Every few weeks, I get a call from someone in my family to make them a tray of lasagna. This week, I had a request from my babies, Gabriel and Hannah. ? This veggie lasagna is easy to make and calls for simple ingredients. It’s also adaptable based on the vegetables you have on hand. I only had some bell peppers and spinach available today, but a variety of veggies can work in their place.
Classic Vegetarian Lasagna
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Loading...Ingredients
- 10 oz of whole milk ricotta @organicvalley
- 1/2 cup of Parmesan Cheese
- 1 lb of whole milk mozzarella @kraft_brand
- 1 egg (room temperature)
- 3-4 cups of baby spinach (washed and chopped)
- 4 cloves of fresh garlic (chopped)
- 3/4 cup of red bell peppers (chopped)
- 1 tbsp of chili onion crunch @traderjoes
- 2 bottles of @bertolli_us olive oil and garlic sauce
- 1 box of no boil lasagna noodles @barillaus
- 1 tbsp of olive oil
- 1 tsp of Italian seasoning
- Pinch of chili flakes
- Salt
- Black pepper
Instructions
Combine ricotta cheese, Parmesan, egg, spinach, bell peppers, pinch of salt and pepper together.
In a large sauce pan, heat olive oil, garlic, pinch of chili flakes, Italian seasoning and chili onion crunch on low heat.
Add your bottled tomato sauce and a tbsp of tomato paste and stir well.
Bring to a boil and keep aside to start assembling your lasagna.
Assemble the lasagna by layering the sauce, noodles, the ricotta mixture, and shredded mozzarella cheese.
Repeat until the last layer left is the mozzarella cheese.
The lasagna bakes in the oven for about 35-40 minutes on 350°.
The last 5 minutes I like to switch it to broil and get some color on the cheese.
You should let it cool a bit before cutting into the lasagna but as you can tell, my family couldn’t wait! Enjoy!! ?
