Italian Vegetarian Lasagna

This comforting Italian Vegetarian Lasagna is a family favorite that balances savory roasted vegetables with creamy, tangy cheeses. Layers of tender noodles are stacked with a medley of zucchini, mushrooms, spinach, and bell peppers, all bound together by a light ricotta and cottage cheese mixture. The dish is finished with a simple tomato sauce and melted mozzarella for a golden, bubbly top. It's an excellent option for weeknight dinners or meal prep, offering a satisfying texture and rich flavor without the heaviness of meat. Serve it warm with a side salad for a complete, home-style meal.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 517.5

Dietary: Low-fat, Vegan, Vegetarian

Description

This comforting Italian Vegetarian Lasagna is a family favorite that balances savory roasted vegetables with creamy, tangy cheeses. Layers of tender noodles are stacked with a medley of zucchini, mushrooms, spinach, and bell peppers, all bound together by a light ricotta and cottage cheese mixture. The dish is finished with a simple tomato sauce and melted mozzarella for a golden, bubbly top. It's an excellent option for weeknight dinners or meal prep, offering a satisfying texture and rich flavor without the heaviness of meat. Serve it warm with a side salad for a complete, home-style meal.

Ingredients

Lasagna noodles
Dry sherry or unsweetened apple juice
Onion, finely chopped
Fresh mushrooms, sliced
Zucchini, coarsely grated (about 4 cups)
Red or green bell peppers, seeded & chopped
Fresh spinach
Dried basil leaves
Dried oregano leaves
Light ricotta cheese
Nonfat cottage cheese
Grated Parmesan cheese
Tomato sauce
Shredded low moisture part-skim Mozzarella cheese

Directions

1
Preheat oven to 425°F (220°C).
2
Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray.
3
Cook lasagna noodles according to package directions until al dente. Drain and set aside to keep warm.
4
In a large nonstick skillet or Dutch oven, bring sherry (or apple juice) to a boil over medium-high heat.
5
Add chopped onion and cook for 3 minutes, stirring frequently.
6
Add mushrooms, zucchini, and bell peppers; cook for 5 minutes, stirring occasionally.
7
Add spinach, basil, and oregano; cook for 2 minutes until spinach is wilted.
8
Remove skillet from heat and drain any excess liquid from the vegetable mixture well.
9
In a medium bowl, combine ricotta cheese, cottage cheese, and Parmesan cheese; mix until smooth and well blended.
10
Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
11
Spread 1/3 of the cheese mixture over the noodles, then top with 1/3 of the vegetable mixture.
12
Repeat the layering two more times with noodles, cheese mixture, and vegetables.
13
Top with the remaining 3 lasagna noodles, spread tomato sauce evenly, and sprinkle with mozzarella cheese.
14
Cover dish tightly with foil (spray underside of foil with cooking spray to prevent sticking).
15
Bake for 25-30 minutes, or until the edges are bubbly.
16
Remove foil and bake for an additional 5 minutes, or until the top is light golden brown.
17
Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 517.5kcal

% Daily Value *
Total Fat 20.0g31%
Saturated Fat 3.5g18%
Cholesterol 63.0mg21%
Sodium 1878.9mg79%
Total Carbohydrate 71.6g24%
Dietary Fiber 5.4g22%
Sugars 1.6g
Protein 20.0g40%

* 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: vegetarian, lasagna, italian, vegetables, zucchini, mushrooms, spinach, ricotta, mozzarella, baked, comfort food, dinner, family meal, low fat, healthy, pasta, cheese, tomato sauce, meal prep, oven

Read it online: https://www.chefs-mate.com/recipe/italian-vegetarian-lasagna-3/