Oh, boy! Do I have a treat for you today! Nothing warms the heart and fills the belly quite like a **Cheesy Vegetarian Lasagna**. This dish isn’t just a meal; it’s a hug on a plate. I remember the first time I made this lasagna—it was during a chilly fall evening with friends gathered around my tiny kitchen table. As I pulled it out of the oven, a sense of comfort wafted through the air, and it felt like home. Ever since, this recipe has become a staple in my kitchen, and it’s always a hit!
What I love most about this lasagna is how versatile it is. You can throw in pretty much any veggies you have lurking at the back of the fridge and still end up with something amazing. Plus, it’s a great way to sneak in extra servings of vegetables for those picky eaters in your life! So, let’s dive right into what goes into this incredibly cheesy, fresh, and inviting dish!
What’s in Cheesy Vegetarian Lasagna?
Lasagna noodles: You can choose between regular or no-boil noodles. The no-boil kind is a lifesaver when you’re short on time. If you’re using regular noodles, don’t forget to cook them al dente!
Olive oil: A tablespoon or two of this liquid gold is perfect to sauté those flavorful veggies. It adds a lovely richness to the dish.
Onion and garlic: These two buddies are pretty much the dynamic duo of flavor. Onions add sweetness, while garlic gives that aromatic punch that makes your mouth water.
Zucchini: This green gem brings a subtle flavor and packs in extra nutrients. Plus, it soaks up all the deliciousness around it!
Bell pepper: Any color will do! They add sweetness and crunch, making your lasagna not only tastier but prettier!
Mushrooms: I love their earthy flavor. Sliced mushrooms add depth to the dish and a nice chewy texture.
Spinach: Fresh or frozen, this leafy green is a fantastic way to increase the nutritional value of your lasagna.
Marinara sauce: You can either use your favorite store-bought jar or whip up a quick homemade sauce. Whatever makes your life easier!
Dried oregano and basil: These dried herbs are the soul of any Italian dish! They infuse the lasagna with a savory, aromatic aroma.
Ricotta cheese: Creamy and slightly sweet, ricotta adds a lovely riciness that balances the tanginess of the marinara.
Shredded mozzarella cheese: This is where the magic happens! Melty and gooey, mozzarella is what makes lasagna so irresistibly cheesy.
Grated Parmesan cheese: A sprinkle of this sharp cheese on top adds a flavor kick and a beautiful crust when baked.
Fresh parsley: This isn’t just for garnish—fresh herbs brighten up the dish and make it look fancy!
Is Cheesy Vegetarian Lasagna Good for You?
Oh, absolutely! Not only does this cheesy goodness hit the spot, but it also packs a nutritious punch.
Zucchini, bell peppers, and spinach are all fantastic sources of vitamins and minerals, plus they add fiber to help keep you full. The mushrooms contribute antioxidants, which are always a bonus when it comes to boosting your health. You might be thinking, “But it’s cheesy—how can that be healthy?” Well, moderation is key! The ricotta and mozzarella provide calcium and protein, making this a balanced dish that you can enjoy without too much guilt.
Of course, if you’re keeping an eye on your sodium intake, it’s worth considering low-sodium versions of the marinara and cheeses. You can also sneak in more veggies if you’re feeling adventurous!
Ingredients List
– 9 lasagna noodles (regular or no-boil)
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 bell pepper (any color), diced
– 1 cup mushrooms, sliced
– 1 cup spinach, fresh or frozen
– 2 cups marinara sauce (store-bought or homemade)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped for garnish
This recipe serves about 6 to 8 hungry folks, or 4 very hungry folks who will want seconds!
How to Make Cheesy Vegetarian Lasagna?
1. Preheat your oven to 375°F (190°C).
2. If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 2-3 minutes.
4. Add the zucchini, bell pepper, and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Stir in the spinach and cook until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
5. In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
7. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with half of the vegetable mixture and a third of the mozzarella cheese. Pour a layer of marinara sauce over the top.
8. Repeat the layering process (noodles, ricotta mixture, vegetables, mozzarella, sauce) until you have used all ingredients. Finish with a layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
9. Cover the lasagna with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh parsley and serve warm.
Cheesy Variations and Serving Suggestions
This lasagna is fantastic as-is, but why not mix things up a bit? You could throw in some roasted eggplant, switch out the spinach for kale, or even add a spicy kick with jalapeños! You can also switch the cheeses if you prefer—a blend of gouda and mozzarella can give it an interesting twist. If you’re looking for a low-carb option, spiralize zucchini in place of the pasta—who knew healthy could taste so divine?
This cheesy vegetarian lasagna is perfect served with a fresh side salad tossed in a light vinaigrette. And, of course, some garlic bread is always welcomed!
I can’t wait for you to try this recipe! I’m sure it’ll become just as special in your home as it has in mine. So, gather your ingredients, channel your inner chef, and whip up this cheesy delight. And don’t forget to let me know how it turns out—happy cooking!
