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.
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
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Preheat the oven to 350°F (175°C).
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Cook the lasagna noodles according to the package instructions, then set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
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Add the bell pepper, zucchini, mushrooms, and spinach to the skillet. Cook until the vegetables are tender.
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Stir in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes.
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In a greased baking dish, spread a thin layer of the vegetable mixture. Top with a layer of lasagna noodles.
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Spread half of the ricotta cheese over the noodles. Top with half of the vegetable mixture and a sprinkle of mozzarella cheese.
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Repeat the layers with the remaining ingredients, ending with a layer of noodles and a sprinkle of Parmesan cheese.
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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.
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Let the lasagna cool for a few minutes before serving.
Nutrition
- Calories : 385kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 40mg
- Sodium : 650mg
- Total Carbohydrates : 43g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 18g
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