Recipe: Vegetarian Lasagna

A delicious and easy to make vegetarian lasagna. I use the precooked noodles to make this as easy as possible, the trick with those is to make sure you have enough sauce covering to the edges so they get nice and soft when baked.

Vegetarian Lasagna
Serves 8
  1. 250g lasagna noodles, cooked OR the precooked type
  2. 30ml olive oil
  3. 1 onion, finely diced
  4. 6 cloves of garlic, finely diced
  5. 1 bell pepper, diced
  6. 225g mushrooms, chopped
  7. 2 zucchini, diced
  8. 800g canned tomatoes
  9. 125ml white wine
  10. salt and pepper,red pepper flakes, cayenne, chili powder, and paprika (to taste)
  11. 800g ricotta cheese
  12. 2 eggs
  13. 125g grated parmesan
  14. 450g mozzarella cheese
  1. Preheat the oven to 350°. Then in a dutch oven heat the olive oil.
  2. To the olive oil add the onion and garlic and cook for 1-2 minutes.
  3. Add the bell pepper zucchini, and mushrooms as well as the seasonings, cook until soft.
  4. To the cooking vegetables add the tomatoes, wine and seasonings and let come to a soft boil, about 20 minutes of cooking.
  5. While the sauce is cooking combined the ricotta with eggs and parmesan.
  6. Assemble the lasagna in a large square or rectangle pan, with a layer of sauce, then noodles, then ricotta and then mozzerella, top with sauce and continue in that fashion until pan is full. Top with extra cheese on top.
  7. Bake for 30-35 minutes until top starts to brown and cheese melts through.
Adapted from Dash and a Pinch
Adapted from Dash and a Pinch
Mab Made Food

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