Tired of the same old dinner routine? Craving a comforting, flavorful meal that's also healthy and relatively quick to make? Then look no further! This creamy vegetable lasagna recipe is the perfect solution. Forget heavy, meaty versions; this lighter take on a classic is packed with fresh vegetables, creamy ricotta, and a delightful blend of herbs and spices. It's a fantastic choice for a weeknight dinner, a potluck contribution, or even a special occasion meal. Get ready to impress your family and friends with this easy yet elegant dish!
Ingredients:
This recipe makes a generous lasagna, perfect for feeding a crowd or having leftovers.
- For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Cheese Mixture:
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- ¼ cup chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Other Ingredients:
- 9 lasagna noodles (oven-ready preferred)
- 2 cups shredded mozzarella cheese
Step-by-Step Instructions:
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Prepare the Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, bell peppers, and zucchini. Cook until vegetables are tender-crisp, about 5-7 minutes. Add crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
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Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is thoroughly combined.
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Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the vegetable sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, slightly overlapping if necessary. Spread half of the ricotta mixture over the noodles, followed by half of the remaining vegetable sauce and a generous sprinkle of mozzarella cheese. Repeat the layers: noodles, ricotta mixture, vegetable sauce, mozzarella cheese. Finish with a final layer of noodles and the remaining mozzarella cheese.
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Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Let the lasagna rest for 10-15 minutes before slicing and serving.
Cooking Tips for the Best Lasagna:
- Use oven-ready lasagna noodles: This will significantly reduce cooking time and effort. If using regular noodles, cook them according to package directions before assembling the lasagna.
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Taste and adjust seasonings: Feel free to add more herbs, spices, or salt and pepper to suit your preferences.
- Cover the lasagna while baking: This helps prevent the top from drying out and ensures even cooking.
Delicious Variations:
- Add spinach: Incorporate a cup of fresh spinach into the vegetable filling for added nutrients and flavor.
- Use different vegetables: Feel free to experiment with other vegetables like mushrooms, eggplant, or carrots.
- Add protein: Include cooked lentils, chickpeas, or crumbled tofu for a heartier meal.
- Spice it up: Add a pinch of red pepper flakes to the vegetable sauce for a little kick.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a serving of this creamy vegetable lasagna is likely to be a relatively healthy and balanced meal, providing a good source of vegetables, protein, and fiber. For precise nutritional information, use a nutrition calculator and input your exact ingredients.
This creamy vegetable lasagna is a delicious and healthy meal that is perfect for any occasion. Enjoy!