Ultimate Hearty & Cheesy Vegetable Lasagna Recipe: A Vegetarian Delight!
This whole wheat, hearty, loaded Vegetable Lasagna is delicious, cheesy and completely customisable! Perfect for a comforting dinner.
Welcome to a brand new month! It feels like just yesterday we were ringing in the new year, and yet, here we are, already halfway through! Time truly flies, especially when you’re busy enjoying life’s simple pleasures, like a truly incredible meal. And speaking of incredible meals, I’m absolutely thrilled to share a recipe with you today that is bound to become a staple in your kitchen: my Hearty Vegetable Lasagna. This isn’t just any lasagna; it’s a celebration of fresh flavors, comforting textures, and wholesome ingredients that come together in a symphony of deliciousness.
There’s something uniquely satisfying about a beautifully layered lasagna. The anticipation builds as it bakes, filling your home with an irresistible aroma. Then comes the moment of truth: cutting into those perfect, cheesy layers, revealing a vibrant mosaic of vegetables. This whole wheat vegetable lasagna delivers all that comfort and more, making it an ideal dish for family dinners, cozy nights in, or even impressing guests.
My Journey to the Perfect Vegetable Lasagna
I remember a time, early in my relationship with Mr. Bakes, when I made him a classic lasagna. It was a hit! Ever since, he’s gently (and sometimes not so gently!) reminded me of that delicious meal, hoping for a repeat performance. Fast forward to today, and my culinary journey has led me to embrace a vegetarian lifestyle. This meant that if I were to recreate that beloved lasagna, it would naturally have to be vegetarian. The idea of replacing the traditional meat sauce with piles of eggplant and kale filled me with a little trepidation – would he scoff at the abundance of greens?
Well, I decided to take the leap and surprise him. The moment he tasted it, his face lit up! He devoured every last bite and declared it absolutely delicious. Trust me, this is high praise from a man who is notoriously honest about his food preferences (and has no qualms leaving half-eaten takeout!). His enthusiastic approval was all the confirmation I needed – this vegetable lasagna was a winner, even for the most dedicated meat lovers. It’s a testament to how flavorful and satisfying vegetarian meals can be when made with love and packed with incredible ingredients.
Why This Vegetarian Lasagna Will Win You Over
This isn’t just a “good for a veggie meal” lasagna; it’s a genuinely outstanding lasagna, period. It’s incredibly satisfying, making it a fantastic option for anyone looking to incorporate more vegetables into their diet without sacrificing flavor or heartiness. We’re talking about a generous bounty of vegetables here: tender eggplant, earthy mushrooms, nutrient-rich kale, sweet bell peppers, and savory onions, all mingling beautifully in a rich, tangy marinara sauce, generously layered with hot, bubbly melted cheese. It’s a symphony of textures and tastes that truly elevates the humble vegetable to star status.
What makes this vegetable lasagna so special, especially for those who typically prefer meat dishes? It’s the unique combination of eggplant and mushrooms. These two vegetables are champions at absorbing flavors and providing a substantial, almost “meaty” bite. When cooked down in the marinara, they contribute a wonderful depth and chewiness that prevents the lasagna from feeling light or insubstantial. Add to that the vibrant crunch of bell peppers and the slight bitterness of kale, and you have a complex flavor profile that keeps you coming back for more. While this recipe offers a fantastic starting point, the beauty of vegetable lasagna lies in its versatility. You can absolutely customize it with your favorite seasonal produce, but I highly recommend keeping the eggplant and mushrooms for that undeniable hearty texture.
The Goodness of Whole Wheat and Hearty Vegetables
Beyond its incredible taste, this vegetable lasagna also boasts some wonderful health benefits. By using whole wheat lasagna noodles, we’re adding extra fiber and nutrients compared to traditional white pasta. And let’s not forget the sheer volume of vegetables! Each generous slice provides a significant portion of your daily recommended vegetable intake, packed with vitamins, minerals, and antioxidants. It’s comfort food you can genuinely feel good about, knowing you’re nourishing your body with every delicious bite.
Tips for Making the Best Vegetable Lasagna
- Choose Your Noodles Wisely: While I recommend whole wheat noodles for added nutrition and a satisfying chew, feel free to use regular lasagna noodles or even gluten-free options if preferred. If using no-boil noodles, adjust your liquid content slightly in the sauce as they absorb more moisture during baking.
