- 14 lasagna noodles (2 extra for filling in holes)
- 2 tbsp extra virgin olive oil
- 1 cup (140 grams) chopped onion
- 3 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes, or more to taste
- 2 medium zucchini, cut into 1/2-inch pieces (about 1/2 pound)
- 2 medium yellow squash, cut into 1/2-inch pieces (about 1/2 pound)
- 1(12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces
- 1 heaping cup
- 1 (28-ounce) can crushed tomatoes
- generous handful fresh basil leaves, chopped
- 1 (15-ounce) container part-skim ricotta cheese or cottage cheese
- 2 Large eggs
- 2 ounces (60 grams) parmesan cheese, grated (about 1 cup)
- 8ounces (230 grams) low-moisture mozzarella cheese, shredded
- salt and fresh ground black pepper, to taste
As much as we love the traditional Italian meaty lasagna, it does fall foul in one aspect i.e. it does not appeal to the vegetarians. And in plain terms, why would it? Nearly all versions of lasagna across different countries have some sort of protein as the main hero of their lasagna dish. However, this one dish allows vegetarians to enjoy this hearty Italian dish without having to sacrifice any of their vegetarian diets.
This dish does not subtract anything from the hearty Italian dish other than the meat element and substitutes them for some vegetables. The vegetables not only make it possible for vegetarians to enjoy the dish, but also create an entirely new rendition of this iconic item.
Vegetable lasagna is comprehensively richer in antioxidants due to the use of tomatoes, garlic and chilies in making them. Other than that they offer a great source for Calcium. That is one of the reasons why children should be fed vegetable lasagna more.
How to Make Vegetable Lasagna
Let it rest for 10 minutes before serving.