Vegetarian Lasagna

Vegetarian Lasagna Recipe - Italian Cuisine with Fresh Tomatoes and Broccoli

Region / culture: Italy | Servings: 8 |

Vegetarian diet

Introduction

Vegetarian lasagna is a delicious and hearty dish that is perfect for a cozy family dinner or a gathering with friends. This recipe is packed with nutritious ingredients and bursting with flavor, making it a favorite among vegetarians and meat-eaters alike.

History

Lasagna is a traditional Italian dish that dates back to ancient Rome. Originally, lasagna was made with layers of pasta, meat, cheese, and sauce. However, over time, variations of the dish have been created to cater to different dietary preferences, including vegetarian lasagna.

Ingredients

8 lasagne noodles
14.5 oz (411 g) can of tomatoes
1 cup chopped celery
1 cup chopped green or sweet red pepper
2 bay leaves
1 beaten egg
0.25 cup grated parmesan cheese
10 oz (283 g) package of frozen chopped broccoli
15 oz (425 g) can of tomato sauce
1 cup chopped onion
1.5 tsp dried basil, crushed or substitute 0.5 tsp dried oregano for 0.5 tsp of the dried basil
1 clove of garlic, minced
2 cups low-fat ricotta or cottage cheese
1 cup shredded mozzarella cheese

How to prepare

Cook the noodles and broccoli separately according to the instructions on their packages; then drain them well.
Set them aside.
To make the sauce, cut up the canned tomatoes.
In a large saucepan, stir together the undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic.
Bring the mixture to a boil, then reduce the heat.
Simmer, uncovered, for 20–25 minutes or until the sauce thickens, stirring occasionally.
Remove the bay leaves.
Meanwhile, in a bowl, stir together the egg, ricotta cheese, Parmesan cheese, and 0.25 tsp of pepper.
Stir in the broccoli.
Spread about 0.5 cup of the sauce in a 13x9x2" baking dish.
Top it with half of the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat the layers, ending with the sauce.
Bake, uncovered, in a 350°F (177°C) oven for 25 minutes; then sprinkle it with mozzarella.
Bake for an additional 5 minutes or until heated through.
Let it stand for 10 minutes before serving.

Variations

Add mushrooms, zucchini, or spinach to the vegetable mixture for added flavor and nutrients.
Use whole wheat noodles for a healthier twist on this classic dish.
Experiment with different types of cheese, such as mozzarella or cheddar, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to cook the noodles and broccoli separately and drain them well to prevent the lasagna from becoming too watery.

- Layer the ingredients evenly to ensure that each bite is filled with delicious flavors.

- Let the lasagna stand for 10 minutes before serving to allow it to set and make it easier to slice.

Serving Suggestions

Serve vegetarian lasagna with a side salad and garlic bread for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the noodles and broccoli separately to prevent the lasagna from becoming too watery.

- Layer the ingredients evenly to ensure that each bite is filled with delicious flavors.

- Let the lasagna stand for 10 minutes before serving to allow it to set and make it easier to slice.

Ingredient Substitutions

Use gluten-free noodles for a gluten-free version of this recipe.

- Substitute tofu or tempeh for the cottage cheese for a vegan twist on this dish.

- Use any combination of your favorite vegetables in place of the broccoli, celery, and red pepper.

Make Ahead Tips

Vegetarian lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover the dish with foil and bake as directed when ready to serve.

Presentation Ideas

Garnish the top of the lasagna with fresh basil leaves or a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Vegetarian lasagna pairs well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Leftover vegetarian lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of vegetarian lasagna contains approximately 350 calories.

Carbohydrates

Each serving of vegetarian lasagna contains approximately 45 grams of carbohydrates.

Fats

Each serving of vegetarian lasagna contains approximately 12 grams of fat.

Proteins

Each serving of vegetarian lasagna contains approximately 18 grams of protein.

Vitamins and minerals

Vegetarian lasagna is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and wheat (noodles), which may be allergens for some individuals.

Summary

Vegetarian lasagna is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed by the whole family.

Summary

Vegetarian lasagna is a delicious and nutritious dish that is perfect for a family dinner or gathering with friends. Packed with flavorful vegetables, cheese, and sauce, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Vegetarian Lasagna. It was many years ago, when I was just a young girl living in the countryside. My mother had invited a distant cousin to stay with us for a few weeks, and she happened to be a vegetarian. As someone who had grown up eating meat and potatoes every day, I was intrigued by the idea of cooking without any animal products.

One day, as I was helping my mother in the kitchen, I noticed my cousin carefully layering sheets of pasta, vegetables, and cheese in a baking dish. When I asked her what she was making, she explained that it was a vegetarian lasagna. I had never heard of such a thing before, but the delicious aroma wafting from the oven was enough to pique my curiosity.

I watched intently as my cousin prepared the dish, taking note of the ingredients she used and the techniques she employed. She explained that the key to a good vegetarian lasagna was to layer it with plenty of flavorful vegetables and a rich tomato sauce, so that every bite was bursting with deliciousness.

After she pulled the lasagna out of the oven and we sat down to eat, I was amazed by how delicious it was. The combination of tender vegetables, creamy cheese, and tangy tomato sauce was a revelation to me. From that moment on, I knew that I had to learn how to make this dish for myself.

Over the years, I experimented with different variations of the recipe, adding my own personal touches and incorporating fresh, seasonal ingredients from our garden. I learned to make my own homemade tomato sauce, using ripe tomatoes, garlic, onions, and herbs from our backyard. I also discovered that roasted vegetables, such as eggplant, zucchini, and bell peppers, added a wonderful depth of flavor to the lasagna.

As I continued to hone my skills in the kitchen, I began to share my vegetarian lasagna with friends and family. It became a staple at our Sunday dinners, a dish that everyone looked forward to enjoying. I loved the way the layers of pasta, vegetables, and cheese melded together into a comforting and satisfying meal that brought people together around the table.

One day, a friend suggested that I enter my vegetarian lasagna in a local cooking competition. At first, I was hesitant, unsure if my humble dish would stand up against the creations of more experienced chefs. But with a little encouragement from my family, I decided to give it a try.

To my surprise and delight, my vegetarian lasagna won first place in the competition. The judges praised the dish for its bold flavors, creative use of vegetables, and perfect balance of textures. I was overjoyed by the recognition, and it gave me the confidence to continue exploring new recipes and sharing my love of cooking with others.

As the years passed, my vegetarian lasagna became a signature dish of mine, a recipe that I passed down to my children and grandchildren. I taught them how to make the dish with care and attention to detail, just as my cousin had taught me all those years ago.

Now, whenever I make vegetarian lasagna, I think back to that fateful day when I first discovered the recipe. It reminds me of the power of food to bring people together, to nourish not only our bodies but also our souls. And it serves as a testament to the joy and fulfillment that cooking has brought into my life.

I am grateful for the lessons I have learned in the kitchen, and for the memories I have created around the table with my loved ones. And I hope that my vegetarian lasagna will continue to be a source of comfort and joy for many years to come.