I don’t typically make lasagne anymore as much as I used to. I can’t explain why, I guess it’s just that I don’t like eating leftover lasagne for days as it would easily take my husband and I at least 3 days to finish that amount of lasagne. But I did change my mind after eating this particular one. I decided that this one could even be served when one is entertaining, it is that good. Could the white wine have enhanced the flavors I wonder? 🙂
Just before Thanksgiving, we had visited our daughter in Brooklyn who had just got a puppy. Of course we had seen pictures and videos of that sweet face, but I wanted to see it in person. So in my usual motherly fashion, I made up some freezer meals, soups etc. and decided to take a vegetarian lasagne for the night’s meal and surprise her when we arrived. She’s vegetarian, so was as pleased as punch when she saw it. She had some friends over that night, so happy to say that the vegetarian lasagne definitely got the nod from all.







Vegetable Lasagne
Ingredients
- 10 ounces, weight lasagne noodles
- 2 tablespoons olive oil
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper, diced
- 24 ounces, white mushrooms, chopped
- 4 whole yellow squash or zucchini, diced
- 1 can (28 ounce) crushed tomatoes
- 1/2 cup-3/4 cup white wine (you know how I pour my wine)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 30 ounces, weight Ricotta cheese
- 2 whole eggs
- 1/2 cup grated Parmesan
- 1/4 teaspoon kosher salt
- 1 pound thinly sliced mozzarella cheese
- Extra Parmesan cheese for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and sauté for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper and red pepper flakes, dried basil, oregano and stir.
- Pour in crushed tomatoes. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
- In a separate bowl, combine ricotta, eggs, parmesan cheese, salt and pepper.
- To assemble, spread a little of the vegetable mixture in the bottom of the pan. Layer cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie mixture over the mozzarella.
- Repeat the layering two more times, ending with a large helping of vegetable mixture/sauce and a sprinkling of Parmesan.
- Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5-10 minutes. Remove from oven and allow to stand for 10 minutes before cutting.
- Serve with crusty bread.
I grew up thinking that vegetarians were “whack jobs”. Well I had a whole bunch of inherited opinions LOL. Now I believe that it would be so easy to be a vegetarian. Especially with dishes like this beautiful Lasagna. Meat used to be the center of our plate but not so much anymore. I’ll be trying this one!
LikeLiked by 1 person
Ha ha “whack jobs” Julie, love it, never heard that expression before. But you’re right, I’m quite happy just sticking with a fish and vegetarian diet, however every so often I do crave a nice beef or lamb stew 🙂
LikeLiked by 1 person
I never thought much about vegetable lasagna but now that my family is presently on a low protein diet your post came bang on time. The picture looks yum and the recipe sounds quite interesting. I would love to try this out of course minus the wine.
Ana🌸
LikeLiked by 1 person
Ha ha Ana, of course you don’t have to add the wine, I sometimes like to add splashes of red and white here and there. I hope your family will love it as we have. You will have an array of vegetables to choose from in India I’m sure 🙂
LikeLiked by 1 person
Yes I am in👍🏻 Your post has tempted me enough Loretta. There is a wide choice of vegetables in India too especially this time of the year. So here I go🏃♀️💨
LikeLike
Great recipe ! Thanks for sharing a vegetarian version !!
LikeLike
Thanks Megala, loved it, I hope you will too 🙂
LikeLiked by 1 person
I often find the pre-chopping for a dish like this to be a fun part of the process! This looks delicious and I’ll be sure to try it sometime. -Deb
LikeLiked by 1 person
You’re absolutely right, however been suffering with back pain for sometime now, so it was extra work chipping and chopping 🙂 Thanks for stopping by. I’ve just clicked on your blog and like what I see. 🙂
LikeLike
Ugh, back pain is no fun and I completely understand what you mean. Nice to connect! Looking forward to seeing more of your posts in the future!
LikeLike
I so wish I had just a taste of this, Loretta! No forget that I want a big piece!! It looks amazing, especially for a vegetarian lasagna! They can be watery sometimes.
I’m loving this!!
Mollie
LikeLiked by 1 person
I think the wine had a lot to do with the amazing taste Mollie 🙂
LikeLike
I just shared this recipe with a friend and she was so happy, the Lasagna looks awesome!
LikeLiked by 1 person
Oh gosh thanks so much for sharing the recipe with her. I hope she will enjoy it as much as we did 🙂
LikeLiked by 1 person
No wonder your daughter and her friends loved this vegetarian lasagna. There are so many layers of flavor with all those yummy veggies.I will try it soon.
I like how you measure your wine 🙂
LikeLiked by 1 person
Ha ha thanks Sandhya…. you know how I love to pour a generous cupful (just kidding)! I’ll have to say this was an amazing vegetarian version – I’ve tried many and this had to top them all, and I’m not tooting my own horn here 🙂
LikeLike
I love vegetable lasagna! This recipe sounds delicious!
LikeLiked by 1 person
Thanks Arl, it really was. Will be making it again quite soon. I hope you’re doing well?
LikeLike
This is fabulous! I love traditional lasagna as well, but I also love veggies!
LikeLiked by 1 person
Thanks Mimi – it was wonderful! I actually surprised myself 🙂
LikeLiked by 1 person
What a decadent looking lasagne Loretta! 🙂 I’m sure my boys wouldn’t mind a veggie version if it tasted like this! I actually made my first vegan lasagne about a month ago (for me not the boys)! and it was so good! Oh and you could always chop the leftovers into portions and freeze them for those lazier days when you want some delicious but have other things to do!
LikeLiked by 1 person
Yes, you’re absolutely right, I could freeze portions of it for a day when I’m too lazy to cook 🙂 Wow, I’m sure your vegan lasagne tasted awesome. Did you do a post on it?
LikeLiked by 1 person
🙂 Yes, the vegan lasagne was so good… but I was a bit too excited about it (after not having lasagne for three years) and didn’t have enough light for proper photos! I guess I’ll have to make it again! 😛
LikeLike
You had my mouth watering, how delicious this looks.
LikeLike
Thanks Liz, it was really good and not too cheesy as some lasagnes tend to be.
LikeLike
I would totally love this! Yummy!😍😋
LikeLiked by 1 person
I was also quite surprised how wonderful it turned out. Sometimes vegetables can be quite boring, but this lasagne had a lot of yuminess in it.
LikeLiked by 1 person
Looks so good!! Love it totally, Loretta!!
LikeLiked by 1 person
Thanks so much Freda 🙂
LikeLiked by 1 person
I make a meatless spinach lasagne but now I must try your vegetable one…it sounds great.
LikeLiked by 1 person
I’ve made a meatless spinach lasagne too, it turned out great. This had a few extra steps with all the chopping, but the end result was absolutely delicious! Thanks Karen 🙂
LikeLiked by 1 person
I’m going to make this for my future daughter in law. She’s a vegetarian and I think she would love it! Blessings to you😉💕
LikeLike
Looking very yummy!!!
LikeLike