Vegetable Lasagna

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

The Italians did a great job inventing lasagna—a hearty, hot, fragrant dish with layers of filling separated by sheets of pasta. First of all, it's delicious; secondly, you can use just about anything as a filling. Most often we encounter meat lasagna, but there's nothing stopping us from making a vegetable version. Just be sure to use bright, juicy, and delicious vegetables. It's not necessary to use fresh tomatoes; it's much easier and more reliable to use a can of diced, canned tomatoes. Additionally, lasagna will require cheese—don't substitute the mozzarella specified in the recipe with anything else; its melting ability and creaminess are just what you need.

Ingredients

Carrot - 3 pieces
Orange Bell Peppers - 1 piece
Courgette - 1 piece
Onion - 1 head
Canned Tomatoes (Pelati) - 28.2 oz
Spinach - 4.4 oz
Italian herb blend - 0.2 oz
Garlic - 2 cloves
Cottage cheese - 15.9 oz
Ready-made dry lasagna sheets - 9 pieces
Olive Oil - 2 fl oz
Chili Flakes - to taste
Melted Cheese - 7.1 oz
Salt - to taste

Step by Step guide

Step 1

Coarsely chop the onion, bell pepper, carrot, and zucchini. Heat oil in a large skillet and sauté the vegetables until golden brown. Season with salt to taste.

Step 2

Add a handful of spinach and stir to let it wilt, then add more spinach and stir again. Continue adding all the spinach to the vegetables in this way. Remove the pan from the heat.

Step 3

Transfer the sautéed vegetables to a blender and pulse them until they are in small pieces, not a smooth puree. Mix them with the cottage cheese.

Step 4

For the sauce, place the tomatoes in a blender. Add 30 ml of olive oil, basil, garlic, salt, and chili flakes. Blend until smooth.

Step 5

Pour a quarter of the sauce into the bottom of a baking dish, layer lasagna sheets on top, followed by half of the vegetable and ricotta mixture. Drizzle with sauce and sprinkle with a quarter of the grated mozzarella. Place another layer of lasagna sheets on top, followed by the vegetable mixture (no tomato sauce needed for this layer), and sprinkle with mozzarella. Cover with lasagna sheets, pour sauce over them, and top with the remaining cheese.

Step 6

Cover the dish with foil, making sure it doesn't touch the cheese, and place the lasagna in the oven preheated to 428°F for 15 minutes. Then remove the foil and bake for an additional 10–12 minutes.