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Vegetarian Lasagna

Vegetarian Lasagna

  • Author: Kevin
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegetarian, Gluten Free option with gluten-free noodles

Description

Vegetarian Lasagna is a comforting and vibrant layered dish combining creamy plant-based cheese, fresh vegetables, and a natural gelling agent to create luscious textured layers. Easy to customize and perfect for any occasion, this recipe features time-saving steps and flavorful herbs for a delicious, wholesome meal.

Ingredients

Lasagna Components

  • Lasagna noodles: pre-cooked or no-boil, quantity as needed for layering
  • Plant-based cheese (melty and creamy): 2 cups
  • Natural gelling agent: 1 tablespoon
  • Tomato sauce (natural): 3 cups

Vegetables

  • Zucchini, sliced: 1 medium
  • Spinach, fresh: 2 cups
  • Bell peppers, assorted colors, diced: 1 cup
  • Garlic, minced: 3 cloves
  • Onions, finely chopped: 1 medium

Additional Ingredients

  • Smoked turkey bacon, chopped: 4 slices
  • Fresh or dried herbs (basil, oregano, thyme): 1 tablespoon each, or to taste
  • Olive oil: 2 tablespoons
  • Apple cider vinegar: 1 teaspoon

Instructions

  1. Prep the Vegetables: Wash and slice zucchini, spinach, and bell peppers evenly. In a pan, heat olive oil over medium heat, sauté minced garlic and chopped onions until fragrant, about 2 minutes. Add vegetables and cook for another 3-4 minutes until slightly softened but still fresh.
  2. Prepare the Sauce: Heat tomato sauce (natural) in a saucepan on low heat. Add fresh or dried basil and oregano, then stir in apple cider vinegar for brightness. Simmer gently for 10 minutes to blend the flavors.
  3. Cook the Noodles: If using traditional noodles, boil in salted water until al dente. Drain and rinse under cold water to prevent sticking. Separate no-boil noodles to ensure even layering.
  4. Assemble the Layers: Spread a thin layer of prepared tomato sauce on the bottom of a baking dish. Layer noodles over the sauce, then spread a generous amount of sautéed vegetables, dot with plant-based cheese, and sprinkle chopped smoked turkey bacon. Repeat layers ending with a final layer of sauce and plant-based cheese on top. Sprinkle natural gelling agent evenly over the top layer.
  5. Bake to Perfection: Cover dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil for the last 10 minutes to allow the cheese to bubble and brown slightly. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • Use fresh herbs like basil or oregano to enhance the flavor more than dried herbs.
  • Press excess moisture from vegetables like spinach to avoid soggy layers.
  • Keep lasagna layers even for consistent texture and presentation.
  • Do not overbake to prevent drying out the plant-based cheese.
  • Allow the lasagna to rest after baking for clean and firm slices.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: vegetarian lasagna, plant-based cheese lasagna, vegetable lasagna, baked pasta, gluten free lasagna

Find it online: https://yumwayrecipes.com/vegetarian-lasagna/