Seriously the finest vegetable lasagna! This vegetarian lasagna dish is filled with bell pepper, zucchini and carrots, sautéed till brown on the edges. I set out to produce the finest veggie lasagna dish. Here it is! This vegetarian lasagna is cheesy (of course), and filled with veggies, spinach and a basic tomato sauce.
If you have any meatless-meal naysayers in your life, this lasagna will sway their opinion. I’m sure of it.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. It’s those more unusual vegetarian lasagnas that I like.
Yet, I wanted to give a classic veggie lasagna fit for holidays and weeknights, and this is it. The tomato sauce is the identical throughout all three recipes, but the veggies differ.
For this dish, you’ll cut bell pepper, zucchini and carrot into very small pieces and sauté them until they’re beautiful and brown on the sides. That caramelization brings forth so much more taste. Then, add spinach to the skillet and boiled it down for a few minutes so it doesn’t become too mushy.
The Best Vegetable Lasagna
Five reasons to adore this recipe
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You may simply change the veggies to fit the seasons or your pantry (see recipe notes).
-
The sauce is produced from scratch with minimal ingredients. It simply takes a few minutes to make.
-
Use no-boil noodles and you don’t have to bother boiling them. Just pile them up!
-
I prefer cottage cheese instead of ricotta, which has more protein and taste (believe me).
-
This dish, however it is made is rather simple, and can easily be made gluten free and/or vegan. Check the recipes notes for more information.
-
The outcome is a brilliant tasty, healthy serving of tender, succulent, meatless, vegetable laden lasagna. This lasagna may not be on the fastest things to cook in the evening menu list, however, it is one yummy dish that is easy to prepare, and most definitely can quickly tickle your comfort food craving.
Ingredients
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2 tablespoons extra-virgin olive oil, split
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1 pound cremini mushrooms, thinly sliced
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1 medium red onion, finely chopped
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1 small red bell pepper, chopped
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1/2 cup sun-dried tomatoes, chopped
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3 medium cloves garlic, coarsely chopped
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3/4 teaspoon salt, split
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1/4 teaspoon crushed red pepper
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1 (10-ounce) package baby spinach
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2 cups shredded low-moisture, part-skim mozzarella cheese, split
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1 (15-ounce) carton part-skim ricotta cheese
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1 cup grated Parmesan cheese, split
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1/4 cup refrigerated basil pesto
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1 big egg, lightly beaten
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1 (24-ounce) container low-sodium marinara sauce, split
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12 no-boil whole-wheat lasagna noodles
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1 tablespoon fresh basil leaves
Read Also: Best Vegan Lasagna Soup Recipes
Directions
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Preheat oven to 350°F. Preheat the oven at 325F Grease a 9 by 13 cm broiler safe Bakeware Pan lightly with the cooking spray. Have one tablespoon oil and heat it in a large pan over the help of medium high flame. Add mushrooms, onions, and bell pepper; sauté for 5-8 minutes, stirring occasionally until the liquid is absorbed from the mushrooms, and the vegetables’ tender. Replace sun-dried tomato with garlic, ½ tsp salt and crushed red pepper and sauté on low flame until the ingredients are aromatic, about 1 min. Pour this mixture into another medium sized bowl. >SPOILER< (but do not wipe the skillet clean).
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You may keep the remaining one tablespoon oil in the pan and cook on medium high heat. Put in spinach; cook for 2 minutes turning occasionally until the spinach is softened. Transfer into a clean kitchen towel, and allow to cool for five minutes. Pick the towel and wring it well with hands and placed it again on the sink to get rid of much of the fluid. Take the spinach then wash and chop roughly on a chopping board. To the vegetables, add it; stir well.
-
In the second bowl combine, 1/2 cup mozzarella, ricotta, 1/2 cup Parmesan, pesto, egg and then season remaining 1/4 teaspoon salt.
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Spoon 1 cup over the bottom of the prepared baking dish, then arrange 4 lasagna noodles over marinara. 4 Spread 1 cup ricotta mixture over directly over the noodles and then 2 cups veggie mixture over the ricotta mixture. Repeat the layering once. Put on top of the remaining 4 noodles, one cup of ricotta mixture and one cup of marinara. Finally top with remaining 1½ cups shredded mozzarella and half cup of Parmesan cheese. Cover with foil.
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Bake for 30 minutes. Take off the foil sensitively; keep cooking until the upper surface turns brown, approximately for 20 minutes. Let cool slightly I.e. for a period of approximately 10 minutes. Sliced and served with basil on top.
