Lasagna Primavera

chefs-mate chefs-mate 0 Comments
Servings: 12 pies Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant, vegetable-packed Italian bake with layers of fresh produce and creamy ricotta.
Lasagna Primavera recipe image
Lasagna Primavera recipe image
Print Recipe

Lasagna Primavera

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 pies Calories: 550
Dietary:
V Vegan

Description

This Lasagna Primavera is a colorful and hearty twist on the classic Italian favorite, loaded with fresh seasonal vegetables like eggplant, mushrooms, and bell peppers. The dish features a rich, slow-simmered tomato sauce infused with garlic and herbs, layered with tender pasta sheets and a creamy ricotta cheese mixture. It offers a perfect balance of textures, from the soft, cooked vegetables to the melty, golden cheese topping. Ideal for family dinners, potlucks, or meal prep, this recipe brings a lighter yet deeply satisfying flavor profile to your table.

Ingredients

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside to cool slightly.
  3. In a large saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions are clear and tender, about 5 minutes.
  4. Add the diced eggplant, mushrooms, red pepper, and green pepper to the saucepan. Sauté for 8-10 minutes until the vegetables are softened and tender.
  5. Stir in the diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, pepper, and bay leaf.
  6. Reduce heat to low, cover, and let the sauce simmer for 30 minutes, stirring occasionally. Remove the bay leaf before assembling.
  7. In a medium bowl, mix together the ricotta cheese and egg until smooth. Set aside.
  8. Spread a thin layer of the vegetable sauce on the bottom of a 13x9 inch baking dish.
  9. Layer 4 cooked noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.
  10. Spoon half of the remaining vegetable sauce over the ricotta, spreading it evenly. Sprinkle with 1/3 of the mozzarella and 1/3 of the cheddar cheese.
  11. Repeat the layering process: add another 4 noodles, the remaining ricotta mixture, half of the remaining sauce, and another 1/3 of each cheese.
  12. Top with the remaining 4 noodles. Spread the last of the vegetable sauce over the top noodles.
  13. Sprinkle with the remaining mozzarella, cheddar, and all of the parmesan cheese.
  14. Cover the dish with foil (tenting it slightly so it doesn't touch the cheese) and bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
  16. Let the lasagna rest for 10-15 minutes before slicing and serving to allow the layers to set.

Nutrition Facts

Servings 12 pies

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Cholesterol 100mg34%
Sodium 800mg34%
Total Carbohydrate 65g22%
Dietary Fiber 6g24%
Sugars 12g
Protein 28g57%

* 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: lasagna, primavera, vegetarian, italian, pasta, eggplant, mushrooms, ricotta, tomato sauce, baked pasta, family dinner, comfort food, spring vegetables, layered dish, cheese, garlic, onion, bell pepper, meal prep
Recipe Card powered by WP Delicious