Vegetarian Lasagne Recipe

Looking for a hearty and satisfying meal that’s both delicious and vegetarian-friendly? Our Vegetarian Lasagne Recipe is the perfect solution!

Packed with flavorful vegetables, rich tomato sauce, and creamy cheese, this lasagne is sure to please even the most discerning palate.

Whether you’re a dedicated vegetarian or simply looking to incorporate more meatless meals into your diet, this recipe is a winner. Not only is it incredibly tasty, but it’s also easy to make and perfect for feeding a crowd.

Plus, it’s a great way to sneak in extra veggies for picky eaters. So gather your ingredients and get ready to impress your family and friends with this mouthwatering vegetarian lasagne!

Ingredients:

For the filling:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach leaves

For the cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Other:

  • Lasagne noodles
  • Additional shredded mozzarella cheese for topping

Instructions:

Preheat your oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant.

Add the diced bell pepper, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender.

Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to blend together. Add the fresh spinach leaves and cook until wilted. Remove from heat and set aside.

In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes, stirring constantly.

Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking until the sauce thickens, about 5 minutes.

Remove the saucepan from the heat and stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

To assemble the lasagne, spread a thin layer of the vegetable filling in the bottom of a baking dish. Top with a layer of lasagne noodles, followed by a layer of the cheese sauce. Repeat the layers until all the filling, noodles, and sauce are used, finishing with a layer of cheese sauce on top.

Sprinkle additional shredded mozzarella cheese over the top layer of cheese sauce.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Allow the lasagne to cool for a few minutes before slicing and serving. Enjoy your delicious vegetarian lasagne!

FAQs:

FAQ 1: Can I make this vegetarian lasagne ahead of time? Short Answer: Yes, you can assemble the lasagne ahead of time and refrigerate it until you’re ready to bake. Just be sure to cover it tightly with foil to prevent it from drying out.

FAQ 2: Can I customize this recipe to include my favorite vegetables? Short Answer: Absolutely! Feel free to swap out any of the vegetables in this recipe for your favorites or whatever you have on hand. Just be sure to adjust the cooking time as needed to ensure everything is cooked to perfection.

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