🌟 Prepare to indulge in a delectable Vegetarian Lasagna that’s bursting with savory flavors and wholesome ingredients, perfect for potlucks, weeknight dinners, or any occasion when you crave a comforting meal. 🍽️
🕒 Let’s dive into the culinary journey, with a total prep and cook time of approximately 1 hour and 25 minutes, ensuring your kitchen is filled with mouthwatering aromas and your taste buds are treated to an unforgettable experience. 🕒
🥗 Ingredients:
- 1 cup low-fat cottage cheese
- 6 oz mozzarella cheese, shredded
- 24 oz diced tomatoes
- 32 oz eggplants, sliced
- 1/2 zucchini, sliced
- 2 portabella mushrooms, sliced
- 6-8 red onions, chopped
- 5-6 garlic cloves, minced
- 2 tbsp olive oil
- 4 basil leaves, chopped
- 4 dry lasagna noodles
- 3/4 tsp salt (adjust to taste)
- 2 tsp pepper (adjust to taste)
🔪 Instructions:
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Begin by sautéing or oven-roasting the sliced eggplants, zucchini, portabella mushrooms, and chopped red onions until they are tender and cooked through. Set aside.
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To craft the marinara sauce, heat olive oil in a pan over medium heat. Sauté the chopped onions until they turn golden brown, then add minced garlic and diced tomatoes. Let it simmer for about 25 minutes, allowing the flavors to meld together.
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Stir in the chopped basil leaves, salt, and pepper to taste, then let the sauce simmer for an additional 10 minutes, enhancing its rich aroma and taste.
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Preheat your oven to 350°F (175°C) to ensure it’s ready for the lasagna assembly.
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In a 16″ x 12″ baking pan, arrange a layer of dry lasagna noodles at the bottom, ensuring they cover the surface evenly.
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On top of the noodles, spread approximately one-third of the marinara sauce, followed by half of the low-fat cottage cheese and one-third of the shredded mozzarella cheese. Sprinkle a handful of herbs over the cheese layer, then add a generous portion of the sautéed vegetables.
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Repeat the layering process by adding another layer of dry noodles, marinara sauce, cottage cheese, mozzarella cheese, herbs, and sautéed vegetables.
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Finish off the layers with a final layer of dry noodles, topped with the remaining marinara sauce and a thick blanket of shredded mozzarella cheese, ensuring every inch is covered with cheesy goodness.
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Cover the baking pan with plastic wrap, then tightly wrap it with aluminum foil to seal in the flavors and moisture.
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Bake the assembled lasagna in the preheated oven for approximately 35 minutes, or until a knife inserted into the center goes through smoothly, indicating that it’s cooked to perfection.
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Remove the plastic wrap and foil, then increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes, or until the top of the lasagna turns golden brown and bubbly, creating a tantalizing crust.
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Once done, take the lasagna out of the oven and let it rest for about 20 minutes, allowing the flavors to meld together and ensuring easier slicing and serving.
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Garnish your masterpiece with fresh basil leaves or other herbs of your choice, adding a vibrant touch to the final presentation.
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Pro Tip: If you’re looking to meal prep or serve a larger crowd, feel free to double the recipe and freeze an uncooked lasagna for future enjoyment. Simply adjust the baking time to 50 minutes when cooking from frozen, ensuring it’s heated through and bubbly.
🍽️ Now, gather your loved ones around the table and savor each forkful of this Vegetarian Lasagna, relishing in its hearty textures, rich flavors, and wholesome goodness. Bon appétit! 🍅🧀🌿
