Decadent Vegetarian Lasagna
Savor the rich flavors of this decadent vegetarian lasagna, featuring layers of fresh pasta sheets, a medley of sautéed vegetables, creamy ricotta, and a blend of cheddar and mozzarella cheese. Topped with a savory homemade sauce, this lasagna is a true gourmet delight.
Ingredients
For the Lasagna | |
|---|---|
| 1 | lb fresh lasagna sheets |
| 1 | stalk leek |
| 10 | ounces spinach |
| 1 | zucchini |
| 4 | ounces mushrooms |
| 1 | red bell pepper |
| 4 | tablespoons olive oil |
| 4 | ounces fresh curly-leaf parsley |
| 1 | lb ricotta cheese |
| 1 | lb cheddar cheese, shredded |
| 1 | lb mozzarella cheese, shredded |
| ¼ | lb butter |
| 1 | onion (chopped) |
| 1 | carrot (shredded) |
| 3 | ounces mushrooms (sliced) |
| 3 | cups light cream |
| ¼ | cup parmesan cheese |
| ¼ | cup romano cheese |
| salt | |
| pepper | |
| italian seasoning | |
Instructions
For the Sauce and Veggie Mixture | |
|---|---|
| 1. | Melt the butter in a sauce pot and sauté the vegetables (leek, onion, carrot, mushrooms, and red bell pepper) until softened. |
| 2. | Carefully add the light cream, ensuring it does not boil over. |
| 3. | Stir in the parmesan and romano cheese along with salt, pepper, and Italian seasoning until melted. |
| 4. | Transfer the sauce to a blender and lightly blend until smooth. Keep warm. |
| 5. | In a separate pan, heat olive oil and sauté zucchini, mushrooms, red bell pepper, and leeks until softened. |
| 6. | Add parsley and spinach, cooking until just wilted, then gently fold in the ricotta cheese. |
| 7. | Combine the vegetable mixture with the sauce in a pan, adjust the consistency to your liking, and set aside. |
Assembling and Baking the Lasagna | |
| 1. | Preheat the oven to 375°F (190°C). |
| 2. | Spread a thin layer of sauce on the bottom of a lasagna pan. |
| 3. | Begin layering the fresh lasagna sheets with the veggie sauce mixture, alternating with shredded cheddar and mozzarella cheese. |
| 4. | Continue layering until all the pasta is used, finishing with a generous topping of the veggie mixture and cheese. |
| 5. | Cover the lasagna with foil and bake for 20 minutes, then uncover and bake for an additional 15 minutes, or until the cheese is melted and bubbly. |
| 6. | For a quick alternative, you can use your favorite primavera packaged sauce mix. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1113.4 kcal |
| Protein | 48.2 g |
| Fat | 77.5 g |
| Carbohydrates | 58 g |
| Fiber | 4.5 g |
| Sugar | 6.1 g |
Published on Aug 16, 2024 by Luminița