Vegetable Lasagna

1 hour 15 minutes

medium

8

Have you ever had vegetable lasagna before, did you like it?? I’ve had it in the past and it’s nothing I’ve longed for lol. But this one, omg; if you are like me, this just may change your mind. If it doesn’t change your mind I always have my 5 cheese lasagna recipe that uses either ground beef or ground turkey.

     Let’s talk about lasagna noodles. I opted to use the traditional noodles that you boil yourself. I’ve used the oven ready in the past and I didn’t really like them because I felt like it didn’t get soft enough but that could be because I didn’t add enough sauce to them to moisten them up; I’ll have to try it again. This recipe takes about 20-30 minutes of prep if you opt to use the onions and peppers. If you ain’t got time fi dat, just use a garden style tomato sauce like this one here https://amzn.to/3DH2dLk 

     Now if you do opt to chop up your own veggies, trust me it is worth it; your food will taste 10 times better. And when I say vegetables I’m referring to the onions, bell peppers and garlic unless they sell chopped up zucchini and carrots; those are non negotiable (you have to do some chopping, c’mon guys). Now back to the onions, bell peppers and garlic, you can buy them already chopped but again, it’s better to chop them yourself… IJS “shrugs”

Watch me make Vegetable Lasagna here:

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Rectangular Glass Baking dish

White Casserole Dish

Serving Spoons

Mini glass prep bowls 

Wood Cutting Board w/handle 

Hamilton Beach Food Processor

Large aluminum pot

Wooden Spoon Set

Aluminum foil

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Ingredients

Adjust Servings
1once 1 (16oz) box Lasagna Noodles ingredient test
¼ cup of olive oil
1 medium onion, finely diced
2 medium carrots, diced
2 zucchinis, peeled and diced
8-10 garlic cloves, finely minced
1 16oz bag fresh spinach
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
2 cups ricotta cheese
1 can of roasted tomatoes
1 jar of prepared tomato sauce (reserve ⅓ cup)
1 teaspoon fennel
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
2 1/2 cups Mozzarella cheese
1 ⅓ cups Parmesan cheese

Directions

1.

Boil Lasagna Noodles according to package directions. Drain and lay them flat on top of each other in layers, set aside.
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2.

In a medium pot on medium heat add half of the oil followed by ½ of diced onions, carrots, zucchini and sauté for about 5 minutes then add ½ of minced garlic and cook until fragrant. Add spinach and cook until wilted (decreased in size).
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3.

Add garlic, onion powder, smoked paprika, black pepper and 1 teaspoon salt and mix. After about 2 minutes, remove from heat and allow to cool.
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4.

Add cooled vegetables to a food processor followed by ricotta cheese and pulse until combined (do not over pulse to liquify).
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5.

In a medium pot on medium heat add the remaining oil, onions, bell peppers, and remaining garlic, give it a mix. Next add diced tomatoes, pasta sauce (rinse out the jar with pasta water and pour into the pot). Then add basil, oregano, fennel and 1 teaspoon of salt and mix. Cook sauce for about 5 minutes.
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6.

Add a little sauce to cover the bottom of the baking dish followed by noodles (I used three) then add ricotta mixture, followed by parmesan cheese and mozzarella. Then add noodles followed by sauce, ricotta mixture, parmesan, then mozzarella. Keep that process about two more layers. Leave enough parmesan and mozzarella to sprinkle on the top layer which is noodles, reserved tomato sauce, parmesan and mozzarella.
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7.

Cover with aluminum foil (try to not let it touch the cheese) Bake for 20 minutes covered then uncover and bake for the remaining 10 minutes. Allow it to rest for about 20 minutes before cutting. Serve with garlic bread, Enjoy!
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