Creamy Vegetable Lasagna Recipe
"This easy vegetable lasagna recipe is made of up layers of plenty of sautéed vegetables and layers of creamy cheese sauce. A no-meat vegetarian lasagna recipe with extremely delicious flavor. Now, because this is a delicious recipe and because it is so amazing, it requires quite a few steps. But, once you get the hang of it, you’ll be able to make this recipe in no time. You are going to love this dish. If you have guests for dinner, you can bet they will ask you for the recipe. A perfect recipe for a vegetable lasagna that will surely leave its mark on your family."
NotesSweet yams are a perfect addition to this recipe. Jackfruit will be an excellent meat-substitute. Shred it into pieces like pulled-pork. You’ll have a mouthwatering vegetarian meaty lasagna. You could also use mushrooms. You may also want to add some fresh herbs such as oregano or basil for an herbaceous kick.
Serves4
Preparation Time15 min
Cooking Time55 min
Cooking MethodOven
Ingredients
- 8 ounce eggplants
- 1 tablespoon extra-virgin olive oil
- 2 ounce zucchini
- 3 clove garlic
- 1 ounce onion
- 2 teaspoon dried oregano
- 25 ounce marinara sauce
- 8 ounce ricotta
- 1 cup grated Parmesan
- 1 large egg
Instructions
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Preheat oven to 400°.
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Cut ends off of eggplants and slice thinly.
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Lay slices on a cooling rack and season with salt. Let sit for 20 minutes.
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Pat eggplant dry with paper towels.
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In a large skillet, sauté minced garlic, then add onions and oregano.
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Season with salt and pepper and cook until onions are translucent.
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Add finely diced zucchini.
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Add marinara and cook until warmed through.
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In a medium bowl, combine ricotta, Parmesan, egg, and chopped parsley.
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Season with salt and pepper.
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In a casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant, a layer of ricotta mixture, then a layer of mozzarella.
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Repeat layers.
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Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
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Cover with foil and bake for 35 minutes, then garnish with parsley and serve.