Our Special Vegetarian Lasagne
Indulge in the hearty layers of "Our Special Vegetarian Lasagne," a family-friendly classic packed with vibrant vegetables and creamy cheeses. This recipe showcases a medley of zucchini, bell peppers, mushrooms, and spinach, all sautéed to perfection and layered between tender lasagne sheets. A rich homemade tomato sauce infused with basil and oregano perfectly complements the ricotta-parsley mixture, while a golden topping of mozzarella and Parmesan adds the final touch of indulgence. With just 30 minutes of prep time, this satisfying vegetarian dish is perfect for weeknight dinners or special gatherings. Serve it hot and enjoy a comforting, flavorful meal everyone will love.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 2 tablespoons Olive oil
- 2 medium, diced Zucchini
- 2 medium, diced Bell peppers
- 250 grams, sliced Mushrooms
- 200 grams Spinach
- 3 cloves, minced Garlic
- 800 grams (2 cans) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 400 grams Ricotta cheese
- 2 tablespoons, chopped Fresh parsley
- 300 grams, shredded Mozzarella cheese
- 50 grams, grated Parmesan cheese
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to boil and cook the lasagne sheets according to package instructions. Once cooked, drain and set them aside on a clean kitchen towel.
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, bell peppers, and sliced mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.
Add the spinach and minced garlic to the skillet. Cook for another 2-3 minutes until the spinach is wilted. Season with salt and black pepper. Remove from heat and set aside.
In a large saucepan, combine the crushed tomatoes, dried oregano, and dried basil. Bring to a simmer over medium-low heat and cook for 10 minutes to let the flavors meld together. Season with additional salt and pepper if needed.
In a medium bowl, mix the ricotta cheese with the chopped parsley and a pinch of salt. Stir until smooth and evenly combined.
To assemble the lasagne, spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of lasagne sheets over the sauce.
Spread a third of the ricotta mixture over the lasagne sheets, followed by a third of the sautéed vegetables. Sprinkle a handful of shredded mozzarella over the vegetables.
Repeat the process for two more layers, ending with a final layer of lasagne sheets topped with the remaining tomato sauce. Sprinkle the top with the remaining mozzarella and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy your Special Vegetarian Lasagne!
Nutrition Facts
Calories |
27197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 275% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 9637 mg | 419% | |
| Total Carbohydrate | 6210.3 g | 2258% | |
| Dietary Fiber | 1284.9 g | 4589% | |
| Total Sugars | 4283.0 g | ||
| Protein | 1392.0 g | 2784% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12849 mg | 988% | |
| Iron | 321.2 mg | 1785% | |
| Potassium | 300556 mg | 6395% | |
*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.
