Vegetarian Lasagna with Radicchio and Shiitakes
Layered with rich marinara sauce, creamy ricotta, and gooey mozzarella, this Vegetarian Lasagna with Radicchio and Shiitakes takes a bold, gourmet spin on a classic comfort dish. Earthy shiitake mushrooms and slightly bitter radicchio create a unique flavor medley, balanced beautifully with fragrant Italian seasonings and a trio of cheeses. Each layer comes together with tender lasagna noodles for a hearty, satisfying meal that's perfect for vegetarians and veggie lovers alike. This lasagna recipe is not only impressive but also approachable, with a straightforward preparation process and an irresistible oven-baked finish. Serve it as the centerpiece of a family dinner or a standout dish for potlucks—don’t forget to garnish with fresh parsley for an elegant touch!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 8 ounces Shiitake mushrooms
- 1 head Radicchio
- 3 tablespoons Olive oil
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese
- 3 pieces Garlic cloves
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or parchment paper to prevent sticking.
Thinly slice the shiitake mushrooms and finely chop the radicchio. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the sliced shiitake mushrooms to the skillet and cook for 5-7 minutes or until softened and slightly golden. Remove the mushrooms and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the radicchio for 3-4 minutes until wilted. Season with salt and pepper to taste. Set aside.
In a medium bowl, mix the ricotta cheese with the dried Italian seasoning, salt, and black pepper.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 3 cooked lasagna noodles over the sauce. Spread about 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed mushrooms and radicchio. Sprinkle 1/3 of the shredded mozzarella cheese over the vegetables, then add a spoonful of marinara sauce.
Repeat this layering process two more times, finishing with a topping of marinara sauce and the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese to prevent sticking.
Bake the lasagna in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped fresh parsley (optional) and serve warm.
Nutrition Facts
Calories |
5026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 6359 mg | 276% | |
| Total Carbohydrate | 611.4 g | 222% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 55.7 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 4766 mg | 367% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3618 mg | 77% | |
*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.
