Vegetable Lasagna
Try this Vegetable Lasagna recipe, or contribute your own.
Try this Vegetable Lasagna recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- olive oil
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/4 cup parmesan cheese
- 16 ounces ricotta cheese
- 1 package gluten-free lasagna noodles (i used tinkyada)
- 3 large carrots shredded (about 2 c.)
- 3 small zucchini chopped (about 2 c.)
- 1 small onion chopped (about 3/4 c.)
- 2 cups sliced mushrooms (i used baby bellas)
- 8 ounces shredded mozzarella (about 2 c.)
- 1 jar (24 oz.) pasta sauce
- Carbohydrate 58.7409511324767 g
- Cholesterol 151.613634590016 mg
- Fat 40.8706931061863 g
- Fiber 9.17598341113986 g
- Protein 63.83728090416 g
- Saturated Fat 24.7836962195343 g
- Serving Size 1 1 recipe (1255g)
- Sodium 865.294253923823 mg
- Sugar 49.5649677213368 g
- Trans Fat 2.39925320860401 g
- Calories 839 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cook the noodles according to package instructions, but undercook them a little bit. Drain and rinse the noodles in cold water. Set aside.
- Sauté the mushrooms in a large skillet with a little oil (2 Tb.). Remove them to a bowl.
- Add more oil if needed, and sauté the carrots, zucchini, onion, and garlic until just tender. Add the mushrooms to the veggies, sprinkle with the salt, and gently mix.
- In a separate bowl, combine the ricotta cheese, 1/4 cup Parmesan cheese, parsley, oregano, and basil.
- Spread 3/4 cup of the pasta sauce over the bottom of a 9 x 13 inch baking dish. Place four lasagna noodles on top of the sauce.
- Put half the vegetables on the noodles.
- Dot with half the ricotta cheese mixture.
- Spread half the remaining pasta sauce over top and sprinkle with 1 cup mozzarella cheese.
- Repeat layers: noodles, vegetables, ricotta cheese, sauce, mozzarella cheese. Add the additional 1/4 cup Parmesan cheese on top.
- Bake at 350 degrees 35–45 minutes until hot and bubbly. Let rest 10–15 minutes before serving.
My Vegetable Lasagna Adventure: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That's why I’m always on the lookout for recipes that are both delicious and easy to make. This Vegetable Lasagna fits the bill perfectly. It’s hearty, flavorful, and comes together surprisingly quickly, making it a weeknight staple in our home. Forget those complicated, time-consuming lasagna recipes; this one is a game-changer. The beauty lies in its simplicity. No fancy techniques, just fresh ingredients and a straightforward process that even a beginner cook can master. The result? A warm, comforting dish that the whole family will devour.
The secret to this lasagna's success, I’ve found, lies in the balance of flavors. The sweetness of the carrots and zucchini complements the earthy mushrooms perfectly. The herbs – basil, oregano, and parsley – add a depth of flavor that elevates the dish beyond your average lasagna. And let’s not forget the creamy ricotta cheese, which adds a luxurious touch without making the dish overly heavy. I love using gluten-free lasagna noodles – they make the entire meal a little lighter, but you can absolutely use regular pasta too. This recipe is highly adaptable; feel free to experiment with different vegetables or cheeses to create your own personalized version. Perhaps add some spinach or roasted red peppers for extra color and flavor. The possibilities are endless!
Beyond its ease and deliciousness, this Vegetable Lasagna also offers a great way to sneak in extra veggies into your family’s diet. My kids, who are notoriously picky eaters, love this dish, and I know they're getting a good dose of nutrients with each bite. This is important to me, as a parent. I want to provide them with healthy meals that they actually enjoy eating. I find this recipe to be a great way to achieve that. It’s important to choose fresh, high-quality ingredients – the taste difference is remarkable! And that’s it; the whole process, from preparation to cleanup, feels manageable even on the busiest of days. This recipe has become a go-to for those nights when I need a satisfying, healthy, and delicious meal without the fuss.
Beyond the Recipe: Lasagna Love
I find that cooking, particularly making something like this lasagna, is more than just preparing a meal; it’s an act of love. The aroma filling the kitchen as it bakes is comforting and inviting. It’s a tangible expression of care, a symbol of nurturing. The process of layering the ingredients, carefully constructing each layer, is almost meditative. And the shared meal at the end, the conversations and laughter around the table, are what make it all worthwhile. The satisfaction of creating something delicious and nourishing for those you love is truly rewarding. This vegetable lasagna isn’t just a recipe; it's a small act of love in a busy world.
Tips and Variations:
- Make it ahead: Assemble the lasagna the night before and bake it the next day. This allows the flavors to meld beautifully.
- Add some heat: For a spicier lasagna, add a pinch of red pepper flakes to the vegetable mixture.
- Meat lover's twist: Add cooked ground meat (turkey or beef) for a heartier dish.
- Cheese variations: Feel free to experiment with different cheeses! Fontina, provolone, or even a blend of your favorite cheeses would be delicious.
- Frozen vegetables: In a pinch, you can use frozen vegetables. Just make sure to thaw and drain them completely before using.
This vegetable lasagna is a true testament to the idea that delicious and healthy meals don't have to be complicated. It’s a recipe that has earned its place in my weeknight rotation, and I hope it finds a home in yours too. Enjoy!
