I don’t typically make lasagne anymore as much as I used to.  I can’t explain why, I guess it’s just that I don’t like eating leftover lasagne for days as it would easily take my husband and I at least 3 days to finish that amount of lasagne.  But I did change my mind after eating this particular one.  I decided that this one could even be served when one is entertaining, it is that good.  Could the white wine have enhanced the flavors I wonder? 🙂

Just before Thanksgiving, we had visited our daughter in Brooklyn who had just got a puppy.  Of course we had seen pictures and videos of that sweet face, but I wanted to see it in person.  So in my usual motherly fashion, I made up some freezer meals, soups etc. and decided to take a vegetarian lasagne for the night’s meal and surprise her when we arrived.  She’s vegetarian, so was as pleased as punch when she saw it.  She had some friends over that night, so happy to say that the vegetarian lasagne definitely got the nod from all.

So just be forewarned, there’s an awful lot of dicing, chopping and cubing. But the results will be worth it, I promise.
You can use whatever veggies you have on hand. Sautéing, pouring in the wine, adding fresh herbs etc.
Time to assemble the lasagne. I put a thin layer of the sauce at the bottom of a 9 x 13 pan.
Here’s the next layer – I cooked the noodles and laid them on top of the veggies
Next, the ricotta mixture goes over the noodles.
After layering it a couple more times, end the top layer with the veggie mixture and some added parmesan.
Perfect!

Vegetable Lasagne

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 10 ounces, weight lasagne noodles
  • 2 tablespoons olive oil
  • 1 whole onion
  • 4 cloves garlic
  • 1 whole red bell pepper, diced
  • 24 ounces, white mushrooms, chopped
  • 4 whole yellow squash or zucchini, diced
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup-3/4 cup white wine (you know how I pour my wine)
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 30 ounces, weight Ricotta cheese
  • 2 whole eggs
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1 pound thinly sliced mozzarella cheese
  • Extra Parmesan cheese for sprinkling

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook noodles according to package directions.  Drain and lay flat on a sheet of aluminum foil.
  3. Heat olive oil in a large skillet over medium heat.  Add onions and garlic and cook for a minute.  Add diced red peppers and sauté for another minute or so.  Add squash and mushrooms and cook for a few minutes.  Pour in wine, add salt, pepper and red pepper flakes, dried basil, oregano and stir.
  4. Pour in crushed tomatoes.  Stir to combine and let simmer for 20 minutes or so.  Stir in chopped parsley.
  5. In a separate bowl, combine ricotta, eggs, parmesan cheese, salt and pepper.
  6. To assemble, spread a little of the vegetable mixture in the bottom of the pan.  Layer cooked noodles in the pan, slightly overlapping them if necessary.  Spread 1/3 of the ricotta mixture on the noodles.  Top the ricotta mixture with mozzarella slices.  Spoon a little less than 1/3 of the veggie mixture over the mozzarella.
  7. Repeat the layering two more times, ending with a large helping of vegetable mixture/sauce and a sprinkling of Parmesan.
  8. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5-10 minutes.  Remove from oven and allow to stand for 10 minutes before cutting.
  9. Serve with crusty bread.

33 Replies to “Vegetable Lasagne”

  1. I grew up thinking that vegetarians were “whack jobs”. Well I had a whole bunch of inherited opinions LOL. Now I believe that it would be so easy to be a vegetarian. Especially with dishes like this beautiful Lasagna. Meat used to be the center of our plate but not so much anymore. I’ll be trying this one!

    Liked by 1 person

    1. Ha ha “whack jobs” Julie, love it, never heard that expression before. But you’re right, I’m quite happy just sticking with a fish and vegetarian diet, however every so often I do crave a nice beef or lamb stew 🙂

      Liked by 1 person

  2. I never thought much about vegetable lasagna but now that my family is presently on a low protein diet your post came bang on time. The picture looks yum and the recipe sounds quite interesting. I would love to try this out of course minus the wine.
    Ana🌸

    Liked by 1 person

    1. Ha ha Ana, of course you don’t have to add the wine, I sometimes like to add splashes of red and white here and there. I hope your family will love it as we have. You will have an array of vegetables to choose from in India I’m sure 🙂

      Liked by 1 person

      1. Yes I am in👍🏻 Your post has tempted me enough Loretta. There is a wide choice of vegetables in India too especially this time of the year. So here I go🏃‍♀️💨

        Like

    1. You’re absolutely right, however been suffering with back pain for sometime now, so it was extra work chipping and chopping 🙂 Thanks for stopping by. I’ve just clicked on your blog and like what I see. 🙂

      Like

  3. No wonder your daughter and her friends loved this vegetarian lasagna. There are so many layers of flavor with all those yummy veggies.I will try it soon.
    I like how you measure your wine 🙂

    Liked by 1 person

    1. Ha ha thanks Sandhya…. you know how I love to pour a generous cupful (just kidding)! I’ll have to say this was an amazing vegetarian version – I’ve tried many and this had to top them all, and I’m not tooting my own horn here 🙂

      Like

  4. What a decadent looking lasagne Loretta! 🙂 I’m sure my boys wouldn’t mind a veggie version if it tasted like this! I actually made my first vegan lasagne about a month ago (for me not the boys)! and it was so good! Oh and you could always chop the leftovers into portions and freeze them for those lazier days when you want some delicious but have other things to do!

    Liked by 1 person

      1. 🙂 Yes, the vegan lasagne was so good… but I was a bit too excited about it (after not having lasagne for three years) and didn’t have enough light for proper photos! I guess I’ll have to make it again! 😛

        Like

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