How to Make Delicious Vegetarian Lasagna

The keyword for this article is "vegetarian lasagna." This recipe offers a hearty and satisfying dish that can be enjoyed by meat lovers as well as vegetarians alike.

Cooking Time: Approximately 2 hours
Servings: 8 generous portions

Ingredients:

1 lb (450g) whole wheat lasagna noodles
3 cups of ricotta cheese
2 large egg whites
1 cup grated Parmesan cheese, divided use
1 jar of marinara sauce (~28 oz or 794 g)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese for topping
1 16-ounce package of sliced mushrooms (optional)
A handful of fresh basil or parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Noodles: Preheat your oven to 375°F (190°C). Place a large pot filled with water on high heat. Once it starts boiling, add salt and then carefully lower the lasagna noodles into the water.

Boil for about 8 minutes or until they are al dente but still firm enough when you bite them. Drain thoroughly, then spread the cooked lasagna noodles onto a clean kitchen towel to dry slightly. Set aside while you prepare other components of your dish.

Filling Ingredients:

Mix ricotta cheese with 1/2 cup Parmesan cheese and egg whites until smooth. Taste and adjust seasoning if necessary; adding a little salt, pepper or fresh herbs can enhance its flavor.

Sauce Preparation:

Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sautéing them until they become translucent (about 5 minutes).
Add the marinara sauce to the skillet with cooked vegetables. Stir well to combine, then simmer for about 10-15 minutes on low heat.

Layering Lasagna:

Now it’s time to assemble your lasagna! In a large baking dish (about 9x13 inches), first lay down one-third of the noodles, overlapping them slightly. Pour about half of the marinara sauce over this layer and spread it out evenly.

Add another third of the noodles on top followed by a third of the cheese mixture. Sprinkle some Parmesan over that. Next comes more sauce, then more noodles, followed by mozzarella and finally another layer of sauce. End with additional noodles and sprinkle them with remaining Parmesan and mozzarella cheeses.

Baking:

Cover tightly with aluminum foil, ensuring edges are sealed well to prevent leaks. Bake in the preheated oven at 375°F for around one hour or until lasagna is bubbling hot inside and golden-brown on top. Once done, remove from oven; let it rest for about 10-15 minutes before serving.

Optional Enhancements:

For added flavor, consider adding sliced mushrooms during the sauce cooking process or sprinkle some finely chopped fresh herbs such as basil or parsley on top right before serving.
If you prefer a creamier texture, increase ricotta quantity while reducing the amount of marinara sauce slightly for better consistency between layers.

Conclusion:

This homemade vegetarian lasagna is not only easy to make but also incredibly versatile. Feel free to experiment with different vegetables or herbs according to your taste preferences. Whether you're looking forward to a family meal, dinner party, or just enjoying a cozy evening at home - this dish promises delightful flavors and satisfying portions.