Veg Lasagna - Popular Italian Recipe By Ruchi Bharani [HD]

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still creamy.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a cheesy flavor.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives, while canned is budget-friendly.

Preheat the oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a skillet over medium heat; sauté chopped onion and garlic until fragrant, about 2-3 minutes.

Add diced zucchini, bell peppers, and mushrooms; cook until tender, about 5-7 minutes.

Stir in spinach and cook until wilted; season with salt, black pepper, basil, and oregano.

In a bowl, combine ricotta cheese, half of the Parmesan cheese, and a pinch of salt; mix well.

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer cooked lasagna noodles over the sauce, followed by a layer of the ricotta mixture, sautéed vegetables, and mozzarella cheese.

Repeat layers until all ingredients are used, finishing with noodles and a final layer of tomato sauce and mozzarella cheese on top.

Sprinkle remaining Parmesan cheese over the top layer.

Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until golden and bubbly.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens