Layers of Veggie Lasagne
Layers of Veggie Lasagne
ingredients
- 9 lasagne noodles
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 cup mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cups béchamel sauce (store-bought or homemade)
steps
- 1.
Preheat the oven to 375°F.
- 2.
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- 3.
Add the zucchini, bell pepper, and mushrooms, cooking until softened, about 5-7 minutes.
- 4.
Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper; simmer for 15 minutes.
- 5.
In a separate bowl, mix ricotta cheese, egg, and a pinch of salt until smooth.
- 6.
Spread a layer of vegetable sauce in a 9x13-inch baking dish, followed by 3 lasagne noodles.
- 7.
Layer with ricotta mixture, a third of the mozzarella, and a layer of béchamel.
- 8.
Repeat the layers twice more, ending with vegetable sauce and the remaining mozzarella and Parmesan on top.
- 9.
Cover the dish with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until golden and bubbly.
- 10.
Let the lasagne rest for 10 minutes before slicing and serving.
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