This comforting Vegetarian Lasagna is a family favorite that delivers deep, savory flavors without meat. Layers of tender pasta are nestled between a rich, slow-simmered tomato sauce infused with bay leaves and fresh herbs, along with crisp celery and sweet peppers. The dish bakes until bubbly and golden, creating a perfect balance of textures. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples, this recipe brings home-style warmth and satisfaction to your table every time.
Vegetarian Lasagna
Description
This comforting Vegetarian Lasagna is a family favorite that delivers deep, savory flavors without meat. Layers of tender pasta are nestled between a rich, slow-simmered tomato sauce infused with bay leaves and fresh herbs, along with crisp celery and sweet peppers. The dish bakes until bubbly and golden, creating a perfect balance of textures. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples, this recipe brings home-style warmth and satisfaction to your table every time.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package directions.
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Drain the pasta and lay the noodles flat on a baking sheet or plate to prevent sticking.
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In a large saucepan, combine the canned tomatoes, chopped celery, chopped peppers, and bay leaves.
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Simmer the vegetable mixture over medium heat for 10-15 minutes until the vegetables are tender and the sauce thickens slightly.
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Remove the bay leaves from the sauce and season with salt and pepper to taste.
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Spoon a thin layer of sauce into the bottom of a 9x13 inch baking dish.
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Layer 3-4 noodles over the sauce, then spread half of the remaining sauce over the noodles.
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Repeat the layering with the remaining noodles and sauce, ensuring the top is covered with sauce.
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Cover the dish with foil and bake for 25 minutes.
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Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and lightly browned.
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Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 518.8kcal
- % Daily Value *
- Total Fat 17.6g28%
- Saturated Fat 2.9g15%
- Cholesterol 42.0mg15%
- Sodium 1178.6mg50%
- Total Carbohydrate 90.2g31%
- Dietary Fiber 22.0g88%
- Sugars 13.7g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3-4 days. Reheat in the oven at 350ðF until warmed through.
Variations: Add a layer of ricotta or mozzarella cheese between the layers for a richer, creamier texture.
Tips: If using no-boil noodles, increase the amount of sauce slightly to ensure the pasta cooks properly during baking.
Ingredient Note: The empty ingredient slot in the original recipe has been interpreted as chopped green or sweet red pepper based on common lasagna variations and the stray text in the directions.
