A couple of months ago, I attempted to make lasagna from scratch for the first time. Because it had been such an unexpected success, I just had to make a second, bigger batch to be frozen for quick packed lunches. So today, I’m sharing the second half of the Veggie Lasagna Recipe. If you’re a new reader and you haven’t seen the first installment, it covers the instructions to making fresh pasta.
- 1/4 onion, diced
- 2 cloves garlic, crushed
- 1/4 tsp dried basil
- 1/2 Tbsp Extra Virgin Olive Oil
- 1 sweet (bell) pepper, diced
- 1 carrot, diced
- 1/2 cup white mushrooms, diced
- 3-4 Medium Roma Tomatoes, diced
- 250 ml Marinara Sauce
- salt & pepper to taste
- 1 1/2 cups spinach, chopped
- small tub Ricotta Cheese
- part skim mozzarella cheese, shreded
- boiled lasagna noodles
Making the Sauce:
- Preheat oven to 350 degrees F. (I skipped this step because I was making the lasagna ahead of time and planned to freeze them)
- Heat the oil over medium heat in a large pot. Once the oil is heated up enough saute the onion, garlic and basil.
- Add the carrot and bell pepper. Cook, stirring occasionally until softened. Add the mushrooms, followed by the tomatoes, stir.
- Pour marinara sauce. Add salt and pepper to taste. Let it boil then lover the heat and cover the pot. Let it simmer, stirring occasionally, until the sauce thickens.
- Turn the heat off and stir. Then add the spinach. (I started adding the spinach last, after the heat as been turned off because otherwise it can stain the entire sauce and turn it into an unappetizing shade of brown). Set aside.
Arranging the Lasagna:
- Arrange a layer of lasagna noodles on the baking pan (or in my case, onto a portion-sized aluminum pan). Cover noodles with a layer of your vegetarian lasagna sauce. Then, top with a thin layer of ricotta cheese.
- Repeat until you reach the desired height (usually, three layers).
- Generously sprinkle the top with mozzarella.
* this recipe should make enough sauce for a 9×9 baking pan.
If you plan on freezing your lasagna, cover the pan with foil. Then cover with cling wrap or put inside a freezer bag to avoid as much air and moisture as possible. Make sure it has cooled down before putting in the freezer.
- If you’re baking the lasagna right away, bake in your preheated oven for 45 minutes .
- If it was frozen, you’ll have to thaw it first by leaving it in the fridge for 12-24 hours. Then bake as instructed above.