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Vegetarian Lasagna Recipe Feature Image - 1390x600

Vegetarian Lasagna

The perfect dish to make if you are vegetarian, or just do not feel like eating meat, and still get that vortex of Italian flavours in your mouth.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Primo
Cuisine Italian
Servings 8 people
Calories 273 kcal

Equipment

  • 1 Large Skillet
  • 1 Food Processor
  • 1 9x9 inch Baking Pan

Ingredients
  

  • 2 Tablespoons olive oil extra virgin
  • 1 cup carrots chopped
  • 1 red bell pepper chopped
  • 1 cup eggplant peeled and chopped
  • 1 cup zucchini chopped
  • 1 cup onion diced
  • 1 tablespoon garlic minced
  • 6 ounces baby spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces ricotta cheese
  • 8 ounces cottage cheese
  • 1 cup parmesan cheese grated
  • 9 lasagna noodles not boiled
  • 2 cups mozzarella cheese shredded
  • 3 cups marinara sauce

Instructions
 

  • Preheat your oven to 425 degrees F.
  • Add the olive oil to a large skillet and heat over medium high heat. Add the onions, carrots, and bell pepper to the skillet and saute for 5 minutes. Add the zucchini and eggplant, toss, and continue to cook for 5 more minutes. The veggies should be soft.
  • Add the garlic and spinach to the skillet and stir well. Once the spinach has wilted, remove the skillet from the stovetop.
  • Add the veggies to a food processor and pulse just a few times to chop up the veggies into smaller pieces. Do not over-mix! You do not want to purre the veggies, just chop them smaller. Pour the veggies into a bowl.
  • Add the salt, pepper, ricotta, cottage cheese and the grated parmesan to a food processor and pulse until smooth.
  • Spread about 1/2 cup of the marinara sauce in the bottom of a 9x9 inch baking pan. Place three no-boil noodles across the bottom of the pan. Spread 1/3 of the ricotta cheese mix on top of the noodles then top with 1/3 of the veggie mix. Sprinkle with 1/2 cup of mozzarella cheese.
  • Add another layer of tomato sauce, followed by three more noodles, 1/3 of the ricotta mixture, and another layer of veggies. Repeat this layering until you end with tomato sauce on top and a sprinkle of mozzarella cheese as the last layer.
  • Wrap the pan in foil and bake for 20 minutes. Remove the foil then bake for another 10 minutes. The cheese should be melted and the sauce should be bubbling around the edges.
  • Let the veggie lasagna cool for about 10 minutes then slice and serve.
Keyword Lasagna, Pasta, Vegetarian