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Vegetarian Lasagna

Vegetarian Lasagna recipe image
This comforting Vegetarian Lasagna is a family favorite that delivers deep, savory flavors without meat. Layers of tender pasta are nestled between a rich, slow-simmered tomato sauce infused with bay leaves and fresh herbs, along with crisp celery and sweet peppers. The dish bakes until bubbly and golden, creating a perfect balance of textures. It&# 226;€™s an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples, this recipe brings home-style warmth and satisfaction to your table every time.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 518.8
Dietary: Vegan, Vegetarian
Description
This comforting Vegetarian Lasagna is a family favorite that delivers deep, savory flavors without meat. Layers of tender pasta are nestled between a rich, slow-simmered tomato sauce infused with bay leaves and fresh herbs, along with crisp celery and sweet peppers. The dish bakes until bubbly and golden, creating a perfect balance of textures. It&# 226;€™s an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples, this recipe brings home-style warmth and satisfaction to your table every time.
Ingredients
  • 8 Lasagna Noodles
  • 14 1/2 ounce Can Tomatoes
  • 1 cup Chopped Celery
  • 1 cup Chopped Green or Sweet Red Pepper
  • 2 Bay leaves
Directions
  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package directions.
  3. 3
    Drain the pasta and lay the noodles flat on a baking sheet or plate to prevent sticking.
  4. 4
    In a large saucepan, combine the canned tomatoes, chopped celery, chopped peppers, and bay leaves.
  5. 5
    Simmer the vegetable mixture over medium heat for 10-15 minutes until the vegetables are tender and the sauce thickens slightly.
  6. 6
    Remove the bay leaves from the sauce and season with salt and pepper to taste.
  7. 7
    Spoon a thin layer of sauce into the bottom of a 9x13 inch baking dish.
  8. 8
    Layer 3-4 noodles over the sauce, then spread half of the remaining sauce over the noodles.
  9. 9
    Repeat the layering with the remaining noodles and sauce, ensuring the top is covered with sauce.
  10. 10
    Cover the dish with foil and bake for 25 minutes.
  11. 11
    Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and lightly browned.
  12. 12
    Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 518.8kcal
% Daily Value *
Total Fat 17.6g28%
Saturated Fat 2.9g15%
Cholesterol 42.0mg15%
Sodium 1178.6mg50%
Total Carbohydrate 90.2g31%
Dietary Fiber 22.0g88%
Sugars 13.7g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3-4 days. Reheat in the oven at 350°F until warmed through.

Variations: Add a layer of ricotta or mozzarella cheese between the layers for a richer, creamier texture.

Tips: If using no-boil noodles, increase the amount of sauce slightly to ensure the pasta cooks properly during baking.

Ingredient Note: The empty ingredient slot in the original recipe has been interpreted as chopped green or sweet red pepper based on common lasagna variations and the stray text in the directions.

Keywords: lasagna, vegetarian, italian, pasta, tomato sauce, celery, bay leaves, peppers, baking, comfort food, main dish, layered, simmering, home cooking, family dinner, meal prep, veggie lasagna
Read it online: https://www.chefs-mate.com/recipe/vegetarian-lasagna-2/