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Cheese And Vegetable Lasagne

Cheese and Vegetable Lasagne recipe image
This comforting Cheese and Vegetable Lasagne is a hearty vegetarian option featuring layers of tender pasta, rich tomato sauce, and a creamy mixture of ricotta, mozzarella, and cheddar. Sautéed onions, garlic, mushrooms, and zucchini add savory depth and texture to every bite. The dish bakes until bubbly and golden, creating a cohesive, cheesy pull that is perfect for family dinners or meal prep.
Courses:
Difficulty: Advanced
Calories: 450
Description
This comforting Cheese and Vegetable Lasagne is a hearty vegetarian option featuring layers of tender pasta, rich tomato sauce, and a creamy mixture of ricotta, mozzarella, and cheddar. Sautéed onions, garlic, mushrooms, and zucchini add savory depth and texture to every bite. The dish bakes until bubbly and golden, creating a cohesive, cheesy pull that is perfect for family dinners or meal prep.
Ingredients
  • 2 cups (1 lb) Ricotta Cheese
  • 1 teaspoons Dried basil
  • 1/4 cups Parmesan cheese
  • 1 egg
  • 26 oz tomato sauce
  • 2 tablespoons Vegetable oil
  • 2 cloves Garlic
  • 1 package (1 lb) lasagne noodles
  • 1 large Onion, chopped
  • 2 cups (1/2 lb) shredded Mozzarella
  • 2 cups Sliced mushrooms
  • 1 cups (1/4 lb) shredded cheddar
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. 2
    In a large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped green onion, 1/2 teaspoon dried oregano, freshly ground pepper, and 1 egg. Mix well and set aside.
  3. 3
    Heat vegetable oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
  4. 4
    Add sliced mushrooms, chopped zucchini, and 1 teaspoon dried basil to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
  5. 5
    Pour 2 cups of tomato sauce into the skillet with the vegetables. Simmer for 5 minutes to blend flavors, then remove from heat.
  6. 6
    Cook lasagne noodles according to package directions until al dente. Drain and immediately immerse in cold water to stop cooking, then drain again.
  7. 7
    Spread 1 1/2 cups of tomato sauce on the bottom of the prepared baking dish.
  8. 8
    Lay 4 lasagne noodles over the sauce, overlapping slightly if necessary.
  9. 9
    Spread half of the ricotta cheese mixture over the noodles. Top with half of the vegetable-tomato mixture. Sprinkle with 1 cup of shredded mozzarella.
  10. 10
    Repeat the layers: add 4 noodles, remaining ricotta mixture, remaining vegetable-tomato mixture, and 1 cup of shredded mozzarella.
  11. 11
    Top with the remaining 4 noodles. Pour the remaining tomato sauce over the noodles.
  12. 12
    Sprinkle the top generously with shredded cheddar cheese and remaining Parmesan cheese.
  13. 13
    Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  14. 14
    Let stand for 10 minutes before slicing to allow layers to set.

Nutrition Facts

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 12g60%
Cholesterol 80mg27%
Sodium 600mg25%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 8g
Protein 25g50%

* 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, vegetarian, italian, pasta, cheese, ricotta, mozzarella, cheddar, parmesan, tomato sauce, mushrooms, zucchini, baked, casserole, dinner, comfort food, garlic, onion, basil
Read it online: https://www.chefs-mate.com/recipe/cheese-and-vegetable-lasagne/