Vegetable Lasagna
A delicious layered pasta dish filled with a medley of vegetables, tomato sauce, and creamy cheeses.
This vegetable lasagna is a hearty, vegetarian main course. It layers lasagna noodles with a rich vegetable sauce made from zucchini, eggplant, and red bell pepper, combined with ricotta and mozzarella cheeses, all baked to perfection with a golden, bubbly top.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Eggplant - 200 g
- Ricotta Cheese - 250 g
- Red Bell Pepper - 200 g
- Zucchini - 200 g
- Tomato Sauce - 400 g
- Onion - 1 pc
- Mozzarella - 150 g
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Oregano - 1 tsp
- Olive Oil - 30 ml
- Parmesan Cheese - 50 g
- Lasagna Noodles - 250 g
- Basil - 10 g
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large pan, heat 30 ml olive oil and sauté 1 chopped onion until soft. Add 2 minced garlic cloves and cook for 1 minute.
Step 3
Add 200 g diced zucchini, 200 g diced eggplant, and 200 g diced red bell pepper; cook for about 5 minutes until slightly tender.
Step 4
Stir in 400 g tomato sauce, 1 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 10 minutes.
Step 5
In a baking dish, layer the lasagna noodles with the vegetable sauce and dollops of 250 g ricotta cheese. Repeat the layers.
Step 6
Top with shredded mozzarella and 50 g grated Parmesan cheese.
Step 7
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15 minutes until bubbly and golden.
Step 8
Let the lasagna rest for 10 minutes, garnish with fresh basil, and serve warm.
Cook's Notes
Allow the lasagna to rest before slicing to enhance the texture.