- Don’t Skimp on Sautéing: Properly sautéing your vegetables, especially the onions, garlic, eggplant, and mushrooms, is crucial for developing deep, rich flavors. This step allows the vegetables to soften and release their aromatic compounds, forming the delicious base of your filling.
- Marinara Magic: A good quality marinara sauce makes all the difference. You can use your favorite store-bought brand, or for an extra touch, whip up a batch of homemade marinara sauce. If using store-bought, consider simmering it with a bay leaf, a pinch of red pepper flakes, or a splash of red wine to enhance its depth.
- Cheese Please! The recipe calls for a mix of mozzarella and pepper jack, which adds a lovely kick, but feel free to experiment. Provolone, fontina, or even a creamy ricotta layer could be fantastic additions. Just ensure you have enough meltable cheese for that golden, bubbly top.
- Rest Before Serving: It’s tempting to dive in immediately, but allowing the lasagna to rest for 10-15 minutes after baking helps the layers set. This makes for cleaner slices and prevents the lasagna from falling apart when served.
Serving Suggestions for Your Vegetable Lasagna
This hearty vegetable lasagna is a complete meal on its own, but it pairs wonderfully with a few simple accompaniments. A fresh, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the lasagna. Garlic bread or crusty Italian bread is also a fantastic addition, perfect for soaking up any leftover sauce on your plate. For a truly decadent experience, a glass of medium-bodied red wine would complement the flavors beautifully.
Storage and Reheating
One of the best things about lasagna is how well it keeps and reheats, often tasting even better the next day as the flavors meld together. Store any leftover lasagna slices in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either warm individual slices in the microwave until heated through, or for a crispier top, cover loosely with foil and reheat in an oven preheated to 300°F (150°C) for about 20-30 minutes, or until hot. You can also freeze baked lasagna. Wrap individual slices or the entire pan (if unbaked, bake first) tightly in plastic wrap and then foil. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
More Delicious Vegetarian Recipes You’ll Love
If you loved this Vegetable Lasagna, I’m sure you’ll enjoy these other vegetarian and plant-based dishes from my kitchen:
Cheesy Quinoa Casserole
Vegan Lemon Garlic Spaghetti with Sun dried Tomatoes
Sun dried Tomatoes and Mozzarella Quinoa Burgers
Vegetable Lasagna
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Ingredients
- One box of whole wheat lasagna noodles, if gluten free, use gluten free lasagna noodles
- 3 tablespoons olive oil
- 1/2 medium onion, chopped and diced
- 2 garlic cloves, minced
- 3 Chinese eggplants, slices
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups kale, de-stemmed and washed
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
- 1 cup pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese, mix the two cheeses together
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box.
- While pasta is boiling (it took 10 minutes for me) heat 3 tablespoons of olive oil in a pan over medium high heat. Add the onion and garlic, and sauté for about 2 minutes until brown. Add the rest of the vegetables, then sprinkle the salt and pepper over everything. Mix everything together with your spatula or wooden spoon to ensure it’s all incorporated.
- Reduce the heat to medium and sauté vegetables for about 10 minutes, or until the eggplant is soft enough that the wooden spoon or spatula can slice right through it. You can add more olive oil if necessary. Add the kale at the end until wilted for about 2 minutes. Remove from heat when finished. Mix in 1 cup of marinara sauce to coat all the vegetables.
- In a greased 9 x 13 inch pan, add 1/2 cup of marinara sauce on the bottom and spread. Next, cover the bottom with about 4 lasagna noodles, overlapping a bit. This will be your first layer.
- Next, add about 1/2 – 1/3 cup of the vegetable mixture (just ensure you have enough for 4 even layers) and then 1/2 cup of the cheese mixture on top.
- Repeat layers until you’ve reached the top layer. Add the remaining marinara sauce on top then sprinkle 1 cup mozzarella cheese over it. Cover the pan with foil and bake in the oven for 30 minutes covered, then 10 minutes uncovered to heat up cheese on top.
- Remove from heat and allow to cool for 10 minutes. Cut through and Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.