Vegetable Lasagna
This is a vegetable lasagna featuring a mix of hearty and flavorful vegetables:Onion and leek – provide a sweet, aromatic base for the sauce or filling.Carrot – adds a touch of natural sweetness and color.Tomato – forms the body of the sauce, giving it richness and acidity.Eggplant – brings a silky texture and a mild, savory flavor.Cauliflower – adds bulk and a slight nuttiness, balancing the acidity of the tomato.Chard – gives a leafy, earthy note, a nice alternative to spinach.Typically, these vegetables are cooked together (with olive oil, garlic, herbs, salt, and pepper), then layered between sheets of pasta with béchamel or ricotta, and topped with cheese before baking until golden and bubbling.
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Ingredients
Vegetable filling
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 medium leek sliced (white and light green parts)
- 1 medium carrot diced
- 1 small eggplant diced
- 1.5 cups cauliflower florets chopped small
- 2 tomatoes chopped (or canned diced tomatoes) (or 1 cup canned diced tomatoes)
- 2 cups Swiss chard chopped (stems removed)
- 2 cloves garlic minced
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme or basil
- Salt and pepper to taste
- 8-9 lasagna noodles (pre-cooked or oven-ready)
- 1 cup ricotta cheese (or cottage cheese)
- 1.25 cups grated mozzarella
- 0.25 cup grated Parmesan or similar hard cheese
- 1 pinch nutmeg for the cheese mixture, optional
Instructions
Prepare the vegetables
- Heat the olive oil in a large skillet over medium heat.
- Add onion, leek, and carrot; cook for about 5 minutes until softened.
- Stir in eggplant and cauliflower; cook another 7–8 minutes until they start to tenderize.
- Add garlic, tomatoes, oregano, thyme, salt, and pepper. Simmer 10 minutes until the mixture is thickened.
- Finally, stir in the chard and cook just until wilted. Taste and adjust seasoning.
Prepare the cheese mixture (optional but nice)
- Mix ricotta (or cottage cheese) with half the Parmesan, some salt, pepper, and a pinch of nutmeg if you like.
Assemble the lasagna
- Preheat the oven to 375°F (190°C).
- In a medium baking dish, spread a thin layer of the vegetable mixture.
- Layer with noodles, half the ricotta mix, some mozzarella, and more vegetables.
- Repeat layers until ingredients are used, finishing with vegetables and the remaining cheeses on top.
Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes, until the top is golden and bubbling.
- Let rest 10 minutes before slicing.
ServeGreat with a simple green salad or crusty bread. The flavors deepen as it sits, so leftovers the next day are even better!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 597kcal (30%)Carbohydrates: 65g (22%)Protein: 28g (56%)Fat: 26g (40%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 65mg (22%)Sodium: 456mg (20%)Potassium: 957mg (27%)Fiber: 9g (38%)Sugar: 11g (12%)Vitamin A: 5135IU (103%)Vitamin C: 41mg (50%)Calcium: 440mg (44%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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