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Savory, scrumptious veggie lasagna feeds both the stomach and the senses. Rich and hearty, it might just be the mother of all comfort foods. Lasagna may seem complex, but it is actually a nearly foolproof dish. Read on to learn how to make vegetarian lasagna.
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By Nina Hauptman
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Introduction
- Who says comfort food has to be bland and void of nutrition? A warm slice of veggie lasagna can soothe the soul and heal the body with colorful bits of sweet, aromatic vegetables layered with starchy-chewy noodles and plenty of gooey cheese. Lasagna is not very hard to make, but it sure looks like it is. You can wow your friends and satisfy their hunger with this hearty recipe.
Ingredients
- 1 lb. package lasagna noodles
- 1 26 oz. jar marinara sauce
- 16 oz. ricotta cheese
- 16 oz. mozzarella cheese, shredded
- 1 cup Parmesan cheese (Romano will also work)
- 1 egg
- 2 tbs. olive oil
- 1 lb. mushrooms, sliced thinly
- 1 cup carrots, shredded
- 1 medium zucchini, diced
- 2 cloves garlic, chopped
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 2 tsp. fresh parsley
- Salt and black pepper
Step 1: Boil the Noodles
- If you purchase no-boil lasagna noodles, you can skip this step. If you have traditional noodles, cook according to package instructions.
Step 2: Prepare Veggies
- Preheat skillet over medium heat, and add the olive oil. Then add veggies. Saute for 3-4 minutes, then add garlic. Saute for an additional 5 minutes, or until the mushrooms and zucchini are soft but still slightly firm (al dente).
Step 4: Layer
- Spoon about 1/4 cup of marinara sauce onto the bottom of your baking dish, and spread around to coat. Place 4 lasagna noodles side-by-side onto the dish. Follow with 1/2 of your cheese/veggie mixture. Cover with 1/3 of the remaining marinara sauce, 1/3 of the remaining mozzarella, and then 1/3 of remaining Parmesan. Repeat these layers once, and then cover with lasagna noodles, coat them with the last of the sauce, and sprinkle the remaining cheeses on top.
Step 5: Bake
- Cover the lasagna with aluminum foil, and place in middle oven rack for 45 minutes at 350 degrees. Then remove foil and return to the oven to bake for an additional 15 minutes.
Variations
- You can experiment with different veggies to find combinations that you like. Most vegetables will work, so don't feel tied to the ones listed in this recipe. You can also try different cheese variations. Fresh mozzarella and provolone are both great on lasagna.
- If you want to go more upscale, try using spinach, artichoke and sun-dried tomato. You can even substitute some of the ricotta for goat cheese. If you're aiming for a kid-pleasing flavor, you can use broccoli and substitute cheddar cheese for the mozzarella. There are numerous possibilities, and once you have a feel for the basic recipe you can dress your lasagna up or down as you please.
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