Vegetable Lasagna | A non-meat alternative to the traditional but with no less flavor!

Lasagna isn't just a beef-filled dish. It can be made vegetarian while being just as delicious! This recipe packs roasted eggplant, pepper, carrot, and mushroom into the comforting entrée. A homemade sauce and ricotta, basil, and Parmesan cheese filling create additional layers to this dish, forming a hearty lasagna that will quickly become a household classic!
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Chapters:
00:00 Intro
01:03 Preparing the vegetables
03:29 Making the sauce
04:59 Creating the ricotta filling
07:19 Assembling the dish
11:33 Baking the lasagna
12:52 Tasting the dish

INGREDIENTS
For the roasted vegetables:

- 8 oz cremini mushrooms, quartered
- 1 bell pepper, diced
- 2 carrots, sliced in 1/2-inch pieces
- 1 eggplant, cubed (about 2 cups)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper

For the sauce:
- 1 tbsp olive oil
- 1 onion, finely diced
- 1/4 tsp kosher salt
- 4 cloves garlic, sliced
- 3 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 4 cups tomato purée

For the ricotta filling:
- 30 oz ricotta cheese
- 2 large eggs, beaten
- 1/2 cup chopped fresh basil
- 1/4 tsp kosher salt
- 1/2 cup grated Parmesan cheese

For the lasagna:
- 12 oz (10 large) lasagna noodles
- 20 oz frozen spinach, thawed and squeezed dry
- 16 oz (4 cups) shredded mozzarella cheese

INSTRUCTIONS
- Preheat the oven to 425℉.

- On a large parchment-lined sheet pan, combine the prepared mushrooms, bell pepper, carrots, and eggplant. Drizzle with olive oil and spread into an even layer. Sprinkle with kosher salt and black pepper. Roast in the preheated oven until the vegetables are tender and beginning to caramelize, 20-25 minutes. Remove from the oven and set the pan aside.
Reduce the oven temperature to 350℉.

- While the vegetables are roasting, prepare the sauce. Heat the oil in a 4-quart saucepan. Add the prepared onion and kosher salt. Sauté until they are soft and translucent, 4-6 minutes. Add the garlic, Italian seasoning, and red pepper flakes, and stir until it is fragrant, 1 minute. Pour in the tomato purée. Bring to a boil and reduce to a simmer. Simmer for 20 minutes and remove from the heat.

- In a large bowl, combine the ricotta cheese, eggs, basil, kosher salt, and Parmesan cheese. Whisk until smooth and set aside.

- Grease a 9x13 baking dish. Add 3/4 cup of sauce to the bottom and spread it into a thin layer. Place 4 noodles, overlapping slightly, over the sauce. Break one noodle to fit into the gap at the end. Top with half of the roasted vegetables and half of the drained frozen spinach. Dollop on half of the ricotta mixture and spread into an even layer, followed by half of the remaining sauce. Sprinkle with half of the shredded mozzarella cheese. Repeat these layers one more time, ending with the shredded cheese. The pan will be full.

- Set the prepared lasagna on a parchment-lined baking sheet. Bake in the preheated 350℉ oven until the cheese is browned and the noodles are tender, 55-65 minutes.

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From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.