Vegetarian Lasagna
Vegetarian Lasagna made with layers of noodles, healthy vegetables, cheese and Bechemal sauce is so satisfying and a great vegetarian pasta dish. Perfect for the holidays or feeding a crowd!
Here are some of my favorite meat-free comfort foods you may also like to try, Baked Penne with Vegetables and Creamy Asparagus Fettuccine.
Yield: Serves 6
- 9 dry lasagna noodles
- 400 g mushrooms, washed and chopped
- 4 zucchini, peeled and sliced
- 7 garlic cloves, diced
- 1/2 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons dried oregano leaves
- 2 1/2 cups grated mozzarella cheese
- 1 cup ricotta cheese
- 4 cups White Sauce or Bechemal Sauce
- salt & pepper to taste
Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Add in the mushrooms, zucchini, salt and pepper. Cook uncovered for 10 minutes.
Then add the parsley and oregano, and continue to cook until tender and all the liquid is absorbed. Remove from the heat.
Meanwhile, cook the lasagna noodles in a large pot of boiling salted water until al dente or follow the package instruction. Drain in a colander.
Preheat oven to 375 degrees F.
Spread a layer of white sauce onto bottom of a 8x11-inch baking dish sprayed with cooking spray.
Top with 3 cooked noodles (edges overlapping). Add 1/2 of the vegetable mixture and spread it out.
Top with a layer of white sauce and 1/2 of ricotta cheese. Then sprinkle with 1/3 cup of mozzarella cheese.
Repeat with a second layer. Top with remaining noodles, white sauce and mozzarella cheeses.
Cover with aluminum foil. Place on the middle rack of the oven and bake for 35-45 minutes, or until bubbling. Then broil uncovered for 2-3 minutes, or until top is golden.
Remove from oven and let cool for 10-15 minutes. Slice and serve.
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