Veggie lasagna recipe

Imagine a dish that combines the rich flavors of Italy with the vibrant colors and textures of fresh vegetables. Our Veggie Lasagna is a masterpiece of culinary creativity, blending tender noodles, creamy cheese, and an array of sautéed vegetables to create a truly satisfying meal. This recipe is not just about sustenance; it’s about celebrating the beauty of seasonal ingredients and the joy of cooking. Whether you’re a seasoned chef or a culinary novice, this veggie lasagna is sure to become a staple in your kitchen, delighting both you and your guests with its hearty, comforting goodness.

Ingredients:

• Lasagna Noodles: 12-14 lasagna noodles
• Vegetables:
  • 1 cup (140g) chopped onion
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 2 medium yellow squash, cut into 1/2-inch pieces
  • 1 (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces
  • 1 cup matchstick carrots finely chopped
  • 2 cups baby spinach finely chopped
  • 3 cups broccoli finely chopped
  • 1/4 whole yellow onion finely chopped
  • 1 large red bell pepper, chopped (180g)
  • 0.6 oz bag baby spinach, roughly chopped (170g)
  • 1 cup low-fat cottage cheese
  • 1 cup ricotta cheese
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Romano cheese
  • ½ cup shredded Asiago cheese
  • 1 cup Ritz crackers crushed
  • 2 teaspoons all-purpose seasoning (e.g., Mrs. Dash)
  • Salt and fresh ground black pepper to taste
• Cheese:
  • 2 ounces (60g) grated parmesan cheese
  • 8 ounces (230g) low-moisture mozzarella cheese, shredded
  • ½ cup heavy cream (optional)
  • 1 egg
  • 1 tablespoon dried or fresh parsley
• Sauce:
  • 1 (28-oz) can crushed tomatoes
  • ¾ cup vegetable broth
  • ½ cup 2% milk
  • 1½ cups heavy cream (optional)
  • 4 tablespoons flour
  • 7 tablespoons butter (keep 4 tablespoons + 3 tablespoons separate)
• Miscellaneous:
  • Fresh basil leaves, chopped (for garnish)
  • Extra-virgin olive oil (EVOO)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables: In a large skillet, heat 2 tablespoons of EVOO over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the zucchini, yellow squash, roasted red peppers, matchstick carrots, baby spinach, broccoli, and red bell pepper. Continue to sauté until the vegetables are tender but still slightly crisp. Add the marinara sauce and stir to combine. Remove from heat.
3. Make Cheese Mixture: In a mixing bowl, combine the cottage cheese, ricotta cheese, grated parmesan cheese, and 1 cup of the shredded mozzarella cheese. Add the egg and mix well. Season with salt and black pepper to taste.
4. Assemble Lasagna: In a 9×13-inch casserole dish, start with a layer of the vegetable sauce mix. Arrange 3 lasagna noodles on top of the sauce.
5. Add Cheese Layer: Spread half of the cheese mixture over the noodles. Sprinkle with half of the shredded mozzarella cheese and half of the shredded Romano cheese.
6. Repeat Layers: Repeat steps 4 and 5, ending with a layer of noodles.
7. Top with Cheese and Sauce: Spread the remaining cheese mixture over the noodles. Top with the remaining shredded mozzarella cheese and Romano cheese. Pour the crushed Ritz crackers over the top layer of cheese.
8. Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
9. Garnish: Remove from the oven and garnish with chopped fresh basil leaves.

Top Tips:

1. Choose Fresh Veggies: Use a variety of fresh vegetables to ensure the best flavors and textures.
2. Don’t Overcook Noodles: Cook the lasagna noodles al dente to prevent them from becoming mushy during baking.
3. Use High-Quality Cheese: Choose high-quality cheeses like ricotta, mozzarella, and parmesan for the best flavor.
4. Adjust Sauce Consistency: If the sauce seems too thick, add a bit more vegetable broth or milk to achieve the desired consistency.
5. Let it Rest: Allow the lasagna to rest for 10-15 minutes before serving to help the flavors meld together.
6. Customize to Taste: Feel free to adjust the amount of garlic or red pepper flakes to suit your taste preferences.

Variations:

1. Spinach and Mushroom Lasagna: Add more spinach and mushrooms to the vegetable mix for an extra boost of flavor and nutrients.
2. Roasted Vegetable Lasagna: Roast the vegetables in the oven before adding them to the lasagna for a deeper flavor.
3. White Sauce Lasagna: Replace the marinara sauce with a white sauce made from butter, flour, and heavy cream for a creamy twist.
4. Gluten-Free Lasagna: Use gluten-free lasagna noodles or substitute with zucchini noodles for a gluten-free version.
5. Vegan Lasagna: Replace the ricotta cheese with a vegan alternative like tofu or cashew cream and use vegan mozzarella cheese.

Nutritional Guide:

Additional Nutritional Notes:
This veggie lasagna is a nutrient-dense meal, rich in vitamins, minerals, and fiber from the variety of vegetables. The cheese mixture provides a good source of protein, while the whole grains in the lasagna noodles offer sustained energy. This recipe is also versatile, allowing you to adjust the ingredients based on your dietary needs and preferences. Whether you’re looking for a vegetarian, vegan, or gluten-free option, this recipe provides a solid foundation for customization. Enjoy your delicious and nutritious veggie lasagna