Vegetable Lasagna Recipe
Vegetable Lasagna is a comforting and hearty Italian dish made with layers of lasagna noodles, ricotta cheese, a medley of sautéed vegetables, marinara sauce, and gooey melted mozzarella cheese. It's a flavorful and satisfying meal that's perfect for gatherings or a cozy dinner at home.
Ingredients
- 2 cups tomato sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups mixed vegetables (such as bell peppers, zucchini, mushrooms, and spinach), chopped
- 1 tablespoon olive oil
- cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- 12 lasagna noodles, cooked according to package instructions
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Tomato Sauce:
For the Vegetable Filling:
For the Béchamel Sauce:
Other Ingredients:
Instructions
- Preheat the oven to 375°F (190°C).
- For the Tomato Sauce: In a bowl, mix the tomato sauce, dried oregano, dried basil, salt, and pepper. Set aside.
- For the Vegetable Filling: In a pan, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant. Add the chopped mixed vegetables and sauté until they are tender. Season with salt and pepper. Remove from heat and set aside.
- For the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add all-purpose flour and whisk continuously for a minute to form a roux. Gradually add milk while whisking to avoid lumps. Cook the sauce until it thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat.
- To Assemble: In a baking dish, spread a thin layer of tomato sauce. Place a layer of cooked lasagna noodles on top. Spread a portion of the sautéed vegetable filling over the noodles. Drizzle a generous amount of béchamel sauce over the vegetables. Sprinkle some mozzarella cheese over the sauce.
- Repeat the layers until all the ingredients are used, ending with a layer of lasagna noodles on top.
- Spread the remaining tomato sauce over the top layer of noodles. Sprinkle a mixture of mozzarella and Parmesan cheeses over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.
- Once baked, let the Vegetable Lasagna rest for a few minutes before slicing and serving.
- Garnish with fresh basil leaves or parsley if desired.
Note
- You can customize the vegetable fillings based on your preferences. Common options include spinach, mushrooms, zucchini, and bell peppers.
- Be sure to cook the lasagna noodles until they are al dente (firm to the bite) to prevent them from becoming too soft during baking.
- Allow the lasagna to rest for a few minutes before slicing and serving to help the layers set.
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