Vegetarian Lasagna Recipe - Homemade Lasagna

HilahCooking's picture

Jan. 07, 2016

How to make Vegetarian Lasagna with this easy video recipe - a super simple way to make a meatless lasagna Full of zucchini, peppers, cheese.

Ingredients

For marinara sauce:
Olive oil 1/4 Cup (4 tbs)
Garlic 6 Clove (30 gm) , mince (about 4 tablespoon)
Canned whole tomatoes/Fresh tomatoes 1 Can (10 oz) , dice
Dried basil/Fresh basil 2 Tablespoon , chop (about 4 tablespoon)
Salt To Taste
For lasagna:
Lasagna noodles 8 Ounce
Marinara sauce/Sauce 2 Cup (32 tbs) (one 28 ounce jar)
Water 1 1/3 Cup (21.33 tbs)
Ricotta cheese/Cottage cheese 12 Ounce
Grated mozzarella 1/2 Cup (8 tbs)
Grated parmesan 1/2 Cup (8 tbs) , divided (for marinara sauce & topping)
Egg 1
Dried oregano 1 Tablespoon (or 1 teaspoon)
Dried basil 1 Tablespoon (or 1 teaspoon)
Black pepper 1/2 Teaspoon
Diced summer squash/Frozen spinach 1 1/2 Cup (24 tbs) , thawed (10 ounce box of frozen spinach thawed & drained)

Directions

GETTING READY:

1.Preheat the oven at 350º.

MAKING:

2.Heat the oil over a medium-low heat and add the garlic. Cook just a few minutes until the garlic smells up your kitchen. Add the tomatoes and stir. 3.Put a lid on the pot and simmer 15 minutes. Use a spoon to kind of break up the tomatoes, mashing them against the sides of the pot.

4.Add the basil and simmer another 5 minutes with the lid off. Taste.

5.You might want to add a little salt if you used fresh tomatoes or canned, no-salt tomatoes.

6.Combine sauce and water in a large pot or bowl.

7.In another bowl, mix ricotta, mozzarella, half (1/4 cup) of the parmesan, the egg, and the herbs and pepper; combine well.

8.Lightly oil a 9 x 13 baking dish.

9.Pour in about a cup of the sauce/water combo.

10.Lay 3 lasagna noodles (uncooked) over that.

11.Layer a third of the cheese mixture on them, then a third of the mixed vegetables.

12.Pour another cup of sauce over and 3 more noodles.

13.Repeat layers of cheese, vegetables, sauce, and noodles, ending with sauce. Sprinkle with the remaining 1/4 cup parmesan.

14.Cover with foil and bake for 45 minutes to 1 hour, until the noodles have absorbed the liquid.

15.Remove foil (carefully!) and cook 15 minutes longer.

16.Let stand at least 10 minutes before serving.

SERVING:

17.Serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8