This fresh vegetable lasagne is a delightful twist on the classic comfort food. Packed with colorful and nutritious vegetables, layered between creamy ricotta cheese and tangy marinara sauce, it's a wholesome meal that's sure to satisfy.
Ingredients: 9 lasagne sheets. 2 cups diced mixed fresh vegetables e.g., bell peppers, zucchini, mushrooms, spinach. 2 cups marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put in the diced vegetables and cook them until they get soft. Add salt and pepper to the vegetables along with the dried oregano. Put away. Put half of the shredded mozzarella and half of the shredded Parmesan cheese in a different bowl and mix them together. Put a little marinara sauce on the bottom of a baking dish. On top of the sauce, put three sheets of lasagna. Place half of the ricotta cheese mix on top of the lasagne sheets. Then add half of the cooked vegetables. Put more layers on top of the first ones, ending with a layer of lasagna sheets. Cover the lasagna sheets with the rest of the marinara sauce. Then, add the rest of the mozzarella and Parmesan cheese. Place the baking dish in a hot oven and cover it with aluminum foil. Bake for 30 minutes. Take the foil off and bake for another 10 to 15 minutes, or until the cheese is bubbly and golden brown. After making the lasagne, wait a few minutes before cutting it up and serving it.
Prep Time: 20 minutes
Cook Time: 45 minutes
Maria Lager