, this dish adapts easily to different tastes and seasons.

Practical Tips & Tricks

  • Roast, don’t boil, your veggies: Roasting eggplant and zucchini before assembling the lasagna ensures they don’t release excess moisture while baking. This keeps your layers distinct and prevents soggy results.
  • Noodle choices: You can use traditional, whole wheat, or even gluten-free lasagna sheets. No-boil noodles can be a time-saver—just ensure there’s enough sauce to cover them so they cook evenly.
  • Add flavor with herbs: Fresh basil or thyme can be added between layers or mixed with the ricotta for extra fragrance. Don’t forget a generous grind of black pepper for warmth.

Preparation Advice

  • Layer thoughtfully: Always start and end with sauce to ensure the noodles absorb enough liquid and cook evenly.
  • Let it rest: After baking, allow the lasagna to rest for at least 10 minutes before slicing. This helps set the layers and makes serving much neater.
  • Cheese tips: For a gooey, golden top, use a mix of mozzarella and parmesan, but feel free to substitute with provolone or grated gruyère for a flavor twist.

Serving & Adaptations

  • Add protein: Include cooked lentils or sautéed mushrooms in the ricotta layer for added protein and texture without losing the vegetarian essence.
  • Make it vegan: Replace ricotta and mozzarella with cashew-based cheese or your favorite plant-based alternatives.
  • Side dish ideas: Pair with a simple arugula salad with lemon vinaigrette, garlic bread, or a light vegetable soup for a satisfying meal.
The beauty of this vegetarian lasagna is how easily it can be customized. Feel free to experiment with seasonal vegetables, use different sauces like pesto for a twist, or make individual servings baked in ramekins for a special touch. Enjoy your kitchen adventure!