Eggetarian Vegetable Lasagna Recipe

About this recipe

A hearty and flavorful lasagna packed with fresh vegetables, creamy cottage cheese, and eggs, perfect for a satisfying dinner. This dish is tailored for solution seekers looking for a wholesome, eggetarian meal.

Ingredients

• 500 g Pastazara Lasagne Gialle
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 125 g Cremini Mushroom
• 6 pcs Licious Brown Eggs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 250 g Zucchini Yellow
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 250 g Zucchini Green
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 16 g Orika Oregano
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Cook 6 lasagna noodles in boiling water for about 12 minutes. Drain, rinse, and cover with cold water to prevent sticking.
2. 2. Heat 2 tbsp vegetable oil in a large saucepan over medium heat.
3. 3. Add 1 cup diced onion, 1 1/2 cups diced zucchini, and 2 tsp minced garlic to the pan. Sauté for about 10 minutes until the zucchini is tender.
4. 4. Stir in 1 3/4 cups tomato sauce, 1 tsp dried oregano, 1/2 tsp dried oregano, and 1 cup sliced mushrooms. Simmer for 5 minutes to blend the flavors.
5. 5. In a mixing bowl, beat 2 eggs and combine with 2 cups ricotta cheese, 4 tbsp grated Parmesan cheese, and 1 cup diced zucchini.
6. 6. Preheat the oven to 375°F (190°C). In a baking dish, layer the lasagna noodles, vegetable sauce, and ricotta cheese mixture, repeating until all ingredients are used. Top with 1 cup shredded mozzarella cheese.
7. 7. Bake the lasagna in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.