Description
A cozy and satisfying vegetarian lasagna layered with tender pasta, rich tomato sauce, sautéed zucchini, mushrooms, and bell pepper, creamy ricotta, and golden melted mozzarella, baked until bubbly and perfectly set.
Ingredients
Scale
- 12 lasagna noodles, about 340 grams, cooked according to package instructions
- 2 tablespoons olive oil, about 30 milliliters
- 1 medium onion, finely chopped, about 150 grams
- 3 cloves garlic, minced
- 1 medium zucchini, diced, about 180 grams
- 1 large red bell pepper, diced, about 150 grams
- 200 grams mushrooms, sliced
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste, about 30 grams
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
- 425 grams ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, about 200 grams
- 0.5 cup grated Parmesan cheese, about 50 grams
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 180 degrees Celsius, 350 degrees Fahrenheit.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant. Add zucchini, red bell pepper, and mushrooms. Cook until softened and excess moisture evaporates. Stir in crushed tomatoes, tomato paste, oregano, salt, and black pepper. Simmer for 10 minutes.
- In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, a pinch of salt, and black pepper until smooth and creamy.
- Lightly grease a 9×13 inch baking dish with olive oil.
- Spread a thin layer of sauce in the dish. Add a layer of lasagna noodles, spread ricotta mixture, add vegetable sauce, and sprinkle mozzarella. Repeat layers, finishing with sauce and remaining mozzarella and Parmesan on top.
- Bake uncovered for 40 minutes until bubbly and golden on top.
- Let rest for 15 minutes. Sprinkle fresh basil on top before slicing and serving.
Notes
- Cook vegetables thoroughly to reduce excess moisture and prevent a watery result.
- Allow the lasagna to rest before slicing for clean, structured layers.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Freeze cooled portions in airtight containers for up to 2 months and reheat covered in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: vegetarian lasagna, meatless lasagna, vegetable pasta bake, cheesy lasagna, Italian baked pasta
