No Meat Lasagna Just for Aaron
Dive into comfort food bliss with "No Meat Lasagna Just for Aaron," a hearty vegetarian twist on the classic Italian dish that’s brimming with flavor and wholesome ingredients. Perfect for meatless Mondays or any night of the week, this lasagna layers tender lasagna noodles with a rich medley of vegetables like zucchini, mushrooms, and spinach, simmered in a robust tomato sauce seasoned with aromatic herbs. Creamy ricotta, gooey mozzarella, and a touch of Parmesan add indulgent, cheesy goodness to every bite. Simple to prepare yet utterly satisfying, this lasagna is baked to golden perfection and serves as the ultimate crowd-pleaser for family dinners or gatherings. With its nutritious vegetables, cheesy layers, and warm, comforting appeal, it’s a vegetarian delight you’ll want to make again and again.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 large Carrot, grated
- 8 ounces Button mushrooms, finely chopped
- 3 cups Spinach, fresh
- 28 ounces Crushed tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cups Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, according to the package instructions. Drain and lay flat on a clean surface to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
Stir in the minced garlic, zucchini, grated carrot, and mushrooms. Cook for 7-8 minutes until the vegetables are softened and most of the liquid has cooked off.
Add the spinach to the skillet and stir until wilted, about 2 minutes.
Pour in the crushed tomatoes and tomato paste. Stir in the dried basil, dried oregano, salt, and black pepper. Reduce heat to low and simmer the sauce for 10 minutes. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth.
Assemble the lasagna in a 9x13-inch baking dish. Spread a thin layer of the vegetable sauce on the bottom of the dish. Place 3-4 lasagna noodles on top in a single layer.
Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the vegetable sauce and 1 cup of shredded mozzarella. Repeat the layers two more times, finishing with a layer of mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes, until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
5223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 8406 mg | 365% | |
| Total Carbohydrate | 653.4 g | 238% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 84.5 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 5470 mg | 421% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 8441 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
