Cheesy Vegetable Dinner Lasagne Recipe

About this recipe

A hearty and satisfying lasagne packed with fresh vegetables, creamy cheeses, and flavorful herbs, perfect for a comforting dinner. This eggetarian dish is layered with love and baked to golden perfection.

Ingredients

• 25 g Parsley
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Old Hill Parmesan Cheese
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 125 g White Shimeji Mushroom (Anabe)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Old Hill Red Cheddar Cheese Block
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. In a medium bowl, combine 2 cups ricotta cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped green onion, 1/4 cup grated parmesan cheese, and 1 egg. Mix well and set aside.
2. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 chopped onion and sauté until tender, about 3-4 minutes.
3. 3. Add 1 1/2 cups sliced zucchini, 2 cups sliced mushrooms, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and a pinch of pepper to the skillet. Cook and stir until the vegetables are tender-crisp, about 5-7 minutes.
4. 4. Stir in 2 cups tomato sauce and let the mixture simmer for 5 minutes. Remove from heat.
5. 5. Cook 16 lasagne noodles in a large pot of boiling water until almost fully cooked, about 8-10 minutes. Drain and rinse the noodles under cold water, then set aside.
6. 6. Preheat your oven to 350°F (175°C). Spread 1 1/2 cups tomato sauce evenly over the bottom of a 9 x 13-inch baking dish.
7. 7. Lay 4 lasagne noodles flat over the sauce. Spread half of the tomato-vegetable mixture over the noodles and sprinkle with 1 cup shredded mozzarella cheese.
8. 8. Add another layer of 4 lasagne noodles. Spread the ricotta mixture evenly over the noodles.
9. 9. Repeat the layers with 4 more noodles, the remaining tomato-vegetable mixture, and 1 cup shredded mozzarella cheese.
10. 10. Top with the final 4 noodles, spread 1 1/2 cups tomato sauce over the top, and sprinkle with 1 cup shredded cheddar cheese.
11. 11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. 12. Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your cheesy vegetable dinner lasagne!