FAQ About Lasagna

Making a vegetarian lasagna is a great option for those who prefer a meat-free dish. Here's a basic recipe for a delicious vegetarian lasagna:

Ingredients:

• 9 lasagna noodles
• 2 cups (480g) ricotta cheese
• 2 cups (200g) shredded mozzarella cheese
• 1 cup (100g) grated Parmesan cheese
• 1 egg
• 2 cups (300g) sliced mushrooms
• 1 cup (100g) chopped spinach
• 1 cup (150g) diced bell peppers
• 1 cup (200g) diced zucchini
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

• Preheat your oven to 375°F (190°C).
• Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
• In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant.
• Add the sliced mushrooms, chopped spinach, diced bell peppers, and diced zucchini to the skillet. Cook until the vegetables are tender.
• In a bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and egg. Mix well.
• In another bowl, mix together the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper to create the tomato sauce.
• To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
• Place three lasagna noodles on top of the sauce. Spread about one-third of the ricotta mixture over the noodles, followed by a layer of sautéed vegetables.
• Repeat the layers of noodles, ricotta mixture, and vegetables two more times.
• For the final layer, place three lasagna noodles on top, cover them with the remaining tomato sauce, and sprinkle with mozzarella and Parmesan cheese.
• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
• Let the lasagna cool for a few minutes before slicing and serving.