This is shout out to all the vegetarian lovers! This is one of the most delicious,moist and amazing Lasagna’s you will ever eat!
Some of the ingredients used in this recipe are
Ingredients for the filling
1 medium-sized zucchini, thinly sliced lengthwise
1 cup cooked soya beans
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian sesoning (to taste)
Salt and pepper to taste
2 cups -Marinara sauce(recipe given bellow)
1 cup béchamel /white sauce
Instructions
Preheat your oven to (180°C).
In a pan, add oil, cut and fry the zucchini slices and keep them aside.
In the same pan, add olive oil, fry onions, garlic,carrots ,parsley ,cooked soya beans ,red wine, stock/water, marinara sauce (tomato pasta sauce recipe given bellow), thyme ,salt, pepper, oregano, Italian seasoning, a pinch of brown sugar, lots of basil leaves, mix it well and keep it aside.
In a mixing bowl, combine béchamel sauce/white sauce(recipe bellow) ,add the ricotta cheese and mix it well and keep it aside.
To assemble the lasagna, spread a thin layer of soya bean sauce at the bottom of a baking dish. Place a layer of cooked lasagna sheets/noodles over the sauce followed by zucchini ,white sauce and lots of mozzarella cheese , spreading it evenly.
Repeat the layers until you run out of ingredients, finishing with a layer of tomato sauce on top. Sprinkle additional shredded mozzarella and Parmesan cheese over the final layer .Cover the baking dish with foil and bake in the preheated oven for about 50 minutes.
Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
Allow the lasagna to rest for a few minutes before slicing and serving. Garnish with fresh parsley and enjoy!
Ingredients for the Marinara sauce.
2 tbsp extra virgin olive oil
1 onion finely chopped
3 garlic cloves, finely minced
4-5 tomatoes, boiled chopped and pureed (without skin)
1/2 tsp oregano
1/2 tsp salt and pepper
1 Tbsp fresh basil, or parsley finely chopped
Brown sugar- a pinch
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant
Pour in the crushed tomatoes and diced tomatoes (with their juice) into the saucepan. Stir well.
Add dried oregano, dried basil, dried thyme salt, and black pepper and sugar. Stir to combine.
Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for about 20-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning as needed. If you like a smoother, you can use an immersion blender to blend it to your desired consistency.
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