Cheese & Vegetable Lasagne
Submitted by gary61
Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minAll the layered, bubbling, cheesy satisfaction of a classic lasagne, loaded with vegetables instead of meat. Sauteed zucchini and mushrooms in a garlicky tomato sauce get stacked between sheets of pasta, creamy ricotta mixed with Parmesan, and blankets of melted mozzarella.
The ricotta filling gets a lift from fresh parsley, green onions, and an egg that helps it set into a smooth, scoopable layer rather than oozing everywhere when you cut into it.
This one feeds eight generously and reheats like a dream the next day.
Kitchen Tips
- Dunk the cooked noodles in cold water right after draining. This stops the cooking and makes them easy to handle without tearing.
- Saute the zucchini and mushrooms until they’ve released their moisture and started to brown. Watery vegetables make a soggy lasagne.
- Let the assembled lasagne rest for 15 minutes after baking before cutting. This gives the layers time to set so your slices hold together.
- Swap in any vegetables you like: roasted red peppers, sauteed spinach, or artichoke hearts all work.
Ingredients
Directions
Combine ricotta cheese, with parsley, green onion, parmesan and egg.
In saucepan, sauté garlic and onion in oil until soft.
Add zucchini, mushrooms, basil, oregano, and pepper.
Stir cook until tender crisp.
Add 2 cups tomato sauce.
Simmer 5 minutes.
Cook 16 lasagne noodles according to package directions.
When noodles are almost fully cooked, drain, immerse in cold water and drain again.
To assemble, pour 1½ cups tomato sauce on bottom of a greased 9 x 13 inche baking dish .
Lay a flat layer of 4 lasagne noodles over sauce.
Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese.
Top with remaining 4 lasagne noodles, 1½ cups tomato sauce and shredded cheddar cheese.
Bake at 350℉ (180℃) F for 45 minutes or until sauce bubbles.
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