How to Make Vegetarian Lasagna
It is quite difficult to top classic meat lasagna made from layers of slow cooker beef ragu, topped with oodles of cheese and béchamel sauce. That said, if there is something that could give epic lasagna a run for its money, it is our vegetarian lasagna.
It is a great and simple way to get your veggie fix!! With layers of yummy roasted vegetables, ricotta and spinach, as well as a homemade tomato sauce, the vegetarian lasagna is certainly one of those special foods that are fantastic made fresh and it reheats incredibly well. It is meat free for all carnivores!
- Fourteen lasagna noodles (two extra for filling the holes)
- Two tbsp extra-virgin olive oil
- One cup (about 140 grams) chopped onion
- Three minced garlic cloves
- 1/8 tsp red pepper flakes (crushed), a few more to taste
- Two medium zucchini, chopped into half-inch pieces (about half pound)
- Two medium yellow squash, chopped into half-inch pieces
- 12-ounce jar of roasted red peppers, cut into half-inch pieces, one heaping cup
- Crushed tomatoes (28 ounces)
- Fresh basil leaves, chopped
- One container skimmed ricotta cheese (you can also use cottage cheese)
- Two large eggs
- Two ounces grated parmesan cheese
- Eight ounces low-moisture shredded mozzarella cheese
- Fresh ground black pepper and salt, to taste
To Cook Noodles
- Boil a large pot of salt water and cook lasagna noodles as per the directions in the package.
- You can add a few teaspoons of fresh olive oil to the water. This will make sure that the noodles don’t stick together.
- Drain the noodles and lay them flat on a sheet of clean aluminum foil.
To Prepare the Vegetables
- Heat your oven to 350 F and lightly oil a 9-inch by 13-inch baking dish.
- Heat some olive oil in a skillet over medium heat.
- Then add the onion and cook. Keep stirring regularly until translucent for three to five minutes.
- Now add red pepper flakes, garlic, and zucchini, a pinch of salt and squash and then cook.
- Stirring it occasionally until it is softened but still has a little crunch for five to eight minutes.
- Then stir in the crushed tomatoes and roasted red peppers.
- Bring it to a light simmer and keep cooking until the mixture has thickened. It will take five to eight minutes.
- Now add the basil and you can season to taste with extra salt and pepper.
Stir eggs, ricotta, and a half-teaspoon of salt in a bowl until well blended.
Spoon sufficient vegetable mixture into your baking dish so that it lightly covers the bottom. Arrange 4 noodles side by side and lengthwise to properly cover the bottom. Carefully spread out half of your ricotta cheese blend over your noodles. Then sprinkle one third of your parmesan cheese and one third of your mozzarella cheese. Top it off with one third of the vegetable mixture.
Now add the second layer of 4 noodles and repeat the process with remaining vegetables and cheese. Finish with another layer of noodles, parmesan cheese, vegetables, and mozzarella cheese.
Serve It Up, And Enjoy!