Easy Vegetable Lasagne Recipe

Easy Vegetable Lasagne Recipe

Cesar Chien

Vegetable lasagna Cooking Recipe
Vegetable lasagna Cooking Recipe from storageofrecipes.com

Introduction

Lasagne is a traditional Italian pasta dish that is loved all over the world. This recipe is a vegetarian version of lasagne that is loaded with delicious vegetables and rich tomato sauce. It is a hearty and satisfying meal that is perfect for any occasion. Whether you are a vegetarian or not, this vegetable lasagne recipe is sure to impress!

Ingredients

  • 1 pound lasagne noodles
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagne noodles according to package instructions. Drain and set aside.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  5. Add the mushrooms, zucchini, yellow squash, red bell pepper, and yellow bell pepper. Sauté until the vegetables are tender, about 10 minutes.
  6. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes.
  7. In a separate bowl, mix together the ricotta cheese, 1 1/2 cups of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese.
  8. Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
  9. Place a layer of cooked lasagne noodles on top of the sauce.
  10. Add a layer of the ricotta cheese mixture on top of the noodles.
  11. Add a layer of the vegetable mixture on top of the cheese.
  12. Repeat the layers until all of the ingredients are used up.
  13. Top the lasagne with the remaining shredded mozzarella cheese and grated Parmesan cheese.
  14. Cover the baking dish with aluminum foil and bake for 25 minutes.
  15. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
  16. Let the lasagne cool for a few minutes before slicing and serving.

Nutrition

This vegetable lasagne recipe serves 8 people. Each serving contains:

  • Calories: 540
  • Total Fat: 21g
  • Saturated Fat: 11g
  • Cholesterol: 65mg
  • Sodium: 1120mg
  • Total Carbohydrates: 59g
  • Dietary Fiber: 7g
  • Sugars: 11g
  • Protein: 32g

Enjoy this delicious and healthy vegetable lasagne recipe with your family and friends!


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