Are you a vegetarian craving a hearty and satisfying meal? Look no further than this delectable vegetarian lasagna recipe! Layered with a rich tomato sauce, creamy bechamel, and an array of fresh veggies, this dish is a true symphony of flavors that will tantalize your taste buds.
Imagine sinking your fork into layers of tender noodles, melted cheese, and a medley of colorful vegetables. Every bite is a delightful explosion of textures and flavors, making this dish a crowd-pleaser for both vegetarians and meat-lovers alike.
Ingredients:
- 12 lasagna noodles
- 1 jar (24 oz) marinara sauce
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 medium zucchini, sliced
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bechamel Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until fragrant. Add the zucchini and bell pepper and cook for a few minutes until slightly softened. Season with salt and pepper to taste.
In a separate saucepan, prepare the bechamel sauce. Melt the butter over medium heat, then whisk in the flour until a smooth paste forms. Gradually whisk in the milk, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens.
In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer with a third of the noodles, followed by half of the sautéed veggies, half of the spinach, half of the ricotta, and a quarter of the mozzarella and Parmesan. Repeat the layers, ending with a final layer of noodles topped with the remaining marinara sauce and cheeses.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Let the lasagna cool for 10-15 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy this comforting and flavor-packed vegetarian lasagna with your loved ones!
