Cheese & Vegetable Lasagne

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Servings: 8 Difficulty: Advanced
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Layered pasta bake with ricotta, garden vegetables, and melted cheese
Cheese & Vegetable Lasagne recipe image

This comforting vegetarian lasagne layers tender noodles with a creamy ricotta blend, sautéed zucchini, mushrooms, and a rich tomato sauce. It delivers a harmonious balance of earthy vegetables and sharp, savory cheeses in every bite. The dish is hearty yet light enough for a weeknight dinner, making it a perfect choice for family gatherings or potlucks. With its golden-brown cheesy top and soft, flavorful interior, it satisfies cravings for classic Italian comfort food without the meat. Simple to assemble with pantry staples, this recipe offers a reliable, delicious meal that reheats beautifully for leftovers.

Cheese & Vegetable Lasagne recipe image
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Cheese & Vegetable Lasagne

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 208.0

Description

This comforting vegetarian lasagne layers tender noodles with a creamy ricotta blend, saut&# 195;©ed zucchini, mushrooms, and a rich tomato sauce. It delivers a harmonious balance of earthy vegetables and sharp, savory cheeses in every bite. The dish is hearty yet light enough for a weeknight dinner, making it a perfect choice for family gatherings or potlucks. With its golden-brown cheesy top and soft, flavorful interior, it satisfies cravings for classic Italian comfort food without the meat. Simple to assemble with pantry staples, this recipe offers a reliable, delicious meal that reheats beautifully for leftovers.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, 1 egg, and freshly ground pepper to taste. Mix until smooth and set aside.
  3. Heat vegetable oil in a large skillet over medium heat. Add chopped garlic and onion, sautéing until soft and translucent, about 3-4 minutes.
  4. Add chopped zucchini, sliced mushrooms, dried basil, dried oregano, and salt/pepper to the skillet. Stir and cook until vegetables are tender-crisp, about 5-7 minutes.
  5. Stir in 2 cups of tomato sauce into the vegetable mixture. Simmer for 5 minutes to meld flavors, then remove from heat.
  6. Cook lasagne noodles according to package directions until almost fully cooked (al dente). Drain, immerse in cold water briefly to stop cooking, then drain again and lay flat on a surface.
  7. Spread 1 1/2 cups of remaining tomato sauce on the bottom of the prepared baking dish.
  8. Layer 4 lasagne noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.
  9. Top with half of the vegetable-tomato mixture. Sprinkle with 1 cup of shredded Mozzarella cheese.
  10. Repeat layers: add 4 noodles, remaining ricotta mixture, remaining vegetable-tomato mixture, and 1 cup Mozzarella cheese.
  11. Top with the remaining 4 noodles. Spread the remaining 1 1/2 cups of tomato sauce over the top noodles.
  12. Sprinkle shredded cheddar cheese and any remaining Parmesan over the top.
  13. Bake uncovered for 45 minutes, or until the sauce is bubbly and the cheese is golden brown. Let stand for 10 minutes before serving.

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.

Keywords: amp, baking, basil, cheese, chopped, dried, egg, garlic, italian, lasagne, main, mushrooms, oil, onion, oregano, parmesan, ricotta, sautéing, simmering, sliced
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