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.
Health tips:
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.
Ingredients
lasagna noodles (2 extra for filling in holes): 14
extra virgin olive oil: 2 tbsp
chopped onion: 1 cup (140 grams)
garlic cloves, minced: 3
crushed red pepper flakes, or more to taste: 1/8 tsp
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): 2
jar roasted red peppers, drained and cut into 1/2-inch pieces: 1(12-ounce)
heaping cup: 1
can crushed tomatoes: 1 (28-ounce)
generous handful fresh basil leaves, chopped
container part-skim ricotta cheese or cottage cheese: 1 (15-ounce)
Large eggs: 2
parmesan cheese, grated (about 1 cup): 2 ounces (60 grams)
low-moisture mozzarella cheese, shredded: 8ounces (230 grams)
salt and fresh ground black pepper, to taste
How To Make Vegetable Lasagna
- Bring a large pot of water to a boil.
- Cook the lasagna noodles according to your portion needs.
- Add olive oil to avoid getting them stuck and lay them flat on aluminum foil.
- Preheat oven to 350 degrees.
- Lightly simmer oil on a pan.
- Add onion, garlic, pepper flakes, zucchini, squash and salt to it.
- Stir constantly until all items reach a crunchy texture.
- Add roasted red peppers and crushed tomatoes.
- Continue simmering until the sauce has thickened.
- Add basil and continue cooking for about 10 minutes.
- Add vegetable mix according to portion size into the baking dish.
- Add noodles according to the portion size.
- Add ricotta cheese over the noodles as well as some parmesan and mozzarella.
- Add another layer of noodles and vegetables and other cheeses.
- Cover with Aluminum foil and bake for about 20 minutes.
Let it rest for 10 minutes before serving.