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
- Start by heating olive oil in a large skillet, then sauté the minced garlic and mixed vegetables until tender and fragrant, about 5-7 minutes. Season with salt and pepper, then remove from heat and set aside.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy. This will be layered with the sauces and noodles.
- Cook the lasagna noodles in boiling water until al dente if not pre-cooked, then drain and set aside. Rinse with cold water to stop the cooking process and prevent sticking if needed.
- Spread a thin layer of vegetable sauce at the bottom of your baking dish to prevent sticking, then layer a portion of noodles over the sauce.
- Spread a portion of the sautéed vegetables over the noodles, then dollop some of the ricotta mixture on top.
- Sprinkle a handful of shredded mozzarella cheese over the layered ingredients, then repeat the layering: sauce, noodles, vegetables, ricotta, mozzarella, until all ingredients are used, ending with a cheese layer on top.
- Cover the assembled lasagna with foil and bake at 375°F (190°C) for about 1 hour. This slow baking allows the flavors to meld and the cheese to melt thoroughly.
- Remove the foil carefully and bake for an additional 15 minutes, until the top is bubbling and golden brown. The cheese should be melted and slightly crispy around the edges.
- Let the lasagna rest for about 10 minutes before slicing; this helps it set and makes serving easier.
- Slice with a sharp knife and serve warm, enjoying the layered textures and melted cheese with a side of fresh greens if desired.
