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Layers of tender pasta, a rich and hearty vegetable marinara, creamy ricotta cheese, and melted mozzarella. This comforting vegetarian classic is perfect for a family dinner or a special occasion.
Prepare the Vegetable Sauce
Prepare Ricotta Filling and Preheat Oven
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Layers of tender pasta, a rich and hearty vegetable marinara, creamy ricotta cheese, and melted mozzarella. This comforting vegetarian classic is perfect for a family dinner or a special occasion.
This italian_american recipe takes 105 minutes to prepare and yields 8 servings. At 649.07 calories per serving with 37.41g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Lasagna
Bake the Lasagna
Rest and Serve
Substitute the ricotta, mozzarella, and parmesan with your favorite plant-based alternatives. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or omit it.
Use gluten-free lasagna noodles. Follow the package instructions, as some brands may require a brief boiling before assembly.
Incorporate a layer of wilted spinach. Squeeze out all excess water from cooked spinach before layering it with the ricotta to prevent a watery lasagna.
Increase the red pepper flakes to 1/2 or 1 teaspoon, or add a finely chopped jalapeño along with the onions for extra heat.
This lasagna is loaded with carrots, zucchini, bell peppers, and mushrooms, providing a wide range of essential vitamins, minerals, and dietary fiber, which supports digestive health.
The combination of ricotta and mozzarella cheese offers a significant amount of high-quality protein, which is crucial for muscle repair, immune function, and overall body maintenance.
Dairy products like ricotta, mozzarella, and parmesan cheese are fantastic sources of calcium, a mineral vital for strong bones and teeth.
A single slice of this vegetable lasagna contains approximately 450-550 calories, depending on the exact ingredients used, particularly the fat content of the cheeses.
Vegetable lasagna can be a healthy, balanced meal. It's packed with vitamins and fiber from the vegetables and provides protein and calcium from the cheese. To make it healthier, you can use low-fat cheeses and add even more vegetables like spinach or eggplant.
A watery lasagna is usually caused by two things: not letting the sauce reduce enough, or using vegetables with high water content (like zucchini and mushrooms) without cooking them down properly. Sautéing the vegetables until they release their moisture and simmering the sauce to a thick consistency are key steps to prevent this.
Absolutely! You can assemble the entire lasagna (without baking), cover it tightly, and refrigerate it for up to 2 days. When ready to bake, you may need to add 10-15 minutes to the covered baking time.
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months. Reheat in the microwave or in an oven at 350°F (175°C) until heated through.
Yes, you can. Cook the regular noodles according to package directions until al dente, then drain and rinse with cold water to stop the cooking process before assembling.