Vegetarian Lasagna

Vegetarian Lasagna: A Delicious and Nutritious Alternative

Lasagna is a classic Italian dish that is loved by many, but traditional recipes often contain meat and can be high in calories and saturated fat. Fortunately, there are plenty of delicious vegetarian lasagna recipes that are just as satisfying and nutritious. In this article, we will share a mouthwatering recipe for vegetarian lasagna and discuss the benefits of incorporating this dish into your diet.

Benefits of a Vegetarian Diet

Vegetarian diets are becoming increasingly popular for several reasons. First and foremost, plant-based diets are associated with numerous health benefits, including a reduced risk of heart disease, certain cancers, and type 2 diabetes. Vegetarian diets can also be environmentally sustainable and can help reduce greenhouse gas emissions, water usage, and land use.

Vegetarian lasagna is a great way to incorporate more plant-based foods into your diet. By using vegetables, whole-grain pasta, and cheese, this dish is packed with nutrients and fiber. Additionally, vegetarian lasagna is often lower in calories and saturated fat than traditional lasagna, making it a great option for those looking to maintain a healthy weight or reduce their intake of animal products.

Ingredients:

• 1 pound of whole-grain lasagna noodles
• 2 tablespoons of olive oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15-ounce) can of diced tomatoes
• 1 (8-ounce) can of tomato sauce
• 1 tablespoon of dried basil
• 1 tablespoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 cups of ricotta cheese
• 1 egg
• 1/4 cup of chopped fresh parsley
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F. Cook the lasagna noodles according to the package directions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
3. Add the zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
4. Add the diced tomatoes, tomato sauce, basil, oregano, salt, and pepper to the skillet. Simmer for 10-15 minutes, or until the sauce has thickened.
5. In a separate bowl, combine the ricotta cheese, egg, and parsley. Mix well.
6. To assemble the lasagna, spread a layer of the vegetable sauce on the bottom of a 9×13-inch baking dish. Top with a layer of cooked lasagna noodles, then spread a layer of the ricotta cheese mixture on top. Sprinkle a layer of shredded mozzarella cheese over the ricotta cheese, then repeat the layers until all ingredients are used up.
7. Top the lasagna with a layer of grated Parmesan cheese.
8. Cover the lasagna with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the lasagna cool for 10-15 minutes before serving.