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Best Vegetable Lasagna

Best Vegetable Lasagna: A Delicious Twist on Comfort Food

This Best Vegetable Lasagna features colorful layers of fresh vegetables and creamy cheeses, perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Layer
  • 2 cups Zucchini Adds moisture and subtle flavor; slice thin for even cooking.
  • 2 cups Spinach Provides a nutrient boost; try using frozen, just remember to drain excess water.
  • 1 cup Mushrooms Bring umami to the dish; pre-sauté to enhance flavor and reduce moisture.
  • 1 cup Bell Peppers Choose bright red or yellow for sweetness; dice for even distribution.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Creates a creamy base for binding layers; swap with a dairy-free option for vegan diets.
  • 2 cups Mozzarella Cheese Shredded for melty goodness; opt for vegan mozzarella for a dairy-free version.
  • 1/2 cup Parmesan Cheese Adds a sharp, salty kick; nutritional yeast can be used as a vegan alternative.
For the Sauce
  • 28 ounces Crushed Tomatoes Forms the flavorful sauce base; choose quality brands for the best taste.
  • 2 cloves Garlic Elevates flavor with its aromatic presence; freshly minced is recommended for maximum taste.
  • 2 tablespoons Olive Oil Essential for sautéing vegetables; extra virgin adds lovely flavor.
For the Garnish
  • 1/4 cup Fresh Basil Gives a fragrant finish; use as an optional garnish before serving.

Equipment

  • 9x13 inch baking dish
  • large skillet
  • Medium saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a skillet, heat olive oil and sauté zucchini, bell peppers, and mushrooms for about 5 minutes until tender.
  3. In a saucepan, heat olive oil and sauté garlic for 1 minute, then add crushed tomatoes and basil, simmer for 10 minutes.
  4. Combine ricotta, half of the mozzarella, and Parmesan in a mixing bowl, seasoned with salt and pepper, until smooth.
  5. Spread a layer of sauce in the baking dish, add noodles, then cheese mixture, and vegetables. Repeat layers, finishing with sauce and mozzarella.
  6. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until golden.
  7. Let rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 50IUVitamin C: 90mgCalcium: 30mgIron: 15mg

Notes

For best results, sauté vegetables until just tender to avoid a watery lasagna. Let it rest after baking for easier slicing.

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