Name: Vegetable Lasagna Recipe
Ingredients: 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for sautéing the vegetables, adding richness and helping them to soften and release their flavors. You can substitute with other vegetable oils like avocado or canola oil if needed.; 1 large Onion, chopped: Yellow or white onion works well. Onion forms the aromatic base for the vegetable filling, adding depth and sweetness as it caramelizes slightly during cooking.; 2 cloves Garlic, minced: Fresh garlic is essential for that pungent, savory flavor that complements the vegetables and tomato sauce. Mince it finely to ensure it infuses the entire filling.; 2 Zucchinis, sliced: Zucchini adds a mild, slightly sweet flavor and a pleasant texture to the lasagna. Slice them into rounds or half-moons, about ¼ inch thick, so they cook evenly.; 2 Yellow Squash, sliced: Similar to zucchini, yellow squash offers a slightly sweeter and more delicate flavor. Slicing them similarly to zucchini ensures consistent cooking.; 1 Red Bell Pepper, chopped: Red bell pepper provides sweetness, color, and a slightly smoky flavor when cooked. Chopping it into bite-sized pieces makes it easy to incorporate into the layers. Other colors of bell peppers (orange, yellow) can also be used for variety and flavor complexity.; 1 (10 ounce) package Frozen Spinach, thawed and squeezed dry: Spinach adds a healthy dose of greens and a subtle earthy flavor. It’s crucial to thaw it completely and squeeze out excess water, otherwise, it will make the lasagna watery. Fresh spinach can be used, you’ll need about 1 pound, and sauté it until wilted before using.; 1 (15 ounce) can Diced Tomatoes, undrained: Canned diced tomatoes form the base of the sauce. Undrained means you use the juice as well, adding moisture and flavor. Fire-roasted diced tomatoes can add a smoky depth.; 1 (15 ounce) can Tomato Sauce: Tomato sauce provides a smooth, rich tomato flavor and helps to bind the vegetable filling together. Choose a good quality tomato sauce for the best taste.; 1 teaspoon Dried Oregano: Oregano is a classic Italian herb that brings a warm, slightly peppery flavor to the lasagna sauce. Dried oregano is convenient, but fresh oregano, finely chopped (about 1 tablespoon), can be used for a brighter flavor.; 1 teaspoon Dried Basil: Basil complements the tomatoes and oregano beautifully, adding a sweet and aromatic note. Similar to oregano, fresh basil, finely chopped (about 1 tablespoon), is a great alternative.; ½ teaspoon Salt: Salt enhances the flavors of all the ingredients. Adjust to taste, especially considering the salt content in cheese and tomato products.; ¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. Adjust to your preference.; Pinch of Red Pepper Flakes (optional): For a little heat, a pinch of red pepper flakes can be added. Omit if you prefer a milder flavor.; 15 ounces Ricotta Cheese: Ricotta cheese provides a creamy, slightly tangy layer in the lasagna. Whole milk ricotta is richer and creamier, but part-skim can be used to reduce fat content.; ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor. Freshly grated Parmesan is always best for flavor and texture.; 1 Egg, lightly beaten: The egg helps to bind the ricotta mixture together, preventing it from becoming too watery and ensuring a nice texture in the baked lasagna.; ¼ cup Chopped Fresh Parsley: Fresh parsley adds a bright, herbaceous note and a pop of color to the ricotta mixture. Italian flat-leaf parsley is preferred for its stronger flavor.; 9 Lasagna Noodles, oven-ready or regular: Oven-ready lasagna noodles are a convenient time-saver as they don’t require pre-boiling. If using regular lasagna noodles, you will need to cook them according to package directions until al dente before assembling the lasagna. Using regular noodles might require slightly more sauce as they absorb more liquid.; 3 cups Shredded Mozzarella Cheese: Mozzarella cheese is essential for that classic, melty, cheesy top layer and gooey interior of lasagna. Part-skim or whole milk mozzarella can be used. Fresh mozzarella, while delicious, can be a bit watery for lasagna, so shredded mozzarella is generally preferred for this recipe.

Ingredients

Scale

For the Vegetable Filling:

2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for sautéing the vegetables, adding richness and helping them to soften and release their flavors. You can substitute with other vegetable oils like avocado or canola oil if needed.

1 large Onion, chopped: Yellow or white onion works well. Onion forms the aromatic base for the vegetable filling, adding depth and sweetness as it caramelizes slightly during cooking.

2 cloves Garlic, minced: Fresh garlic is essential for that pungent, savory flavor that complements the vegetables and tomato sauce. Mince it finely to ensure it infuses the entire filling.

2 Zucchinis, sliced: Zucchini adds a mild, slightly sweet flavor and a pleasant texture to the lasagna. Slice them into rounds or half-moons, about ¼ inch thick, so they cook evenly.

2 Yellow Squash, sliced: Similar to zucchini, yellow squash offers a slightly sweeter and more delicate flavor. Slicing them similarly to zucchini ensures consistent cooking.

1 Red Bell Pepper, chopped: Red bell pepper provides sweetness, color, and a slightly smoky flavor when cooked. Chopping it into bite-sized pieces makes it easy to incorporate into the layers. Other colors of bell peppers (orange, yellow) can also be used for variety and flavor complexity.

1 (10 ounce) package Frozen Spinach, thawed and squeezed dry: Spinach adds a healthy dose of greens and a subtle earthy flavor. It’s crucial to thaw it completely and squeeze out excess water, otherwise, it will make the lasagna watery. Fresh spinach can be used, you’ll need about 1 pound, and sauté it until wilted before using.

1 (15 ounce) can Diced Tomatoes, undrained: Canned diced tomatoes form the base of the sauce. Undrained means you use the juice as well, adding moisture and flavor. Fire-roasted diced tomatoes can add a smoky depth.

