Loaded Vegetable Lasagna Primavera
Submitted by eelirac
Vegetable lasagna primavera layers spinach lasagna noodles with bell peppers, eggplant, mushrooms, ricotta, and three melty cheeses in a slow-simmered tomato sauce. The garden-loaded vegetarian main that feeds 12.
YIELD
12 servingsPREP
60 minCOOK
80 minREADY
2½ hrsVegetable lasagna primavera is the meatless lasagna that earns its keep through sheer vegetable abundance. Sweet bell peppers, eggplant, mushrooms, garlic, and onion all get sauteed down into the brick-red tomato sauce base, building layers of flavor that no single vegetable could deliver alone.
The spinach lasagna noodles are the small detail that earns this dish its primavera label. The green-tinted pasta adds visual interest between the cheesy layers and brings a subtle vegetable note that ties everything together. Regular noodles work fine if spinach noodles aren’t available.
The sauce is built right, slow simmered for 30 minutes after a thorough vegetable saute, with oregano, basil, and a bay leaf for proper Italian backbone. Removing the bay leaf before assembly is critical, leaving it in is unpleasant for whoever finds it on their plate.
The three-cheese trio is the move that makes this lasagna sing. Mozzarella for stretchy melt, sharp cheddar for backbone flavor (an unconventional but brilliant choice), and parmesan on top for that golden, savory crust. Ricotta mixed with egg holds the layers together and adds creamy richness.
Let the lasagna rest 10 minutes before slicing. This is non-negotiable, cutting too soon means the layers slide apart into a delicious mess.
Pro Tips
- Salt the eggplant slices and let them sit for 30 minutes before sautéing, this draws out bitter moisture and prevents a watery sauce.
- Cook the noodles slightly under al dente, they finish cooking in the sauce during baking.
- Layer the heaviest items at the bottom, this prevents the lasagna from collapsing when sliced.
- Make this a day ahead, lasagna always tastes better the next day after the flavors meld.
Variations
Ingredients
Directions
In a large sauce pan, sauté the garlic and onions in olive oil over medium heat until the onions become clear and tender.
Add in the bell peppers, mushrooms, and eggplant, and continue to sauté until tender.
When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water.
Simmer for two minutes and add in the tomato sauce, paste and a good pinch of dried oregano, dried basil, and a bay leaf.
Mix well with a fork until all of the tomato paste has been absorbed.
Cover and simmer 30 minutes.
Remove bay leaf before using.
Meanwhile, mix together the ricotta with the egg, set aside in fridge.
Preheat the oven to 375℉ (190℃).
Prepare the lasagna noodles as directed and drain.
When the sauce has simmered, remove from heat and start the lasagna.
First layer 4 noodles on the bottom of a 13×9 inch baking dish , spoon ½ of the ricotta mixture on top and spread evenly.
Next spoon ½ primavera sauce over ricotta, and spread ⅓ of mozzarella and ⅓ sharp cheddar on that.
Repeat this same layer process once.
Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan.
Bake 45 minutes.
Let cool ten minutes before serving, enjoy.
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