This delicious and nutritious vegetarian lasagna is packed with vegetables, flavorful tomato sauce, and creamy ricotta cheese. It’s a hearty, wholesome meal that’s perfect for any occasion. Enjoy this guilt-free comfort food with your family and friends.
Ingredients
For the Vegetable Filling:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 large eggplant, diced
- 2 cups fresh spinach, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Tomato Sauce:
- 4 cups canned crushed tomatoes (or 2 cans, 28 ounces each)
- 1 small can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
For the Ricotta Mixture:
- 2 cups ricotta cheese (use low-fat or part-skim for a healthier option)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (use low-fat for a healthier option)
- 1/4 cup chopped fresh basil (optional)
For Assembling:
- 12 whole grain lasagna noodles (cooked according to package instructions)
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Vegetable Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Add the diced zucchinis, eggplant, red and yellow bell peppers, and mushrooms. Sauté until the vegetables are tender, about 10-12 minutes.
- Stir in the chopped spinach, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
- Prepare the Tomato Sauce:
- In a medium saucepan, combine the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and pepper. Simmer over medium heat for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare the Ricotta Mixture:
- In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and 2 cups of shredded mozzarella cheese. Mix until well combined. If using fresh basil, stir it into the mixture.
- Assemble the Lasagna:
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread a layer of the ricotta mixture over the noodles.
- Add a layer of the sautéed vegetables.
- Repeat the layers: sauce, noodles, ricotta mixture, and vegetables, until all ingredients are used, ending with a layer of noodles and sauce on top.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Allow the lasagna to cool for about 10 minutes before slicing and serving.
Enjoy this healthy and flavorful vegetarian lasagna with a side salad or garlic bread for a complete meal.
Have a great day!