Vegetarian Lasagna Chapala
Prepare to elevate your weeknight dinners with this bold and flavorful Vegetarian Lasagna Chapala! This unique recipe combines the hearty comfort of classic lasagna with the smoky, spicy kick of chipotle peppers in adobo sauce. Packed with layers of tender zucchini, red bell peppers, earthy Portobello mushrooms, and vibrant spinach, this vegetarian dish is as nutritious as it is delicious. A creamy ricotta filling pairs perfectly with a rich, homemade tomato-chipotle sauce, while bubbly mozzarella and Parmesan provide a perfectly golden topping. Ideal for vegetarians and spice enthusiasts alike, this lasagna is finished with optional fresh cilantro for a zesty garnish. Ready in just over an hour, it’s the ultimate crowd-pleasing, plant-based dinner!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 tablespoons Olive oil
- 2 medium Zucchini, sliced into thin rounds
- 1 large Red bell pepper, diced
- 2 cups Portobello mushrooms, diced
- 4 cups Spinach leaves
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 28 ounces Canned diced tomatoes
- 2 pieces Chipotle peppers in adobo sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil, cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the zucchini, red bell pepper, and mushrooms, and sauté for 8-10 minutes until tender. Add the spinach and cook for another 2 minutes until wilted. Remove vegetables from heat and set aside.
In a blender or food processor, combine the diced tomatoes, chipotle peppers, minced garlic, oregano, cumin, 1 teaspoon salt, and black pepper. Blend until smooth to create the tomato-chipotle sauce.
In a mixing bowl, combine the ricotta cheese with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until well blended.
Spread 1/2 cup of the tomato-chipotle sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them. Add 1/3 of the sautéed vegetable mixture, 1/3 of the ricotta mixture, and 1/3 of the shredded mozzarella. Spoon 1/3 of the remaining tomato-chipotle sauce over the top.
Repeat the layering process two more times, finishing with a final layer of mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
5178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9566 mg | 416% | |
| Total Carbohydrate | 623.0 g | 227% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 73.8 g | ||
| Protein | 255.5 g | 511% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 5149 mg | 396% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 7017 mg | 149% | |
*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.
