Recipe Image
Servings:
6
Homemade Vegetarian Lasagna
An alternative to the traditional meat-filled version that's still jam-packed with flavor! My vegetarian lasagna combines vegetables such as mushrooms and zucchini, along with a secret ingredient in the sauce!
Total Time
1hr 30min
5.0
1 Rating
Author: Vincenzo's Plate
Servings:
6
Ingredients
•
1/2
Onion
, finely chopped
•
1/2
Eggplant
, cubed
•
1
Zucchini
, cubed
•
2
Green Bell Peppers
, cubed
•
1/2
Carrot
, cubed
•
1
stalk
Celery
, chopped
•
2
Oyster Mushrooms
•
5
cups
Tomato Passata
•
1 1/4
cups
Ricotta Cheese
•
10.5
oz
Lasagna Sheets
•
to taste
Grated Parmesan Cheese
•
1
Fresh Mozzarella Cheese Ball
, diced
•
2
pinches
Dried Mixed Herbs
•
4
fl oz
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Basil
•
as needed
Extra-Virgin Olive Oil
Cooking Instructions
1.
Place the pot on the stove at medium heat and a generous amount
Extra-Virgin Olive Oil (as needed)
enough to totally cover the bottom of the pot and then some.
2.
Finely chop the
Onion (1/2)
and add to the hot oil.
3.
Cube the
Zucchini (1)
.
4.
Cube the
Eggplant (1/2)
.
5.
Cube the
Green Bell Peppers (2)
.
6.
Chop the
Celery (1 stalk)
.
7.
Cube the
Carrot (1/2)
.
8.
When the oil is warm add the onion, carrot, celery, zucchini, eggplant and capsicum and stir with a wooden spoon. Cover with the lid and leave to simmer for about 15 minutes but keep stirring every 5 minutes.
9.
Cube the
Oyster Mushrooms (2)
.
10.
After 15 minutes add the oyster mushrooms and
Water (4 fl oz)
and cook for another 15 minutes.
11.
After 15 minutes, add 2 pinches of
Dried Mixed Herbs (2 pinches)
and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.
12.
Now it’s time to add the
Tomato Passata (5 cups)
,
Ricotta Cheese (1 1/4 cups)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir to combine.
13.
Let this simmer, and add some
Fresh Basil (to taste)
, breaking the leaves into smaller pieces using your hands. Leave this on the stove for at least 30 minutes.
14.
Preheat the oven to 350 degrees F (180 degrees C).
15.
Now cut the
Fresh Mozzarella Cheese Ball (1)
into slices, and then into small cubes.
16.
In a non-stick baking dish, line the base with a touch of sauce. Add layers of fresh
Lasagna Sheets (3 cups)
, completely covering the base and not leaving any gaps.
17.
Line the top of the lasagna pasta sheets with sauce and vegetables, this time using a generous amount and covering each one.
18.
Add lots of cubes of fresh mozzarella, covering the sauce and getting into each corner.
19.
Grate a generous amount of
Grated Parmesan Cheese (to taste)
over the top and then begin a new layer.
20.
Line up another set of lasagna sheets and repeat each step as before.
21.
Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and
Grated Parmesan Cheese (to taste)
.
22.
Cover the vegetarian lasagne tray with aluminum foil and place it in a preheated oven at 350 degrees F (180 degrees C) for 15-20 minutes. After it has been in the oven for 10 minutes, remove the foil carefully and let it cook for another 5-10 minutes uncovered so it becomes deliciously crispy on top.
23.
Get a flat white plate and carefully slice the vegetarian lasagna down the middle and divide it into squares. Lift each piece out of the tray using something like a spade and help it slide off with a long knife.
24.
Of course if you are crazy about parmesan cheese, you can grate even more
Grated Parmesan Cheese (to taste)
on top of your vegetarian lasagna to serve! Enjoy!
Nutrition Per Serving
CALORIES
295
FAT
14.7 g
PROTEIN
12.6 g
CARBS
32.7 g
