Vegetarian Classic Lasagna Recipe

Italian cuisine · 1020 calories

Vegetarian Classic Lasagna recipe

About this recipe

A hearty and satisfying vegetarian lasagna made with layers of tender noodles, creamy ricotta, and a flavorful tomato-basil sauce. Perfect for a comforting dinner solution.

Ingredients

  • 2 ltr Figaro Extra Light Olive Oil
  • 100 g Garlic - Single Clove
  • 1 pc (50 g) On1Y Pepper Grinder
  • 400 g Zehrat Safa Tomato Paste, 4
  • 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
  • 200 g Old Hill Parmesan Cheese
  • 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
  • 16 g Orika Oregano
  • 250 g Zucchini Green
  • 200 g Organigram Chia Seeds
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
  • 250 g Vistevia Sugar Free Tomato Sauce
  • 50 g Basil

Instructions

  1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add 1 clove of minced garlic and sauté for 1 minute until fragrant.
  2. 2. Stir in 1 tablespoon of dried oregano, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, 1 cup of tomato sauce, and 2 tablespoons of tomato paste. Add 1 cup of water and mix well. Simmer the sauce covered for about 15 minutes, stirring occasionally.
  3. 3. While the sauce simmers, spiralize 2 medium zucchinis into noodles. Set aside.
  4. 4. In a mixing bowl, combine 3 tablespoons of chia seeds with 9 tablespoons of water and let sit for 5 minutes to thicken. Add 3 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of basil. Mix until well combined.
  5. 5. Preheat your oven to 375°F (190°C). Grease a 13 x 9 x 2-inch baking dish.
  6. 6. Spread a thin layer of the tomato sauce on the bottom of the prepared dish. Layer half of the cooked zucchini noodles over the sauce.
  7. 7. Spread half of the ricotta mixture over the noodles, followed by half of the shredded mozzarella cheese (1/2 pound). Top with half of the remaining tomato sauce.
  8. 8. Repeat the layers with the remaining zucchini noodles, ricotta mixture, mozzarella cheese, and tomato sauce.
  9. 9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
  10. 10. Let the lasagna stand for 10 minutes before slicing and serving.