Welcome to a delicious journey into the world of Italian cuisine with our Vegetable Lasagna recipe. This dish is a vibrant celebration of fresh vegetables, layered with rich tomato sauce, creamy cheeses, and tender pasta. It’s a vegetarian twist on the traditional lasagna, offering a lighter, yet equally satisfying experience. Perfect for any occasion, this recipe is sure to impress with its beautiful presentation and depth of flavor. So, let’s dive into the art of making this delightful vegetable lasagna that promises to be a hit at any table.
vegetable lasagne Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 7 1x
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vegetable lasagna recipe is a delightful twist on the classic Italian dish, featuring layers of tender aubergines, crisp courgettes, and sweet roasted peppers, all nestled between sheets of fresh pasta. The rich tomato sauce, infused with garlic, basil, and a hint of red wine vinegar, provides a vibrant backdrop for the vegetables. Creamy mozzarella and nutty Parmesan cheese melt into each layer, creating a gooey, irresistible topping. This hearty, vegetarian lasagna is not only a feast for the eyes but also a celebration of fresh, simple ingredients, making it a perfect choice for a comforting family dinner or a special occasion.
Ingredients
For the sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 700ml jar passata
- 1 tbsp red wine vinegar
- Pinch caster sugar
- 8 basil leaves, shredded
For the lasagne
- 60ml olive oil for brushing
- 2 medium aubergines, ends trimmed and cut lengthways into 5mm slices
- 3 medium courgettes, ends trimmed and cut lengthways into 5mm slices
- 400g fresh lasagne sheets
- 360g jar flame roasted or chargrilled peppers, drained and cut into thick strips
- 12–14 basil leaves, torn, plus extra to garnish
- 375g mozzarella (drained weight), roughly torn
- 150g parmesan or vegetarian equivalent, coarsely grated
Instructions
- Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened. Add zucchini, yellow squash, and bell pepper, cooking until tender. Stir in spinach and cook until wilted. Season with salt and pepper.
- Prepare Ricotta Mixture: In a bowl, mix ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
- Assemble Lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Place a layer of noodles over the sauce. Spread half of the ricotta mixture over the noodles, then half of the vegetable mixture, and a layer of mozzarella cheese. Repeat layers, ending with a layer of noodles, sauce, and a final layer of mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Serve: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil, if desired.
Notes
Feel free to customize the vegetables based on your preferences or what’s in season. You can also add layers of cooked spinach or mushrooms for extra flavor and nutrition.
Nutrition
- Serving Size: 7
- Calories: 535kcals
- Sugar: 13g
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 7.5g
