Vegetable Lasagna
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 small zucchini, diced
1 small yellow squash, diced
1 small eggplant, diced
1 small bell pepper, diced
1 cup sliced mushrooms
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes, drained
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
9 lasagna noodles, cooked according to package instructions
2 cups shredded mozzarella cheese
Instructions
Set your oven's temperature to 350°F (180°C).
Olive oil should be heated in a sizable skillet over medium heat. Add the bell pepper, mushrooms, garlic, onion, zucchini, yellow squash, eggplant, and zucchini. The vegetables should be sautéed for 8–10 minutes till tender.
Cook for a further two to three minutes after adding the diced tomatoes.
Ricotta cheese, Parmesan cheese, salt, pepper, and Italian spice should all be combined in a small bowl.
A 9x13-inch baking dish should have a small bit of the vegetable mixture on the bottom. Three lasagna noodles are placed on top, then a layer of the ricotta cheese mixture is added, and finally a layer of shredded mozzarella cheese is added. Up until all of the ingredients have been utilized, repeat the layering, finishing with a layer of mozzarella cheese.
Cover the baking dish with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving. Enjoy!
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