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Best Easy Vegetarian Lasagna Recipe

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Easy Vegetable Lasagne Recipe Arla UK
Easy Vegetable Lasagne Recipe Arla UK from www.arlafoods.co.uk

Description

Lasagna is a classic Italian dish loved by many across the globe. While the traditional recipe calls for meat, this easy vegetarian lasagna recipe is equally delicious and packed with flavor. This dish is perfect for vegetarians and meat-eaters alike, and it's a great way to sneak in some vegetables into your diet. With layers of pasta, cheese, and veggies, this recipe is sure to be a crowd-pleaser.

Prep Time

This recipe takes about 20 minutes of prep time.

Cook Time

The lasagna needs to be baked for 40-45 minutes.

Ingredients

  • 1 box of lasagna noodles
  • 2 cups of shredded mozzarella cheese
  • 1 cup of grated parmesan cheese
  • 2 cups of ricotta cheese
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 cans of crushed tomatoes
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 1 tablespoon of sugar
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 cup of sliced mushrooms

Equipment

  • Large pot
  • Large baking dish
  • Frying pan
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

1. Preheat the oven to 375°F. 2. Cook the lasagna noodles according to the package instructions. Drain and set aside. 3. In a frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft. 4. Add the crushed tomatoes, basil, oregano, and sugar. Let the sauce simmer for 10-15 minutes. 5. In a mixing bowl, combine the ricotta cheese, egg, and 1 cup of mozzarella cheese. 6. In a separate frying pan, sauté the zucchini, bell pepper, and mushrooms until soft. 7. In a large baking dish, spread a layer of the tomato sauce on the bottom. 8. Add a layer of lasagna noodles on top of the sauce. 9. Spread a layer of the ricotta cheese mixture on top of the noodles. 10. Add a layer of the sautéed vegetables on top of the cheese mixture. 11. Repeat the layers of tomato sauce, noodles, ricotta cheese mixture, and sautéed vegetables until all ingredients are used up. 12. Top the lasagna with the remaining mozzarella cheese and grated parmesan cheese. 13. Cover the baking dish with foil and bake for 30 minutes. 14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. 15. Let the lasagna cool for a few minutes before serving.

Notes

This lasagna recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply cover it with foil and bake at 350°F for 30-40 minutes, or until heated through.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 350
  • Protein: 20g
  • Carbohydrates: 40g
  • Fat: 13g
  • Fiber: 4g
  • Sodium: 500mg

Recipes FAQ

Can I make this recipe vegan?

Yes! Simply replace the cheese with vegan cheese and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

Can I add more vegetables to this recipe?

Absolutely! You can add any vegetables you like, such as spinach, kale, or carrots.

Can I use gluten-free lasagna noodles?

Yes! There are many brands of gluten-free lasagna noodles available in stores.

Recipe Tips

  • Be sure to cook the lasagna noodles al dente (firm to the bite), as they will continue to cook in the oven.
  • Make sure to spread the layers evenly to ensure even cooking.
  • You can use any type of cheese you prefer, such as cheddar or goat cheese.
  • You can add more or less tomato sauce depending on your preference.
  • If you don't have fresh vegetables, you can use frozen vegetables instead.

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