Recipe: Vegetarian Lasagna

A delicious and easy to make vegetarian lasagna. I use the precooked noodles to make this as easy as possible, the trick with those is to make sure you have enough sauce covering to the edges so they get nice and soft when baked.

Vegetarian Lasagna

AuthorMab

Yields8 Servings

Ingredients
 250 g lasagna noodles, cooked
 30 ml olive oil
 1 onion, finely diced
 6 cloves of garlic, finely diced
 1 bell pepper, diced
 225 g mushrooms, diced
 2 zucchini, diced
 800 g canned tomatoes
 125 ml white wine (or vegetable stock)
 salt and pepper,red pepper flakes, cayenne, chili powder, and paprika (to taste)
 800 g ricotta
 2 eggs
 125 g Parmesan, grated
 450 g mozzerella

Directions
1

Preheat the oven to 350°. Then in a dutch oven heat the olive oil.

2

To the olive oil add the onion and garlic and cook for 1-2 minutes.

3

Add the bell pepper zucchini, and mushrooms as well as the seasonings, cook until soft.

4

To the cooking vegetables add the tomatoes, wine and seasonings and let come to a soft boil, about 20 minutes of cooking.

5

While the sauce is cooking combined the ricotta with eggs and parmesan.

6

Assemble the lasagna in a large square or rectangle pan, with a layer of sauce, then noodles, then ricotta and then mozzarella, top with sauce and continue in that fashion until pan is full. Top with extra cheese on top.

7

Bake for 30-35 minutes until top starts to brown and cheese melts through.

Adapted from Dash and a Pinch

Ingredients

Ingredients
 250 g lasagna noodles, cooked
 30 ml olive oil
 1 onion, finely diced
 6 cloves of garlic, finely diced
 1 bell pepper, diced
 225 g mushrooms, diced
 2 zucchini, diced
 800 g canned tomatoes
 125 ml white wine (or vegetable stock)
 salt and pepper,red pepper flakes, cayenne, chili powder, and paprika (to taste)
 800 g ricotta
 2 eggs
 125 g Parmesan, grated
 450 g mozzerella

Directions

Directions
1

Preheat the oven to 350°. Then in a dutch oven heat the olive oil.

2

To the olive oil add the onion and garlic and cook for 1-2 minutes.

3

Add the bell pepper zucchini, and mushrooms as well as the seasonings, cook until soft.

4

To the cooking vegetables add the tomatoes, wine and seasonings and let come to a soft boil, about 20 minutes of cooking.

5

While the sauce is cooking combined the ricotta with eggs and parmesan.

6

Assemble the lasagna in a large square or rectangle pan, with a layer of sauce, then noodles, then ricotta and then mozzarella, top with sauce and continue in that fashion until pan is full. Top with extra cheese on top.

7

Bake for 30-35 minutes until top starts to brown and cheese melts through.

Vegetarian Lasagna

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