The Only Veggie Lasagne Recipe

This tasty veggie lasagna has distinct flavour profiles in each layer. To avoid a soggy lasagna, cook the vegetables before assembling the meal. Make sure to press the spinach well because it contains a surprising amount of water, which could cause your lasagne to get soupy. To keep the cheese from sticking, lightly spray the foil with cooking spray before covering the lasagne. Accompany with a crisp garlic bread and a mixed green salad.

Ingredients For The Only Veggie Lasagne Recipe

1. 2 teaspoons, divided, extra virgin olive oil
2. One pound of thinly cut mushrooms
3. One medium red onion, diced finely
4. one little red bell pepper, cut
5. 1/2 cup chopped sun-dried tomatoes
6. three medium-sized chopped garlic cloves
7. one-third tsp salt, divided
8. 1/4 tsp crushed red pepper
9. One box (10 ounces) of baby spinach
10. Two cups of partially-skimmed, low-moisture, shredded mozzarella cheese, divided
11. One container (15 ounces) of part-skim ricotta cheese
12. 1 cup of finely grated Parmesan cheese, split
13. 1/4 cup chilled pesto made with basil
14. One big egg, whisked just enough
15. One 24-oz jar of reduced-sodium marinara sauce, split
16. 12 whole-wheat lasagne noodles that don’t boil
17. One tablespoon of just-picked basil

Instructions For The Only Veggie Lasagne Recipe

1. Turn the oven on to 350°F. Spray cooking spray sparingly in a 9 by 13-inch broiler-safe baking dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the bell pepper, onion, and mushrooms. Cook, stirring often, for about 8 minutes, or until the veggies are soft and the mushroom liquid has evaporated. Add the garlic, sun-dried tomatoes, 1/2 teaspoon salt, and crushed red pepper. Cook, stirring constantly, for 1 minute or until aromatic. Pour the ingredients into a medium-sized bowl. (Refrain from cleaning the skillet.)
2. Transfer the leftover 1 tablespoon of oil into the pan and place it on medium-high heat. Add the spinach and simmer, stirring periodically, for about 2 minutes, or until wilted. After transferring, allow it cool for five minutes on a fresh kitchen towel. To get rid of as much liquid as possible, gather the towel and squeeze it tightly over the sink. After transferring, coarsely slice the spinach on a chopping board. Add to the vegetable mixture and whisk to incorporate.
3. In a medium bowl, mix together 1/2 cup mozzarella, ricotta, 1/2 cup Parmesan, pesto, egg, and the remaining 1/4 teaspoon salt; stir until thoroughly combined.
4. Cover the bottom of the baking dish with 1 cup marinara and then add 4 noodles on top. Evenly cover the noodles with 1 cup of the ricotta mixture, then add 2 cups of the veggie mixture over top. Layers should be repeated once. Add the remaining 4 noodles, 1 cup marinara, and 1 cup ricotta mixture on top. Add the remaining ½ cup Parmesan and 1½ cups mozzarella on top. Put foil over it.
5. For thirty minutes, bake. Gently take off the foil and continue baking for another 20 minutes or more, or until the top is browned all the way around. Allow to cool for approximately ten minutes. Cut into slices and garnish with basil.

Information on Nutrition

Measurement of Serving: 1 1/2 cups,390 calories Protein 22 g, Fibre 5 g, Sodium 706 mg, Potassium 460 mg, Fat 20 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrates 30 g, Total Sugars 7 g, Added Sugars 0 g

Recipe Adapted from: Amanda Stainfield