Description
A heartwarming autumn dish filled with layers of roasted seasonal vegetables, creamy cheese, and flavorful sauce.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Seasonal Vegetables (zucchini, bell peppers, mushrooms, butternut squash)
- 2 teaspoons Herbs (fresh basil and parsley)
- Salt and Black Pepper to taste
- 1 cup Broth or Cream
- 2 cups Grated Cheese (mozzarella or ricotta)
- Lasagna noodles (regular or no-boil)
Instructions
- Preheat the Oven to 375°F (190°C).
- Sauté the chopped onions in olive oil over medium heat for 3-5 minutes.
- Add minced garlic and sauté for 30 seconds until golden.
- Incorporate the seasonal vegetables and sauté until tender, about 5-7 minutes.
- Mix together broth or cream with grated cheese to prepare the creamy layer.
- Season the creamy mixture with salt, pepper, and herbs.
- Start layering the lasagna in a baking dish with a ladle of creamy mixture, noodles, sautéed vegetables, and more creamy mixture.
- Repeat the layering process for 2-3 layers.
- Top with a final layer of noodles and the remaining creamy mixture.
- Bake covered with foil for 30 minutes, then uncover and bake for another 10-15 minutes until golden.
- Let it rest for 10-15 minutes before slicing.
Notes
Feel free to add protein or make it vegan by substituting cheese. Roasting vegetables beforehand enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetable lasagna, autumn recipe, comfort food