I absolutely adore lasagna. There's something so satisfying about the layers of pasta, rich sauces, and melty cheese. It’s comfort food at its finest.
Recently, I decided to switch things up a bit for Meatless Monday at our house. Instead of using traditional ground beef or turkey, I went for a veggie-packed version. To my delight, it turned out amazing! One of the best parts about making lasagna is how impressive it seems when you serve it, even though it’s actually quite simple to whip up. Plus, I usually prepare mine a day ahead—this not only makes it taste better but also saves time during the week.
Vegetarian Lasagna Recipe
Ingredients:
- 1 box of lasagna noodles - 26 oz of spaghetti sauce - 16 oz of small-curd cottage cheese or ricotta - 2 large eggs - 1 tablespoon of Italian seasoning - 2 cups of chopped veggies (I used mushrooms, bell peppers, and spinach) - ¼ cup of grated Parmesan cheese - 3 cups of shredded mozzarella cheese
Instructions:
Preheat your oven to 350°F and grease a 9x13 inch baking dish. Start by mixing your spaghetti sauce with the chopped veggies in one bowl. In another bowl, combine the cottage cheese, eggs, Italian seasoning, and Parmesan. Spread half a cup of the spaghetti sauce mixture evenly across the bottom of the pan. Layer the lasagna noodles on top—no need to pre-cook them unless you prefer softer noodles. Spread a cup of the cottage cheese mixture over the noodles, followed by a cup of the spaghetti sauce mixture. Top this layer with a cup of shredded mozzarella. Repeat these layers twice more. If you're feeling fancy, sprinkle a little extra Parmesan and Italian seasoning on top before sliding the dish into the oven.
I’ve been told countless times that my lasagna looks like it took hours to prepare, but the truth is, it’s relatively quick to assemble. If you’re worried about the noodles being too firm, you can always soak them in boiling water for a few minutes before adding them to the dish. I’ve never tried this method myself, but I’ve heard it works wonders. For the sauce, I opted for store-bought spaghetti sauce this time around, but I’ve been itching to try making my own from scratch—it sounds surprisingly straightforward. And if you’re missing the meat, feel free to toss in a pound of ground beef or turkey for added protein!
To round out the meal, I served the lasagna with a fresh green salad and some crispy garlic bread. It’s the perfect dinner for a cozy evening at home.
Let me know what veggies you decide to incorporate into your lasagna! I’d love to hear your thoughts.
We're professional Rhinology Instruments manufacturers and suppliers in China, specialized in providing high quality medical instruments with reasonable price. We warmly welcome you to buy or wholesale bulk Rhinology Instruments for sale here and get quotation from our factory.
Rhinology Instruments,Nasal Scissors,Nasal Endoscopy Instruments,Instrument For Nose Examination
Tonglu WANHE Medical Instrument Co., Ltd , https://www.vanhurhealth.com