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30-Plant Lasagna

This vibrant 30-plant lasagna is a healthy, flavorful twist on a classic dish, packed with a variety of vegetables and cheesy goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 12 sheets 12 lasagna sheets Regular or gluten-free
  • 500 g 500g of ricotta cheese
  • 2 cups 2 cups of mozzarella cheese, shredded
  • 1 cup 1 cup of Parmesan cheese, grated
For the Vegetable Mixture
  • 1 large 1 large onion, chopped
  • 3 cloves 3 cloves of garlic, minced
  • 2 medium 2 carrots, grated
  • 1 medium 1 zucchini, chopped
  • 1 medium 1 bell pepper, diced
  • 200 g 200g of mushrooms, sliced
  • 1 cup 1 cup of spinach, chopped
  • 1 cup 1 cup of kale, chopped
  • 1 cup 1 cup of cherry tomatoes, halved
  • 1 cup 1 cup of peas
  • 1 cup 1 cup of corn
  • 1 cup 1 cup of broccoli florets
  • 1 cup 1 cup of cauliflower florets
  • 1 cup 1 cup of aubergine, diced
  • 1 cup 1 cup of butternut squash, diced
  • 2 tablespoons 2 tablespoons of olive oil For sautéing vegetables
  • 2 teaspoons 2 teaspoons of oregano
  • 1 teaspoon 1 teaspoon of basil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and stir for a few minutes until they soften.
  3. Add the carrots, zucchini, bell pepper, mushrooms, spinach, kale, cherry tomatoes, peas, corn, broccoli, cauliflower, aubergine, and butternut squash to the pan. Stir well and cook for about 10-15 minutes until they are tender.
  4. Sprinkle in the oregano, basil, salt, and pepper. Mix well and then remove from heat.
  5. In a mixing bowl, combine the ricotta cheese with some salt and pepper. Mix until smooth.
Layering and Baking
  1. Spread a thin layer of the vegetable mixture at the bottom of your large baking dish. Place three lasagna sheets on top. Add more vegetable mixture, then spread a layer of ricotta cheese over it. Sprinkle some mozzarella on top.
  2. Continue layering until you run out of ingredients. Finish with a layer of lasagna sheets, ricotta cheese, and top with remaining mozzarella and Parmesan cheese.
  3. Cover the dish with foil and bake in the oven for about 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbling.
  4. Once cooked, let the lasagna cool for a few minutes before slicing it.

Notes

For serving, cut into squares and serve on plates. It pairs well with a simple side salad or garlic bread. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Thaw and reheat before serving.