Vegetarian Slow-Cooked Lasagna
This vegetarian lasagna is assembled with layers of tender pasta, a hearty vegetable-based sauce, and melted cheese, then slow-cooked to develop a rich, cohesive texture. The final dish features a bubbling top with gooey cheese and soft noodles, offering a comforting, layered appearance.
Equipment
- Large pot
- Mixing bowls
- 2 Baking dishes
Ingredients
- 12 ounces lasagna noodles preferably no-boil or pre-cooked
- 3 cups vegetable sauce rich tomato with roasted garlic and herbs
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese for creaminess and layer binding
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons olive oil for sautéing vegetables
- 3 cups mixed vegetables such as zucchini, bell peppers, spinach
- to taste Salt and pepper
Instructions
- Cook the lasagna noodles according to package instructions if not using no-boil noodles. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add the garlic and cook briefly until fragrant. Add the mixed vegetables and sauté until softened. Season with salt and pepper.
- Preheat the oven to 375°F (190°C). Spread a thin layer of vegetable sauce in the baking dish.
- Add a layer of noodles, then spread ricotta, vegetables, sauce, mozzarella, and Parmesan. Repeat the layers, finishing with sauce and cheese on top.
- Bake for 30 minutes. Remove once and bake for an additional 15 minutes until bubbly.
- Remove from the oven and let the lasagna rest for 10–15 minutes before slicing and serving.
