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

  • 50G Picard Chopped Flat Parsley
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • 100 G Jumbo Garlic 100g
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
  • 830G Turkish Tomato Paste, 830G
  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • 500 G Marco Alimentari Italian Ricotta Cheese
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 400G Sabarot Chia Seeds, 400G
  • - Nearly Naked Veg Basil 100g
  • 70G Mill & Mortar Citrus Salt Flakes, 70G

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 parsley, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, 1 pound of diced tomatoes, 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, cook 10 ounces of lasagna noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
  4. 4. In a mixing bowl, beat 3 tablespoons of chia seeds with 9 tablespoons of water. 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 lasagna 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 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.