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If you're craving a hearty, comforting dish that's packed with flavor and veggies, this Vegetable Lasagne Casserole is your go-to. Layers of cooked lasagne noodles, marinara sauce, and a blend of ricotta and mozzarella cheese come together with a medley of zucchini, bell peppers, and spinach. It's a perfect balance of cheesy goodness and fresh vegetables, making it a crowd-pleaser for any dinner table. Let's dive into this delicious recipe!
Vegetable Lasagne Casserole Recipe
Ingredients:
- 12 pieces cooked lasagne noodles
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 3 cups chopped (zucchini, bell peppers, spinach) mixed vegetables
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, heat olive oil over medium heat. Add garlic and mixed vegetables. Cook until tender.
- In a baking dish, spread a layer of marinara sauce. Place a layer of cooked lasagne noodles on top.
- Spread a layer of ricotta cheese, followed by the vegetable mixture, and a layer of mozzarella cheese. Repeat layers, ending with a layer of noodles and marinara sauce.
- Sprinkle the top with parmesan cheese.
- Bake in preheated oven for 45 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
What You Will Need
Read more: Beef Vegetable Casserole Recipe
What you will need to make vegetable lasagne casserole
- Lasagne noodles: Provide structure and layers, holding everything together in this hearty casserole.
- Marinara sauce: Adds rich tomato flavor and moisture, binding all ingredients.
- Ricotta cheese: Creamy texture and mild flavor, balancing the dish.
- Mozzarella cheese: Melts beautifully, creating gooey, cheesy layers.
- Parmesan cheese: Adds a sharp, nutty flavor, enhancing the overall taste.
- Mixed vegetables: Zucchini, bell peppers, and spinach bring freshness, color, and nutrients.
- Garlic: Infuses the vegetables with aromatic depth.
- Olive oil: Helps sauté the vegetables, adding a subtle richness.
Tools and Instruments Needed
What tools/instruments will be needed to make Vegetable Lasagne Casserole Recipe
- Saucepan: Used to sauté garlic and mixed vegetables until tender.
- Baking dish: Essential for layering and baking the lasagne.
- Mixing spoon: Needed to stir and combine ingredients evenly.
- Oven: Bakes the lasagne until bubbly and golden brown.
- Knife: Chops the mixed vegetables into small, manageable pieces.
- Cutting board: Provides a safe surface for chopping vegetables.
Vegetable Lasagne Casserole Recipe
A hearty and delicious vegetable lasagne casserole that's perfect for family dinners.
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Ingredients:
Main Ingredients
- 12 pieces Lasagne noodles cooked
- 2 cups Marinara sauce
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 3 cups Mixed vegetables chopped (zucchini, bell peppers, spinach)
- 2 cloves Garlic minced
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, heat olive oil over medium heat. Add garlic and mixed vegetables. Cook until tender.
- In a baking dish, spread a layer of marinara sauce. Place a layer of cooked lasagne noodles on top.
- Spread a layer of ricotta cheese, followed by the vegetable mixture, and a layer of mozzarella cheese. Repeat layers, ending with a layer of noodles and marinara sauce.
- Sprinkle the top with Parmesan cheese.
- Bake in preheated oven for 45 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Notes:
Feel free to add or substitute any vegetables you like.
Read more: Vegetable Noodle Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the lasagne up to the baking step.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the lasagne but do not bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using zucchini in this vegetable lasagne not only adds a subtle sweetness but also helps keep the dish moist without making it soggy.
Frequently Asked Questions
FAQ:
How can I make this recipe gluten-free?
Use gluten-free lasagne noodles.
Can I add meat to this dish?
Yes, add cooked ground beef or sausage between layers.
What other vegetables work well?
Mushrooms, eggplant, and carrots are great options.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I freeze this casserole?
Yes, freeze before baking for up to 2 months.
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