Vegetable Lasagna is a fantastic, hearty dish that’s perfect for making ahead or serving a crowd! 🍅🥬🧀
Here’s a general guide and some tips to make it delicious:
🥬 Popular Veggie Combinations:
· Classic Italian: zucchini, spinach, mushrooms, roasted bell peppers
· Mediterranean: eggplant (aubergine), cherry tomatoes, olives, and fresh basil
· Rustic: butternut squash, kale, caramelized onions, and sage
· Simple & cozy: broccoli, carrots, spinach, and corn
🧀 Cheese Layers Ideas:
· Ricotta + egg + Parmesan + chopped herbs (parsley/basil)
· Mozzarella (for melty goodness)
· Béchamel sauce instead of ricotta for a creamy, silky texture
· Sprinkle of smoked mozzarella or goat cheese for extra flavor
🍝 Tips for Success:
- Pre-cook veggies (sauté or roast) to remove excess moisture.
- No-boil lasagna noodles work great – just ensure plenty of sauce.
- Layer order: sauce → noodles → ricotta mix → veggies → mozzarella → repeat.
- Let it rest 10–15 minutes after baking so it slices neatly.
🌱 Optional upgrades:
· Add a layer of pesto between veggies and cheese
· Use lentil Bolognese or chopped walnuts for a meaty texture
· Gluten-free? Use thinly sliced zucchini or eggplant as noodle replacements
Would you like a full step-by-step recipe or ideas for a lighter / dietary-friendly version (e.g., vegan, low-carb)?