Are you craving a comforting, flavorful meal that's also surprisingly healthy? Look no further! This Ina Garten-inspired vegetable lasagna is the perfect solution for a weeknight dinner or a special occasion. It's bursting with fresh vegetables, creamy ricotta, and rich layers of flavor – all without any meat! This easy recipe is perfect for homemade cooking enthusiasts of all levels, from beginners seeking quick dinner ideas to experienced cooks looking for a delicious twist on a classic. Get ready to impress yourself and your loved ones with this healthy meal!
Ingredients:
- 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
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 9 lasagna noodles (oven-ready preferred)
- 2 cups shredded mozzarella cheese
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, bell peppers, and zucchini and cook until tender-crisp, about 5-7 minutes more.
Step 2: Make the Tomato Sauce
Add the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. This step develops the rich flavors of your delicious dishes.
Step 3: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Season with salt and pepper to taste.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato 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 tomato sauce. Repeat the layers: noodles, ricotta mixture, and remaining tomato sauce. Top with the mozzarella cheese.
Step 5: Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let it stand for 10-15 minutes before slicing and serving.
Cooking Tips for the Best Results:
- For even cooking, use oven-ready lasagna noodles. No pre-boiling necessary!
- If you don’t have oven-ready noodles, cook them according to package directions before assembling the lasagna.
- Don't overcook the vegetables; you want them to retain some texture.
- For a richer flavor, use fresh herbs instead of dried.
- Feel free to add other vegetables like spinach, mushrooms, or eggplant.
Variations:
- Spicy Lasagna: Add a pinch of red pepper flakes to the tomato sauce for a little kick.
- Cheesy Lasagna: Increase the amount of mozzarella and Parmesan cheese for a cheesier lasagna.
- Meat Lover's Twist (Not Vegetarian): Add cooked Italian sausage or ground beef to the tomato sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Protein: 15-20g Carbohydrates: 40-50g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Ina Garten-inspired vegetable lasagna is a fantastic example of easy recipes that deliver big on flavor. It's a hearty, healthy, and satisfying meal that's perfect for any occasion. Enjoy!