Vegetarian Garden Lasagna Recipe

About this recipe

A hearty and flavorful vegetarian lasagna packed with fresh vegetables and herbs, perfect for a diabetic-friendly dinner. Layers of zucchini, ricotta, and tomato sauce create a wholesome and satisfying dish.

Ingredients

• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 250 g Zucchini Green
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 400 g Pastazara Finely Chopped Tomatoes
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 Kg Kissan Tomato Paste
• 35 g On1Y Grinder Italian Seasoning Flakes
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Old Hill Parmesan Cheese
• 16 g Orika Oregano
• 250 g Small-Purple Brinjal (Baingan)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. 2. Add 4 diced zucchinis, 1 chopped onion, 1 grated carrot, 1/2 cup chopped celery, and 2 chopped tomatoes. Cook for 15 minutes, stirring often.
3. 3. Stir in 1 cup tomato sauce, 1 tbsp tomato paste, 2 tbsp chopped parsley, 2 tsp Italian seasoning, 1 tsp dried basil, 1 tsp salt, and 1/4 tsp ground pepper. Bring to a boil, stirring to break up the tomatoes.
4. 4. Reduce heat, cover, and simmer until the liquid is reduced to approximately 5 cups, about 20 minutes.
5. 5. Cook 9 lasagna noodles according to package instructions. Drain and set aside.
6. 6. Preheat oven to 350°F (175°C).
7. 7. Spread 1/4 of the cooked sauce in a 9 x 13-inch baking dish. Top with a layer of noodles.
8. 8. Spread 1/3 of 2 cups ricotta cheese over the noodles, followed by 1/4 cup grated Parmesan cheese. Repeat the layering process two more times.
9. 9. Spread the remaining sauce over the top layer of noodles and sprinkle with 1/4 cup grated Parmesan cheese.
10. 10. Bake in the preheated oven for 30 to 35 minutes, until bubbling and golden on top.
11. 11. Let the lasagna rest for 5 minutes before cutting and serving.