My first introduction to lasagna was when I was around 12-13 years old. I started to become fascinated with cooking shows during this time and that is when I was introduced to this dish. To be honest, I don’t think we had any Italian dishes prior to this unless you count pizza.
I remember asking my mom to make lasagna and to this day I still remember what my very first lasagna looked and tasted like. It was...not good. Haha, of course I don’t blame my mom. She knew nothing about cooking an Italian dish other than referencing the dish from a cooking show. The lasagna was made free form on a sheet pan which resulted in dried crunchy pasta. She insisted on adding scallions to the meat sauce which somehow made it seem more Asian to me. And, the cheese..haha, she used Kraft singles. It fell quite short of my expectations although my mol gets an A for effort.
I have made countless lasagnas on my own since and I’m happy to report that they do not include Kraft singles. I hope you like my version of a vegetarian lasagna.
- 1 jar pasta sauce of your choice
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese
- 4-6 stalks of asparagus, sliced 1/2” pieces
- 1 eggplant, diced and roasted
- 2 cups cooked spinach
- 1 cup broccoli florets, sliced into 1/2” pieces
- 2 cups sliced cooked mushrooms
- no cook lasagna sheets, as needed
- 3 cups shredded mozzarella cheese
- 1.5 cup grated parmesan cheese
- First of all, you will notice that I did not include a set amount of lasagna sheets and that’s because everyone pan is different and the type of lasagna sheets you use will be different. I usually will break up lasagna sheets and have them overlap a little to have the entire layer covered with pasta. Feel free to do what suits best for you.
- In a small bowl, combine the ricotta cheese, egg and 1/4 cup of parmesan. Season with salt and pepper to taste. I like to scatter my ricotta mixture over the vegetable layer instead of making a single layer of ricotta. If you prefer a single layer of ricotta then go with that.
- The dish I used was a tall square 10x10 dish but this will probably work well in a 9x13 dish pan as well. In the bottom of the dish, spread 1/4 cup of pasta sauce to lightly cover the bottom. Top with a layer of lasagna sheets. Lightly spread another layer of pasta sauce over the pasta. Next, layer the different vegetables on top. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup parmesan. Next, layer in your lasagna sheets, top with sauce, layer vegetables, scatter half of the ricotta cheese mixture over, sprinkle 1/2 cup mozzarella and 1/4 cup parmesan cheese. Then add another layer of lasagna sheets, sauce, vegetables, the rest of the ricotta mixture, 1/2 cup mozzarella, 1/4 cup parmesan, top with lasagna sheets, sauce and another layer of vegetables, 1/2 cup mozzarella cheese, and 1/4 cup parmesan. For the final layer, top with lasagna sheets, the remaining sauce, the remaining 1 cup of mozzarella cheese and 1/2 cup parmesan.
- Cover the dish with foil. Bake in a 375F preheated oven for 45 minutes. Remove the foil and bake for another 15 minutes until the top has browned and golden. Remove from the oven and allow to cook for 10 minutes before you cut into it. Enjoy!