Vegetarian lasagna
Luckily for those who don't eat meat, lasagna is still excellent when made solely with vegetable ingredients. This recipe will prove the point.
Ingredients
8 pasta (lasagna noodles)
10 ounces broccoli (fresh)
4 tomato (plum tomatoes)
1 celery (rib of celery)
1 scallion (medium size)
1 bell pepper (red)
1⁄4 cup basil (fresh leaves, roughly chopped)
2 leaves bay leaf
2 cloves garlic
1 egg
2 cups cheese (ricotta cheese)
1⁄4 cup cheese (Parmesan cheese)
1 cup cheese (mozzarella)
Instructions
- Peel and dice the tomatoes, then puree in a blender for 30 seconds. Crumble in the bay leaves and basil, mince the garlic and add. Cook for 20 minutes, stirring gently.
- While that's cooking, boil the pasta according to directions (usually in a 2-quart pan with plenty of water to allow them to move around for about 6-8 minutes). Drain and set aside.
- Whip the egg, grate the Parmesan and mozzarella. Chop the broccoli finely, dice the celery stalk, and chop the onion and bell pepper.
- Spread a layer of sauce onto a 13" x 9" x 2" baking dish. Layer on some noodles and cover with more sauce, then top with the chopped vegetables, then the cheese. Repeat until you run out of ingredients.
- Bake uncovered at 350°F/175°C for 25 minutes. Sprinkle with a little more cheese and serve. Delicious
Yield
4 servings
Preparation time
40 minutes
Cooking time
20 minutes
Total time
1 hour
Notes
This recipe is meatless and suitable for a meat free or lacto-vegetarian main course.
Source
Lasagna is delicious comfort food, well liked by both children and adults.
vegetarian, meatless, comfort food
main meal, dinner, main course
Italian food recipes
Food in Europe
Food in Europe