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.

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: Italian

Courses: Dinner

Difficulty: Intermediate

Servings: 1

Calories: 350 calories per serving

Best Season: Suitable throughout the year

Ingredients

For the Tomato Sauce:

2 cup tomato sauce (store-bought or homemade)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For the Vegetable Filling:

2 cup mixed vegetables (such as bell peppers, zucchini, mushrooms, and spinach), chopped
1 tbsp olive oil
cloves garlic, minced
Salt and pepper to taste

For the Béchamel Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cup milk
Salt and pepper to taste
A pinch of nutmeg (optional)

Other Ingredients:

12 lasagna noodles, cooked according to package instructions
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

1
Preheat the oven to 375°F (190°C).
2
For the Tomato Sauce: In a bowl, mix the tomato sauce, dried oregano, dried basil, salt, and pepper. Set aside.
3
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.
4
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.
5
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.
6
Repeat the layers until all the ingredients are used, ending with a layer of lasagna noodles on top.
7
Spread the remaining tomato sauce over the top layer of noodles. Sprinkle a mixture of mozzarella and Parmesan cheeses over the sauce.
8
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.
9
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.
10
Once baked, let the Vegetable Lasagna rest for a few minutes before slicing and serving.
11
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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Read it online: https://tastespread.com/recipe/vegetable-lasagna-recipe/