Veggie Lasagna

A delicious and nutritious alternative to traditional meat-based lasagna. Packed with colorful vegetables, flavorful homemade sauce, and layers of cheesy goodness, this veggie lasagna is a true crowd-pleaser, even for non-vegetarians.

Chef’s Tips

• Customizable Veggies: Feel free to swap in seasonal vegetables or any favorites you have on hand, such as mushrooms, spinach, or bell peppers.
• No-Boil Noodles: Using no-boil lasagna sheets saves time and simplifies the layering process.
• Cheese Variations: Experiment with different cheeses like Parmesan, ricotta, or vegan alternatives to suit your dietary preferences.
• Sauce Shortcut: If you’re short on time, use a high-quality store-bought marinara sauce instead of making it from scratch.

Ingredients

For the Sauce

• 10 tomatoes, diced
• 1/2 onion, diced
• 1 basil leaf (or 1 tsp dried basil)
• 2 tbsp salt (adjust to taste)
• 1/4 cup water

For the Lasagna

• 10 lasagna sheets (preferably no-boil)
• 2 zucchinis, diced
• 2 carrots, diced
• 1 cup Gouda cheese, shredded
• 1 cup mozzarella cheese, shredded

Instructions

Make the Sauce

1. Heat a saucepan over medium heat and sauté the onions for 4 minutes until softened.
2. Add the diced tomatoes, water, basil, and salt to the pan. Bring the mixture to a simmer.
3. Lower the heat and let the sauce cook for 35 minutes, stirring occasionally, until thickened.

Assemble the Lasagna

1. Preheat the oven to 360°F (180°C). Lightly grease a casserole dish with olive oil.
2. Spread a thin layer of sauce on the bottom of the casserole dish.
3. Place a single layer of lasagna sheets over the sauce.

4. Add a layer of diced zucchini, carrots, and shredded cheeses. Spread a generous amount of sauce over the vegetables and cheese.
5. Repeat the layering process (sheets, sauce, veggies, cheese) 3-4 times or until the dish is filled.
6. Finish with a top layer of sauce and sprinkle the remaining cheese evenly on top.

Bake the Lasagna

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
3. Let the lasagna rest for 10 minutes before slicing and serving.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat Individual Slices: Warm in the microwave for 1-2 minutes until heated through.
• Reheat Whole Lasagna: Cover with foil and bake at 350°F for 20-25 minutes until the cheese is bubbly.

FAQs

This Veggie Lasagna is perfect for holidays, potlucks, or any weeknight dinner where you want to impress your family and friends with a hearty, wholesome meal!