VEGETARIAN LASAGNA

This Vegetarian Lasagna is a hearty, flavorful dish layered with tender vegetables, rich marinara sauce, creamy ricotta, and gooey melted cheese. It’s a comforting and satisfying meal that’s perfect for family dinners, potlucks, or as a make-ahead meal. You can customize it with your favorite vegetables and cheeses, making it a versatile and wholesome vegetarian option.

Ingredients:

For the Vegetable Filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 large carrot, shredded
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach or 1 package frozen spinach (thawed and drained)

For the Cheese Mixture:

• 2 cups ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles (cooked according to package instructions)
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• Extra grated Parmesan cheese for topping

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant. Add the zucchini, bell pepper, mushrooms, carrot, oregano, and basil. Cook for about 7-8 minutes until the vegetables are tender. Season with salt and pepper to taste. Stir in the spinach and cook for another 2-3 minutes until wilted (if using fresh spinach). Remove from heat and set aside.
3. Make the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan, basil, salt, and pepper. Mix until well combined.
4. Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3-4 lasagna noodles on top of the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the sautéed vegetables. Sprinkle with a handful of mozzarella cheese. Repeat the layers (sauce, noodles, ricotta, vegetables, mozzarella) two more times. For the final layer, top with noodles, marinara sauce, and the remaining mozzarella cheese. Sprinkle with extra Parmesan if desired.
5. Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
6. Cool and serve: Let the lasagna cool for 10-15 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.

This Vegetarian Lasagna is packed with healthy vegetables, creamy ricotta, and gooey cheese, making it a delicious and satisfying meal for vegetarians and non-vegetarians alike. Enjoy with a side salad or garlic bread for a complete meal!