Vegetable Lasagne (Mcdermott

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Servings: 8 Difficulty: Intermediate
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A hearty, layered pasta bake featuring vibrant seasonal vegetables and rich tomato sauce.
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This comforting Vegetable Lasagne is a perfect vegetarian main course that balances tender pasta with robust vegetable flavors. Layers of spinach, zucchini, and bell peppers are nestled between sheets of lasagne noodles and a savory tomato-based sauce. It’s ideal for family dinners or meal prep, offering a satisfying texture and deep, savory taste without the meat. The dish bakes until golden and bubbly, creating a harmonious blend of soft vegetables and firm pasta. Serve with a simple side salad for a complete, wholesome meal that appeals to vegans and vegetarians alike.

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Vegetable Lasagne (Mcdermott

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 303.8

Description

This comforting Vegetable Lasagne is a perfect vegetarian main course that balances tender pasta with robust vegetable flavors. Layers of spinach, zucchini, and bell peppers are nestled between sheets of lasagne noodles and a savory tomato-based sauce. It&# 226;€™s ideal for family dinners or meal prep, offering a satisfying texture and deep, savory taste without the meat. The dish bakes until golden and bubbly, creating a harmonious blend of soft vegetables and firm pasta. Serve with a simple side salad for a complete, wholesome meal that appeals to vegans and vegetarians alike.

Ingredients

Directions

  1. Preheat the oven to 375ðF (190ðC).
  2. Bring a large pot of salted water to a boil and cook the lasagne noodles according to package instructions until al dente.
  3. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
  4. Sauté diced zucchini, spinach, and bell peppers in olive oil until softened.
  5. Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
  6. Layer three noodles over the sauce, followed by half of the vegetable mixture.
  7. Repeat the layers with another three noodles, the remaining vegetables, and more sauce.
  8. Top with the final three noodles and cover with the remaining tomato sauce.
  9. Cover the dish with foil and bake for 25 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden.
  11. Let the lasagne rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 303.8kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 2.5g13%
Cholesterol 47.2mg16%
Sodium 1269.0mg53%
Total Carbohydrate 36.7g13%
Dietary Fiber 2.5g10%
Sugars 1.1g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable lasagne, vegan lasagna, vegetarian pasta, spinach lasagne, zucchini bake, tomato sauce, layered pasta, plant-based dinner, baked vegetables, comfort food, meal prep, family dinner, oven-baked, healthy main, pasta bake, vegetarian comfort, spinach and ricotta, easy lasagna
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