Vegetable Lasagna Recipe
Try this Vegetable Lasagna Recipe, or contribute your own.
Try this Vegetable Lasagna Recipe, or contribute your own.
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 cup (140 grams) chopped onion (1/2 large onion)
- generous handful fresh basil leaves chopped
- 14 lasagna noodles (2 extra for filling in holes)
- 3 garlic cloves minced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 medium zucchinis cut into 1/2-inch pieces (500 grams or 4
- 2 medium yellow squash cut into 1/2-inch pieces (500 grams or 4 cups)
- 12 ounce jar roasted red peppers drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
- one 15-ounce (425 grams) container whole-milk rico
- 2 ounces (57 grams) parmesan cheese grated (1 cup)
- 8 ounces (227 grams) low-moisture whole-milk mozzarella che shredded
- Carbohydrate 2.205925 g
- Cholesterol 105.75 mg
- Fat 5.95382500684734 g
- Fiber 0.562625010609627 g
- Protein 3.80945 g
- Saturated Fat 1.26333125094548 g
- Serving Size 1 1 Serving (114g)
- Sodium 55.617750000137 mg
- Sugar 1.64329998939037 g
- Trans Fat 0.525033750185426 g
- Calories 75 calories
Step-by-step
- Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray a 13-inch by 9-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. (Add a couple of teaspoons of olive oil to the water to prevent sticking). Drain and lay flat on a sheet of aluminum foil.
- Heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent (3 to 5 minutes). Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt. Cook, stirring occasionally, until softened but still slightly crunchy and edges just begin to brown (5 to 8 minutes).
- Add roasted red peppers and crushed tomatoes. Stir and bring to a low simmer. Simmer until the liquid has thickened and reduced by half (5 to 8 minutes). Add basil and season to taste with additional salt and pepper.
- In a medium bowl, combine ricotta cheese (or cottage cheese), eggs, and 1/2 teaspoon of salt. Stir until well combined.
- Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If noodles are short, cut an extra noodle to fill in gaps).
- Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
- Add another layer of four noodles, then repeat with the remaining cheese and vegetables.
- Finish with a final layer of noodles, vegetables, parmesan cheese, and mozzarella cheese.
- Cover loosely with aluminum foil and bake for 20 minutes. Uncover and bake for another 15 minutes, or until the cheese is crusty around the edges.
- For a golden-brown top, broil for 1 to 2 minutes.
- Let rest for at least 15 minutes before serving.
My Delicious Vegetable Lasagna: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and satisfying dinner can sometimes feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending to-do list. But even in the midst of the chaos, I refuse to compromise on good food. That’s why I've perfected this vegetable lasagna recipe – a dish that's both impressive and surprisingly easy to whip up on a busy weeknight.
The secret to its success lies in smart preparation. I often prep the vegetables (chopping the onions, zucchini, and squash) on the weekend when I have a little more free time. This means on a weeknight, the assembly process is a breeze. The rich, savory vegetable sauce simmers away while I’m tending to other things, filling my kitchen with the comforting aroma of garlic, basil, and tomatoes. There’s something undeniably comforting about the layering of the lasagna: noodles, creamy ricotta, vibrant vegetables, and melted cheese. It's a visual feast as much as a culinary one.
Beyond the Recipe: A Taste of Home
This lasagna isn't just a meal; it's a connection to my family history. My grandmother, a true culinary artist, used to make a similar lasagna, though hers was always a bit more…rustic. It wasn’t about fancy ingredients; it was about simple flavors, expertly combined, and the warmth that radiates from a homemade meal. Her lasagna always felt like a warm hug, a taste of home and family, a memory that I cherish deeply. This recipe is my way of honoring that legacy, of bringing a little bit of that same warmth and love to my own family's table.
Variations and Adaptations:
The beauty of this recipe is its versatility. Feel free to customize it to your liking. Add different vegetables, like mushrooms, spinach, or bell peppers, to make it your own. If you prefer a leaner lasagna, you can use part-skim ricotta cheese and reduce the amount of mozzarella. For a spicier kick, add a pinch more red pepper flakes. Some nights, I even add a layer of thinly sliced eggplant for an extra layer of flavor and texture.
More Than Just a Meal: A Moment of Peace
The act of cooking itself is therapeutic for me. The rhythmic chopping, the simmering sauce, the satisfying clink of the baking dish – it's a meditative process that helps me unwind after a long day. The aroma that wafts from the oven as it bakes is intoxicating, a promise of deliciousness and a much-needed respite from the daily grind. Sharing this meal with my family, watching their faces light up with each bite, makes all the effort worthwhile.
This vegetable lasagna isn't just a convenient weeknight dinner; it's a ritual, a celebration of simple pleasures, and a testament to the power of homemade food. It’s a taste of comfort, of family, and of the joy of creating something delicious from scratch. Give it a try, and let the comforting flavors transport you, just as they transport me, to a place of warmth and serenity.
Serving Suggestions:
Serve this lasagna with a simple side salad, a crusty bread, and a glass of your favorite wine. It’s equally delicious served warm or at room temperature, making it perfect for meal prepping or potlucks. Leftovers are just as delicious the next day, so feel free to make a double batch!
So, the next time you’re looking for a satisfying and delicious weeknight meal that’s both healthy and comforting, look no further. This vegetable lasagna is a surefire crowd-pleaser that's guaranteed to bring a smile to everyone’s face.
