{"id":82573,"date":"2023-12-06T17:00:02","date_gmt":"2023-12-06T16:00:02","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82573"},"modified":"2023-12-04T20:44:45","modified_gmt":"2023-12-04T19:44:45","slug":"easy-vegetable-lasagna","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/easy-vegetable-lasagna\/","title":{"rendered":"Easy Vegetable Lasagna"},"content":{"rendered":"

This vegetable lasagna recipe<\/strong> is a family favourite! It\u2019s filled with a savoury layer of saut\u00e9ed vegetables, spinach and ricotta, a simple tomato sauce, and a cheesy topping. It\u2019s healthy, delicious and easy to make! Plus there are lots of ways you can adapt it to use the ingredients you already have on hand.<\/p>\n

Yes, everyone loves a comfort food lasagna, right? It’s a great way to feed a crowd if need be, and reheats well. So, leftovers can keep you happy for days. And the fantastic thing is that you can pretty much use any vegetables you have on hand. I like to stick to “Mediterranean vegetables\u201d such as sweet peppers and zucchini, plus mushrooms for their extra umami savouriness. But that\u2019s not it! You\u2019ll find grated carrots in the sauce, plus onion and garlic, and then there is a layer of spinach mixed with ricotta and parmesan. Yes, veggie packed, but still tastes decadent enough to satisfy.<\/p>\n

\"Zuaten<\/p>\n

The ingredients<\/h2>\n

Here\u2019s what you\u2019ll need to make this vegetable lasagna recipe, along with ingredient notes and substitutions:<\/p>\n

Oven ready (no boil) lasagna noodles<\/h3>\n

Since there are already a number of steps in preparing this vegetarian lasagna recipe, it makes sense to use oven-ready, no-boil lasagna noodles. With these type of noodles, there is no fuss with pre-boiling, draining and drying them out. Plus no boil lasagna sheets are the best choice for a vegetable lasagna since they will soak up the extra moisture from the vegetables as the lasagna cooks in the oven.<\/p>\n

A medley of vegetables<\/h3>\n

In this vegetable lasagna recipe, you\u2019ll find sweet bell peppers (red and yellow), zucchini and cremini mushrooms. All of which give the lasagna substance, making it hearty, as well as giving it lots of flavour. I like to use mushrooms in this recipe, as they are a fantastic stand-in for meat. I chose to use cremini mushrooms, however you could use another type or try a mix of cremini, shiitake and king oyster for more depth of flavour. Or\u2026you could trade out mushrooms for eggplant and add some red onion.<\/p>\n

Other vegetables to try<\/h4>\n

leeks, celery, butternut squash, sweet potato, cauliflower, broccoli. Just be sure you have about 400-450 g diced vegetables that are roasted or cooked until tender before layering in the lasagna.<\/p>\n

Spinach (fresh or frozen)<\/h3>\n

I like to use baby spinach or young leaf spinach and lightly blanch it. Using frozen spinach would be a quick and easy alternative. Just ensure that it is fully thawed and that the excess moisture is squeezed out (as with the blanched spinach as well). You could also replace it with blanched curly kale or Tuscan kale.<\/p>\n

\u00a0A simple but flavourful tomato sauce<\/h3>\n

I like to keep the tomato sauce quite simple, but also add some extra flavours from onion, garlic, carrot, herbs and a pinch of chili flakes. Of course, you could short cut this by using a store-bought ready made sauce, such as marinara (or make it yourself<\/a>, it’s easy). Alternatively, you could change things up and make a simple Mediterranean style homemade tomato sauce with onions, garlic, chili, kalamata olives, capers, and basil. Maybe even some sun-dried tomatoes, or chopped fresh tomatoes for extra flavour.<\/p>\n

Three types of cheese<\/h3>\n

Ricotto, parmesan, mozzarella. A layer of ricotta cheese mixed with parmesan and spinach is used to create a layer of creaminess. You can substitute cottage cheese for the ricotta, if desired. Parmesan simply makes everything taste better. It infuses the lasagne with an enticing salty, nutty taste. A melty cheese like fresh mozzarella tops the dish, however it could be replaced with your favourite melty cheese, such as a Gouda, Edamer, Emmentaler or even French Comt\u00e9.<\/p>\n

\"Gem\u00fcse-Lasagne<\/p>\n

\"Gem\u00fcse-Lasagne<\/p>\n

\"Gem\u00fcse-Lasagne<\/p>\n

\"Gem\u00fcse-Lasagne\"Gem\u00fcse-Lasagne<\/p>\n

How to make a vegetable lasagna<\/h2>\n

For this recipe, we are essentially preparing three components before layering the lasagna noodles in a casserole<\/a>. Here\u2019s the run-down:<\/p>\n

Step 1: Prepare vegetable sauce<\/h3>\n

Start by making the tomato sauce. It will simmer for 20-25 minutes to allow the flavour to develop and infuse. This will give you time to prepare the rest of the fillings.<\/p>\n

Step 2: Saut\u00e9 the vegetables (or roast them!)<\/h3>\n

While the sauce simmers, you\u2019ll have time to chop the vegetables and saut\u00e9 them until tender before layering them in the lasagne.<\/p>\n

Step 3: Prepare spinach-ricotta filling<\/h3>\n

Stir together the ricotta, parmesan and spinach. This will give the lasagna a layer of creamy decadence.<\/p>\n

Step 4: Layer vegetable lasagna and bake<\/h3>\n

From here it’s just an assembly job. Some sauce, a layer of noodles, a layer of the spinach-ricotta mixture, more noodles, load them up with the vegetables, more sauce, followed by a layer of cheese. That\u2019s it! Bake until the cheese is golden brown and sauce is bubbly and then you’re ready to eat!<\/p>\n

Roasting versus saut\u00e9ing the vegetables<\/h2>\n

For this vegetable lasagna recipe, you can also roast the vegetables rather than preparing them in a skillet. This might be a good idea if you decide to swap some of the ingredients out for a different type of vegetable, such as sweet potato or butternut squash. To roast the vegetables: place them on the baking sheet lined with parchment, drizzle with oil, sprinkle with salt and pepper. Toss. Roast for 20-25 minutes, turning at 10 minutes, until tender and lightly browned.<\/p>\n

\"Lasagne<\/p>\n

The best vegetable lasagna<\/h2>\n

Here are a few reasons to love this recipe:<\/p>\n