Vegetarian lasagna with ricotta

... from Katerina in Main dishes Visits 1122 26 February, 2021
I love lasagna! And by preparing it in this way I managed to impress the children at home! For the preparation of the lasagna I use home made tomato sauce with basil, stewed zucchini, carrots and onions with parmesan and ricotta, lasagna noodles and grated mozzarella or yellow cheese.

30 min preparation

40 min baking

200°C

6 servings

Description

I love lasagna! And by preparing it in this way I managed to impress the children at home! They think they don't like zucchini and carrots, but obviously they do. I still keep from them the secret of how I prepare their favorite lasagna. I puree/blend the sauces for its preparation, which in my opinion gives a very good taste to the dish. Use more vegetables to make the lasagna juicier. If you want you can buy your favorite tomato sauce and you will need about 2 cups of it.


For the preparation of tomato sauce:

1 Put canned tomatoes and fresh basil in a bowl or food processor. Blend until smooth. Heat olive oil in a saucepan and add the finely chopped garlic. Fry for 1-2 minutes, then add the tomato sauce, salt and black pepper. Simmer for about 20-25 minutes until the sauce thickens. Do not make it too thick so that the lasagna noodles absorb the liquid and cook well.


For the preparation of vegetables with ricotta:

2 Cut onions, carrots and zucchini into small cubes. Put olive oil and chopped vegetables in a pan or saucepan with a lid. Stew them under a lid for about 8-10 minutes, stirring occasionally. Remove the lid to evaporate the liquid from them (if any). Add salt and black pepper. Fry them for about 5 more minutes until they start to acquire a light golden tan. Be sure to stir during this time.

Once the vegetables are ready, put the ricotta, parmesan and vegetables in a food processor or a bowl suitable for hand blender. Blend briefly. You do not need to make a smooth puree. Try and, if necessary, season with more spices to your taste.


Layer the lasagna:

3 I use a ceramic tray with a size of 31x22 cm. At the bottom of the pan pour 3-4 tablespoons of tomato sauce. Arrange 3 lasagna noodles on it with a small distance between them. Put a thick layer of ricotta vegetables on the lasagna noodles and pour tomato sauce. Put lasagna noodles, vegetables with ricotta and tomato sauce again. On top, I finish again with ricotta vegetables, tomato sauce and grated mozzarella.


4 Cover the lasagna with aluminum foil and bake in a preheated oven at 200 degrees for 25 minutes, then remove the foil and bake for another 10-15 minutes until the mozzarella acquires an appetizing golden crust.

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