Veggie Lasagna
This Veggie Lasagna is a hearty, comforting dish that proves vegetables can be the star of the show. Layers of al dente pasta noodles are stacked with a rich, herb-infused tomato sauce and a colorful medley of sautéed zucchini, broccoli, carrots, mushrooms, and bell peppers. The creamy ricotta and melted mozzarella bind the layers together, creating a satisfying texture that holds up beautifully when sliced. It’s a vibrant, flavorful meal perfect for busy weeknights or gathering with friends. Serve it warm with a side of garlic bread and a crisp green salad for a complete, home-cooked feast that everyone will love.
Description
This Veggie Lasagna is a hearty, comforting dish that proves vegetables can be the star of the show. Layers of al dente pasta noodles are stacked with a rich, herb-infused tomato sauce and a colorful medley of sautéed zucchini, broccoli, carrots, mushrooms, and bell peppers. The creamy ricotta and melted mozzarella bind the layers together, creating a satisfying texture that holds up beautifully when sliced. It’s a vibrant, flavorful meal perfect for busy weeknights or gathering with friends. Serve it warm with a side of garlic bread and a crisp green salad for a complete, home-cooked feast that everyone will love.
Ingredients
- 3 cloves garlic
- 1/2 white onion
- 2 15oz. cans tomato puree
- 1/2 red bell pepper
- 2 carrots
- 1 broccoli flowerette
- 1 med. zucchini
- 3-4 lg. mushrooms
- 8 oz. ricotta cheese
- 12 oz. mozzarella, shredded
- 1 lb. lasagna noodles
- olive oil
- fresh basil
- oregano
- italian parsley
- salt and pepper to taste
- parmesan cheese for topping
Directions
- 1 Preheat oven to 375 degrees F (190 degrees C).
- 2
In a large skillet, heat olive oil over medium heat. Mince garlic and onion, then sauté until translucent.- 3
Pour in the tomato puree. Add fresh basil, oregano, italian parsley, salt, and pepper to taste. Stir well and let simmer on low heat while you prepare the vegetables.- 4
Chop the red bell pepper, carrots, broccoli, zucchini, and mushrooms into bite-sized pieces.- 5
In a separate pan, sauté the chopped vegetables in olive oil until tender-crisp. Season with salt and pepper.- 6
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop cooking.- 7
Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish.- 8
Layer 1/3 of the cooked noodles over the sauce. Top with 1/2 of the sautéed vegetables, half of the ricotta cheese, and a bit less than half of the mozzarella cheese. Spoon some sauce over this layer.- 9
Repeat the layering process with another third of the noodles, remaining vegetables, remaining ricotta, and remaining mozzarella, adding more sauce as needed.- 10
Top with the final layer of noodles. Spread the remaining tomato sauce evenly over the top, followed by any remaining mozzarella cheese.- 11
Cover the dish tightly with aluminum foil. Bake for 30 minutes.- 12
Remove the foil and sprinkle with parmesan cheese. Bake for an additional 10 minutes until the cheese is bubbly and golden.- 13
Remove from oven and let stand for 10 minutes before slicing to allow layers to set.NoteStorage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven.
Variations: Add spinach or kale to the vegetable mix for extra greens. You can also substitute part of the mozzarella with parmesan for a sharper flavor.
Tips: If using fresh ricotta, drain it in a cheesecloth for 30 minutes to remove excess moisture and prevent a watery lasagna.
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