Vegetable Lasagna

• For 8 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Tomato Sauce
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 3 cloves, minced
  • Canned crushed tomatoes : 2 cups
  • Tomato paste : 2 tablespoons
  • Dried basil : 1 teaspoon
  • Dried oregano : 1 teaspoon
  • Salt : 1 teaspoon
  • Sugar : 1 teaspoon
• Vegetable Filling
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 3 cloves, minced
  • Zucchini : 2 medium, sliced
  • Yellow squash : 2 medium, sliced
  • Red bell pepper : 1 large, diced
  • Spinach : 4 cups, chopped
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Ricotta cheese : 2 cups
  • Grated Parmesan cheese : 1/2 cup
  • Egg : 1 large
• Lasagna Assembly
  • Lasagna noodles : 12 sheets
  • Mozzarella cheese : 2 cups, shredded

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Tomato Sauce
• Heat olive oil in a large saucepan over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and sugar.
• Simmer the sauce for 15 minutes, stirring occasionally. Set aside.
• Vegetable Filling
• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the sliced zucchini, yellow squash, diced red bell pepper, chopped spinach, salt, and black pepper.
• Cook the vegetables until they are tender, about 5-7 minutes.
• In a separate bowl, mix together the ricotta cheese, grated Parmesan cheese, and egg.
• Add the cooked vegetables to the cheese mixture and stir well to combine.
• Lasagna Assembly
• Cook the lasagna noodles according to the package instructions until al dente.
• Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
• Place 4 lasagna noodles on top of the sauce.
• Spread half of the vegetable filling evenly over the noodles.
• Sprinkle half of the shredded mozzarella cheese on top of the vegetable filling.
• Repeat the layers with tomato sauce, noodles, vegetable filling, and mozzarella cheese.
• Finish with a final layer of tomato sauce and mozzarella cheese on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• Let the lasagna cool for a few minutes before serving.

Tips

• You can customize the vegetable filling by adding other vegetables like mushrooms or carrots.
• Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.

Information

• Lasagna can be made ahead of time and refrigerated for up to 2 days before baking.
• Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.