Answered 14 hrs ago
Gianna Eleanor
Seriously the finest vegetable lasagna! This vegetarian lasagna dish is filled with bell pepper, zucchini and carrots, sautéed till brown on the edges. I set out to produce the finest veggie lasagna dish. Here it is! This vegetarian lasagna is cheesy (of course), and filled with veggies, spinach and a basic tomato sauce.
If you have any meatless-meal naysayers in your life, this lasagna will sway their opinion. I’m sure of it.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. It’s those more unusual vegetarian lasagnas that I like.
Yet, I wanted to give a classic veggie lasagna fit for holidays and weeknights, and this is it. The tomato sauce is the identical throughout all three recipes, but the veggies differ.
For this dish, you’ll cut bell pepper, zucchini and carrot into very small pieces and sauté them until they’re beautiful and brown on the sides. That caramelization brings forth so much more taste. Then, add spinach to the skillet and boiled it down for a few minutes so it doesn’t become too mushy.
The Best Vegetable Lasagna
Five reasons to adore this recipe
You may simply change the veggies to fit the seasons or your pantry (see recipe notes).
The sauce is produced from scratch with minimal ingredients. It simply takes a few minutes to make.
Use no-boil noodles and you don’t have to bother boiling them. Just pile them up!
I prefer cottage cheese instead of ricotta, which has more protein and taste (believe me).
This dish, however it is made is rather simple, and can easily be made gluten free and/or vegan. Check the recipes notes for more information.
The outcome is a brilliant tasty, healthy serving of tender, succulent, meatless, vegetable laden lasagna. This lasagna may not be on the fastest things to cook in the evening menu list, however, it is one yummy dish that is easy to prepare, and most definitely can quickly tickle your comfort food craving.
Ingredients
2 tablespoons extra-virgin olive oil, split
1 pound cremini mushrooms, thinly sliced
1 medium red onion, finely chopped
1 small red bell pepper, chopped
1/2 cup sun-dried tomatoes, chopped
3 medium cloves garlic, coarsely chopped
3/4 teaspoon salt, split
1/4 teaspoon crushed red pepper
1 (10-ounce) package baby spinach
2 cups shredded low-moisture, part-skim mozzarella cheese, split
1 (15-ounce) carton part-skim ricotta cheese
1 cup grated Parmesan cheese, split
1/4 cup refrigerated basil pesto
1 big egg, lightly beaten
1 (24-ounce) container low-sodium marinara sauce, split
12 no-boil whole-wheat lasagna noodles
1 tablespoon fresh basil leaves
Read Also: Best Vegan Lasagna Soup Recipes
Directions
Preheat oven to 350°F. Preheat the oven at 325F Grease a 9 by 13 cm broiler safe Bakeware Pan lightly with the cooking spray. Have one tablespoon oil and heat it in a large pan over the help of medium high flame. Add mushrooms, onions, and bell pepper; sauté for 5-8 minutes, stirring occasionally until the liquid is absorbed from the mushrooms, and the vegetables’ tender. Replace sun-dried tomato with garlic, ½ tsp salt and crushed red pepper and sauté on low flame until the ingredients are aromatic, about 1 min. Pour this mixture into another medium sized bowl. >SPOILER< (but do not wipe the skillet clean).
You may keep the remaining one tablespoon oil in the pan and cook on medium high heat. Put in spinach; cook for 2 minutes turning occasionally until the spinach is softened. Transfer into a clean kitchen towel, and allow to cool for five minutes. Pick the towel and wring it well with hands and placed it again on the sink to get rid of much of the fluid. Take the spinach then wash and chop roughly on a chopping board. To the vegetables, add it; stir well.
In the second bowl combine, 1/2 cup mozzarella, ricotta, 1/2 cup Parmesan, pesto, egg and then season remaining 1/4 teaspoon salt.
Spoon 1 cup over the bottom of the prepared baking dish, then arrange 4 lasagna noodles over marinara. 4 Spread 1 cup ricotta mixture over directly over the noodles and then 2 cups veggie mixture over the ricotta mixture. Repeat the layering once. Put on top of the remaining 4 noodles, one cup of ricotta mixture and one cup of marinara. Finally top with remaining 1½ cups shredded mozzarella and half cup of Parmesan cheese. Cover with foil.
Bake for 30 minutes. Take off the foil sensitively; keep cooking until the upper surface turns brown, approximately for 20 minutes. Let cool slightly I.e. for a period of approximately 10 minutes. Sliced and served with basil on top.