Vegetarian Garden Lasagna Recipe

Italian cuisine · 1040 calories

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

  • - Filippo Berio Garlic Flavoured Olive Oil
  • 500 g Planet Organic Courgettes 500G
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Kg Carrots - 1kg
  • - Celery
  • 3 X 400G Garofalo Chopped Italian Tomatoes
  • - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
  • 830G Turkish Tomato Paste, 830G
  • 50G Picard Chopped Flat Parsley
  • - Sussex Wholefoods Organic Dried Basil
  • 50G Pepper Black Ground BWFO
  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Schwartz Italian Seasoning
  • - Tata Salt

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.