Vegetarian Lasagna
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
719 kcal
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Course
Main Course
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Cuisine
Italian
Vegetarian Lasagna
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This easy and delicious vegetable lasagna is meatless and is made with layers of pasta, ricotta cheese, and roasted vegetables. It's a great way to get your daily dose of vegetables!
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Ingredients
For the sauce
- 1 teaspoon olive oil
- ½ lb white button mushrooms sliced
- 1 eggplant cut into small cubes
- 1 zucchini cut into small cubes
- 1 carrot cut into small cubes
- 1 onion large, chopped
- 3 cloves garlic minced
- 6 oz spinach
- 28 oz tomatoes chopped plum tomatoes or substitute other diced variety
- ½ teaspoon red pepper flakes
- ½ teaspoon salt adjust to taste
- ⅓ teaspoon black pepper adjust to taste
- 1 tablespoon dried oregano
- 1 tablespoon sugar
For the lasagna
- 1 lb no boil lasagna noodles can also use fresh lasagna noodles
- 16 oz ricotta cheese
- 4 cups mozzarella shredded
- ¼ cup fresh basil chopped
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Instructions
- Place a large pot over medium heat and warm a good drizzle of olive oil. Allow the oil to shimmer.
- Once the oil is hot, add the mushrooms, eggplant, zucchini, onion, and salt to the pot. Stir the veggies every couple of minutes and cook until they develop a golden color on the edges. This should take about 8 to 12 minutes.
- Add the garlic, cook for a minute and then add a few large handfuls of spinach to the pot and continue cooking, stirring frequently, until the spinach wilts. Repeat this process with the remaining spinach and cook until all is wilted, for about 3 minutes.
- Pour the chopped plum tomatoes, red pepper flakes, salt, and pepper. Simmer covered for 20 minutes, stirring occasionally. Add a splash of water if the sauce starts to stick to the bottom of the pan. You should have a thick sauce full of flavor. Remove from the heat and reserve.
- Preheat your oven to 350℉.
- To assemble the lasagna, add a portion of the tomato mixture to the bottom of the baking dish, making sure you have enough for 4 even layers.
- Place about 3 or 4 lasagna noodles lengthwise, overlapping a bit. You can cut the noodles to size if needed.
- Next, spread ⅓ of the ricotta evenly over the sauce layer, followed by approximately ⅓ of the mozzarella
- Repeat layering process until you reach the top layer.
- Once you've reached the last layer, spread remaining sauce evenly over it. Finally, spread the remaining mozzarella over the top layer of sauce.
- Bake in the oven for 20 to 30 minutes. You can also broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
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- Use fresh, high-quality ingredients, including freshly grated cheese.
- Prepare the vegetables well by chopping them evenly and removing moisture. You can roast the vegetables until golden brown, but don't overcook them.
- Opt for a lighter tomato sauce or broth, and don't oversauce the lasagna.
- Balance the layers and season well with fresh herbs.
- Cover the lasagna while baking, then remove the foil to allow the cheese to brown.
- Let the lasagna rest before serving.
Nutrition Information
Show Details
Calories
719kcal
(36%)
Carbohydrates
79g
(26%)
Protein
39g
(78%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
131mg
(44%)
Sodium
772mg
(32%)
Potassium
1254mg
(36%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
6500IU
(130%)
Vitamin C
37mg
(41%)
Calcium
615mg
(62%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 79g | 26% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 131mg | 44% |
| Sodium | 772mg | 32% |
| Potassium | 1254mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 6500IU | 130% |
| Vitamin C | 37mg | 41% |
| Calcium | 615mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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