Name: Hearty Vegetable Lasagna Recipe
Yield: 1

How To Make Hearty Vegetable Lasagna

You may get the impression that pasta is a difficult dish to veganize, but it actually isn’t! It’s definitely possible to whip up a delicious noodle dish without having to break your diet. So go guilt-free and use all plant-based ingredients to decorate your dish. Take your pick from these vegan pasta recipes, and learn how to make some yourself.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

9 lasagna noodles
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
1 cup spinach leaves
1 can crushed tomatoes (400g)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C).
Cook the lasagna noodles according to the package instructions, then set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
Add the bell pepper, zucchini, mushrooms, and spinach to the skillet. Cook until the vegetables are tender.
Stir in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes.
In a greased baking dish, spread a thin layer of the vegetable mixture. Top with a layer of lasagna noodles.
Spread half of the ricotta cheese over the noodles. Top with half of the vegetable mixture and a sprinkle of mozzarella cheese.
Repeat the layers with the remaining ingredients, ending with a layer of noodles and a sprinkle of Parmesan cheese.
Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving.