Vegetarian Homemade Lasagne
Elevate your dinner table with this irresistible Vegetarian Homemade Lasagne, showcasing layers of tender lasagne noodles, a hearty vegetable tomato sauce, and creamy ricotta cheese filling. Packed with vibrant ingredients like zucchini, bell peppers, spinach, and mushrooms, this dish bursts with fresh flavors and wholesome goodness. Perfectly seasoned with oregano and basil, and topped with melted mozzarella, it delivers all the comfort of classic lasagne with a nutrient-rich twist. Ideal for family dinners or gatherings, this meat-free masterpiece is easy to make and guaranteed to impress. Ready in under two hours, this recipe serves 8 and is a delightful option for vegetarians or anyone craving a satisfying pasta casserole.
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Recipe Information
Ingredients
- 12 sheets lasagne noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium bell peppers, diced
- 2 medium zucchini, sliced
- 8 ounces mushrooms, sliced
- 10 ounces spinach, fresh or frozen
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 0.5 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagne noodles according to package instructions until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the diced bell peppers, sliced zucchini, and sliced mushrooms to the pan. Sauté for 7-10 minutes or until the vegetables are tender.
Stir in the spinach and cook until wilted. If using frozen spinach, ensure it is thawed and excess moisture is squeezed out before adding.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper to the pan. Stir well and let the sauce simmer for 10 minutes.
In a mixing bowl, combine the ricotta cheese, egg, and grated parmesan cheese. Mix until smooth and well-combined.
To assemble the lasagne, spread a thin layer of the vegetable tomato sauce on the bottom of a 9x13-inch baking dish.
Place 3-4 lasagne noodles over the sauce, overlapping slightly. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable sauce, and sprinkle with one-third of the mozzarella cheese.
Repeat the layers twice more, finishing with a layer of noodles topped with the remaining sauce and mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 15 minutes, until the cheese is golden and bubbly.
Let the lasagne cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 648.6 g | 236% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 85.7 g | ||
| Protein | 244.9 g | 490% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 4530 mg | 348% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 7497 mg | 160% | |
*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.
