This vegetarian lasagna is a comforting and hearty meal that brings the warmth of Italian home cooking to your table. The dish features layers of tender lasagna noodles, a creamy ricotta and broccoli filling, and a robust, slow-simmered tomato sauce infused with garlic and basil. The combination of textures&# 226;ÂÂsoft pasta, creamy cheese, and tender vegetablesâÂÂcreates a satisfying experience that appeals to both vegetarians and meat-lovers alike. It is an excellent choice for weeknight dinners when you need something substantial yet simple, or for weekend gatherings where leftovers are welcome. The flavors meld beautifully during baking, offering a savory, aromatic taste that is sure to become a family favorite. Serve with a simple green salad and crusty bread for a complete meal.
Vegetarian Lasagna
Description
This vegetarian lasagna is a comforting and hearty meal that brings the warmth of Italian home cooking to your table. The dish features layers of tender lasagna noodles, a creamy ricotta and broccoli filling, and a robust, slow-simmered tomato sauce infused with garlic and basil. The combination of textures&# 226;ÂÂsoft pasta, creamy cheese, and tender vegetablesâÂÂcreates a satisfying experience that appeals to both vegetarians and meat-lovers alike. It is an excellent choice for weeknight dinners when you need something substantial yet simple, or for weekend gatherings where leftovers are welcome. The flavors meld beautifully during baking, offering a savory, aromatic taste that is sure to become a family favorite. Serve with a simple green salad and crusty bread for a complete meal.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Cook lasagna noodles according to package directions until al dente. Drain and set aside.
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Cook frozen chopped broccoli according to package directions until tender. Drain well and set aside.
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In a large saucepan, combine the canned tomatoes (cut up if whole), tomato sauce, chopped celery, chopped onion, chopped green or sweet red pepper, dried basil, bay leaves, and minced garlic.
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Bring the sauce mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens.
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Remove and discard the bay leaves from the sauce.
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In a medium bowl, beat the egg. Stir in the low-fat ricotta cheese, grated Parmesan cheese, and 1/4 teaspoon pepper.
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Fold the cooked broccoli into the ricotta cheese mixture until evenly combined.
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Spread about 1/2 cup of the tomato sauce in the bottom of a 13x9x2 inch baking dish.
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Layer half of the cooked noodles over the sauce, followed by half of the broccoli-ricotta mixture, and then half of the remaining tomato sauce.
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Repeat the layers with the remaining noodles, broccoli mixture, and tomato sauce.
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Bake uncovered in the preheated oven for 25 minutes.
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Sprinkle the shredded Mozzarella cheese evenly over the top of the lasagna.
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Return to oven and bake for an additional 5 minutes, or until the cheese is melted and the lasagna is heated through.
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Let the lasagna stand 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.
