Vegetable Lasagne
A hearty and satisfying vegetarian lasagne packed with mushrooms, carrots, and spinach. Layers of pasta are nestled with a creamy low-fat ricotta filling and a simple tomato-herb sauce, then baked until golden and bubbly.
O rețetă originală de Forkin
- Durată totală
- 1 oră 40 min.
- Porții
- 6
- Dificultate
- Medie
Informații despre alergeni: poate conține lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 10 mlolive oil
- 100 gyellow onion, finely chopped
- 75 gcarrot, finely chopped
- 2 cățelgarlic, minced
- 340 gcremini mushroom, sliced
- 750 mltomato passata
- 0,5 lingurițădried basil
- 0,5 lingurițădried oregano
- 450 glow-fat ricotta cheese
- 225 gfrozen spinach, thawed and squeezed very dry
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
- 250 gno-boil lasagne noodle
cheese filling
- 170 glow-fat mozzarella cheese, shredded
topping
- 55 glow-fat mozzarella cheese, shredded
Ustensile
9x13-inch baking dish · large skillet · large bowl · spatula · medium bowl · cutting board · knife
Mod de preparare
Pas cu pas
- 1
Preheat your oven to 165°C (325°F).
- 2
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and carrot, and sauté for 5 minutes until they begin to soften.
Aproximativ 5 min.
Nota bucătarului: Cooking the carrots and onions first builds a sweet, flavorful base for the lasagne.
- 3
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
Aproximativ 7 min.
- 4
In a large bowl, combine the low-fat ricotta, thawed spinach, the mozzarella for the filling, salt, and black pepper. Mix well.
Aproximativ 3 min.
Nota bucătarului: Ensure the spinach is squeezed as dry as possible to prevent a watery filling.
- 5
Stir the cooked vegetable mixture from the skillet into the ricotta and spinach filling. Set aside.
Aproximativ 2 min.
- 6
In a separate medium bowl, stir together the tomato passata, dried basil, and dried oregano to create the sauce.
Aproximativ 2 min.
- 7
Begin assembling the lasagne. Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread about a cup of the tomato sauce on the bottom.
Aproximativ 2 min.
Nota bucătarului: A layer of sauce on the bottom prevents the noodles from sticking and helps them cook.
- 8
Arrange a single layer of no-boil lasagne noodles over the sauce. Top with half of the vegetable and ricotta mixture, spreading it evenly.
Aproximativ 4 min.
- 9
Place another layer of noodles on top, followed by the remaining vegetable and ricotta mixture.
Aproximativ 3 min.
- 10
Add the final layer of noodles. Pour all the remaining tomato sauce over the top, making sure to cover the noodles completely. Sprinkle evenly with the mozzarella for the topping.
Aproximativ 3 min.
Nota bucătarului: Covering the top noodles with sauce is crucial for them to cook through properly.
- 11
Bake uncovered for 50 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly browned.
Aproximativ 50 min.
- 12
Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing and serving.
Nota bucătarului: Resting allows the lasagne to set, making it much easier to cut into clean slices.
Păstrează gustul bun
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in an oven-safe dish at 175°C (350°F) until heated through.