This comforting vegetarian lasagna is a family favorite that balances the creaminess of ricotta and mozzarella with the earthy sweetness of mushrooms and zucchini. The sauce is simmered with garlic, onion, and fragrant herbs like basil and oregano to create a rich, aromatic foundation. Layered with tender lasagna noodles and finished with a golden crust of cheddar, it offers a satisfying texture and deep savory flavor. It’s an excellent choice for weeknight dinners, potlucks, or meal-prepping leftovers that taste even better the next day. Simple to assemble with pantry staples, this dish brings a warm, home-cooked feel to any table.
Cheese & Vegetable Lasagna
Description
This comforting vegetarian lasagna is a family favorite that balances the creaminess of ricotta and mozzarella with the earthy sweetness of mushrooms and zucchini. The sauce is simmered with garlic, onion, and fragrant herbs like basil and oregano to create a rich, aromatic foundation. Layered with tender lasagna noodles and finished with a golden crust of cheddar, it offers a satisfying texture and deep savory flavor. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or meal-prepping leftovers that taste even better the next day. Simple to assemble with pantry staples, this dish brings a warm, home-cooked feel to any table.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease a 9x13-inch baking dish.
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In a medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, egg, chopped fresh parsley, and chopped green onion. Mix until well blended.
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In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
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Add chopped zucchini, sliced mushrooms, dried basil, dried oregano, and freshly ground pepper to the skillet. Stir-fry until vegetables are tender-crisp, about 5-7 minutes.
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Pour 2 cups of tomato sauce into the skillet with the vegetables. Simmer for 5 minutes to meld flavors. Remove from heat.
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Cook lasagna noodles according to package directions until al dente. Drain and immediately immerse in cold water to stop cooking. Drain well and set aside.
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Spread 1 1/2 cups of tomato sauce on the bottom of the prepared baking dish.
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Layer 4 lasagna noodles over the sauce, overlapping slightly if necessary. Spread half of the ricotta mixture over the noodles.
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Top the ricotta with half of the vegetable-tomato mixture. Sprinkle with 1 cup of shredded mozzarella cheese.
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Repeat layers: add 4 noodles, remaining ricotta mixture, remaining vegetable mixture, and 1 cup mozzarella cheese.
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Top with final layer of 4 noodles. Pour remaining 1 1/2 cups tomato sauce over the top noodles.
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Sprinkle evenly with shredded cheddar cheese and remaining Parmesan cheese.
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Cover dish tightly with foil. Bake for 25 minutes.
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Remove foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
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Let lasagna rest for 10-15 minutes before slicing to allow layers to set. Garnish with fresh parsley if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 208.0kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 7.3g37%
- Cholesterol 64.1mg22%
- Sodium 181.3mg8%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 1.4g6%
- Sugars 4.7g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
