Prep Time: 30 minutes
Cook the time: 1 hour
Serves: 6-8
Ingredients:
For Vegetable Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium bell pepper (any color), diced
- 1 cup of mushrooms, sliced
- 1 cup spinach, chopped
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For cheese level:
- 500g ricotta cheese (or cottage cheese)
- 1/2 cup grated parmesan cheese
- 2 cups cut mozzarella cheese
- Salt and pepper, to taste
To assemble:
- 250g lasagna sheets
- Fresh basil leaves
Instructions:
- Prepare to fill the vegetables:
- Heat your pan in medium flame and add olive oil, Ones it will become warm add onion and garlic and wait till it turns smooth and aromatic.
- Now cook zucchini, bell peppers and mushrooms in pan till it turns gentle.Stir in spinach, overwhelmed tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for 15 mins, from time to time stirring.
- Remove from warm temperature.
- Make an aggregate of cheese:
- In a bowl, combine ricotta cheese, parmesan, 1 cup mozzarella, salt and pepper. Mix until smooth.
- Assemble the lasagna:
- Heat your oven over 180C (350F). Place a baking dish.
- Spread a thin layer of vegetable filling on the bottom of the dish. Place a layer of lasagna sheets over it. Spread a layer of cheese aggregate over the sheets, then upload another layer of vegetable filling.
- Repeat the layers until all substances are used, finishing with a layer of vegetable filling on top. Sprinkle the remaining 1 cup of mozzarella cheese calmly over the top.
- Bake:
- Now cover you final prepared dish with aluminum foil. Bake for 25 mins, then dispose of the foil and bake for an extra 15 mins or until the cheese is bubbly and golden brown.
- Rest:
- Let the lasagna rest for 10 minutes before serving. Garnish with clean basil, if desired.