1 (15 ounce) can Tomato Sauce: Tomato sauce provides a smooth, rich tomato flavor and helps to bind the vegetable filling together. Choose a good quality tomato sauce for the best taste.

1 teaspoon Dried Oregano: Oregano is a classic Italian herb that brings a warm, slightly peppery flavor to the lasagna sauce. Dried oregano is convenient, but fresh oregano, finely chopped (about 1 tablespoon), can be used for a brighter flavor.

1 teaspoon Dried Basil: Basil complements the tomatoes and oregano beautifully, adding a sweet and aromatic note. Similar to oregano, fresh basil, finely chopped (about 1 tablespoon), is a great alternative.

½ teaspoon Salt: Salt enhances the flavors of all the ingredients. Adjust to taste, especially considering the salt content in cheese and tomato products.

¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. Adjust to your preference.

Pinch of Red Pepper Flakes (optional): For a little heat, a pinch of red pepper flakes can be added. Omit if you prefer a milder flavor.

For the Cheese Layers:

15 ounces Ricotta Cheese: Ricotta cheese provides a creamy, slightly tangy layer in the lasagna. Whole milk ricotta is richer and creamier, but part-skim can be used to reduce fat content.

½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor. Freshly grated Parmesan is always best for flavor and texture.

1 Egg, lightly beaten: The egg helps to bind the ricotta mixture together, preventing it from becoming too watery and ensuring a nice texture in the baked lasagna.

¼ cup Chopped Fresh Parsley: Fresh parsley adds a bright, herbaceous note and a pop of color to the ricotta mixture. Italian flat-leaf parsley is preferred for its stronger flavor.

For the Lasagna:

9 Lasagna Noodles, oven-ready or regular: Oven-ready lasagna noodles are a convenient time-saver as they don’t require pre-boiling. If using regular lasagna noodles, you will need to cook them according to package directions until al dente before assembling the lasagna. Using regular noodles might require slightly more sauce as they absorb more liquid.

3 cups Shredded Mozzarella Cheese: Mozzarella cheese is essential for that classic, melty, cheesy top layer and gooey interior of lasagna. Part-skim or whole milk mozzarella can be used. Fresh mozzarella, while delicious, can be a bit watery for lasagna, so shredded mozzarella is generally preferred for this recipe.

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Instructions

Step 1: Prepare the Vegetables

Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Adding onions first allows them to release their sweetness and create a flavorful base for the rest of the vegetables.

Add Garlic and Sauté: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic in hot oil is a key indicator of readiness.

Sauté Heartier Vegetables: Add the sliced zucchini, yellow squash, and chopped bell pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp. Sautéing these vegetables first helps to soften them and release some of their moisture, preventing a watery lasagna. Don’t overcook them at this stage; they will continue to cook in the oven.

Incorporate Spinach: Add the thawed and squeezed-dry spinach to the skillet. Stir until the spinach is heated through and well combined with the other vegetables. Ensure the spinach is evenly distributed.

Add Tomato Sauce and Seasonings: Pour in the diced tomatoes (undrained) and tomato sauce. Stir in the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasonings as needed.

Step 2: Prepare the Ricotta Cheese Mixture

Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, lightly beaten egg, and chopped fresh parsley. Mix well until all ingredients are thoroughly incorporated. The egg is crucial for binding the ricotta and preventing it from being too loose.

Season (Optional): You can add a pinch of salt and pepper to the ricotta mixture if desired, but be mindful of the saltiness from the Parmesan cheese.

Step 3: Assemble the Lasagna

Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Greasing prevents the lasagna from sticking to the bottom of the dish.

Layer Sauce on the Bottom: Spread a thin layer of the vegetable sauce (about 1 cup) evenly over the bottom of the baking dish. This layer prevents the noodles from sticking and adds moisture to the bottom of the lasagna.

Layer Noodles: Arrange 3 lasagna noodles lengthwise over the sauce, slightly overlapping if necessary. If using regular noodles, ensure they are cooked al dente and slightly cooled before layering. Oven-ready noodles can be used directly from the box.

Layer Ricotta Mixture: Spread half of the ricotta cheese mixture evenly over the noodles. Distribute it smoothly to ensure even cheese coverage in each slice.

Layer Mozzarella Cheese: Sprinkle 1 cup of shredded mozzarella cheese over the ricotta mixture. This layer of mozzarella starts the cheesy goodness within the lasagna.

Repeat Layers: Repeat layers in the following order: vegetable sauce, lasagna noodles, ricotta cheese mixture, and mozzarella cheese. Use the remaining half of the ricotta mixture and another 1 cup of mozzarella cheese for this second set of layers.

Final Layer of Sauce and Mozzarella: Top with the remaining vegetable sauce and the remaining 1 cup of shredded mozzarella cheese. Ensure the entire top is covered with sauce and cheese for a beautiful golden-brown finish.

Step 4: Bake the Lasagna

Cover with Foil: Cover the baking dish tightly with aluminum foil. This helps to trap moisture and steam, preventing the lasagna from drying out and ensuring the noodles cook through properly.

Bake: Bake in the preheated oven for 30 minutes.

Remove Foil and Bake Further: Remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the lasagna is heated through. Baking without foil for the last portion allows the cheese to brown and creates a delicious crust.

Rest Before Serving: Let the lasagna rest for 10-15 minutes before slicing and serving. Resting allows the lasagna to set, making it easier to slice and preventing it from being too runny. It also allows the flavors to meld together even further.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 10-15g
Sodium: 600-800mg
Fat: 20-25g
Saturated Fat: 10-12g
Carbohydrates: 45-55g
Fiber: 5-7g
Protein: 20-25g
Cholesterol: 80-100mg