Description
A delightful and nutritious vegetable lasagna perfect for vegetarians and family gatherings.
Ingredients
- 14 lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic (3 to 4 cloves)
- 1/8 teaspoon crushed red pepper flakes
- 2 medium zucchini (cut into 1/2-inch pieces)
- 2 medium yellow squash (cut into 1/2-inch pieces)
- 1 (12-ounce) jar roasted red peppers (drained and cut into 1/2-inch pieces)
- 1 (28-ounce) can crushed tomatoes
- Generous handful fresh basil leaves (chopped)
- 1 (15-ounce) container ricotta cheese or cottage cheese
- 2 large eggs
- 2 ounces (60g) parmesan cheese (grated)
- 8 ounces (230g) low-moisture mozzarella cheese (shredded)
- Salt (to taste)
- Fresh ground black pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain them and lay flat on aluminum foil to prevent sticking.
- Preheat the oven to 400 degrees F (204 degrees C). Lightly oil a 13-inch by 9-inch baking dish.
- In a wide skillet, heat olive oil over medium heat. Add onion and cook until it becomes translucent, about 5 minutes.
- Stir in garlic, crushed red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook the veggies until they are softened, around 5 to 8 minutes.
- Add the roasted red peppers and crushed tomatoes. Let it simmer until thickened, about 5 to 8 minutes. Stir in the basil and season with salt and pepper.
- In a medium bowl, mix the ricotta cheese, eggs, and 1/2 teaspoon salt.
- In a separate bowl, toss together the parmesan and mozzarella cheese.
- Spoon about 1 cup of the vegetable mixture into the baking dish to cover the bottom. Arrange 4 noodles side-by-side. Spread half of the ricotta mixture, sprinkle with a third of the cheese, and top with a third of the vegetable sauce.
- Layer with another 4 noodles, the remaining ricotta mixture, half of the remaining cheese, and half of the remaining sauce.
- Finish with a final layer of noodles and the rest of the sauce. Sprinkle the remaining cheese on top.
- Cover with foil and bake for 20 minutes. Then uncover and bake for another 15 minutes until the cheese is crusty. For a golden-brown top, broil for 1-2 minutes. Let it rest for 10-15 minutes before serving.
Notes
You can add or substitute any veggies you love, such as spinach, mushrooms, or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian