Mushroom lasagna – Vegetarian

Who says lasagna needs meat to be amazing? This vegetarian mushroom lasagna is packed with flavor, super cozy, and totally satisfying. Think layers of juicy mushrooms, creamy sauce, gooey cheese, and perfectly cooked pasta all baked into one dreamy dish. It’s the kind of meal that makes you want seconds (and maybe thirds).

Whether you’re a full-time veggie lover or just in the mood for something different, this one’s a guaranteed hit!

Ingredients: (for a ~30/20 cm tray)

• lasagna sheets (~15-18 pieces, depending on their size)
• 400 ml tomato sauce for pasta, in the version you like
• 600 g fresh mushrooms
• a small head of garlic
• 3 medium onions (I had shallots)
• 3 pointy peppers
• a bell pepper
• 2 zucchini
• 350-400 g grated cheese (I had gouda, you can use cottage cheese, mozzarella, cheddar etc.)
• pepper and salt
• a few sprigs of fresh parsley
• 2 tablespoons of broth
• a little olive oil

Preparation:

Finely chop the peeled onion. Wash the mushrooms and dice them. Grate the cheese. Peel the garlic and slice it thinly. Remove the stems and seeds from the peppers, then dice them. Cut the zucchini into quarters lengthwise, then slice into smaller pieces.

Heat the oil in a wok. Once hot, add the chopped onion and sauté for about 2 minutes. Next, add the diced peppers and cook until they begin to soften. Stir in the sliced garlic and cook for another minute.

Add the mushrooms and cook until they begin to soften. Then stir in the zucchini, mix well, and let everything cook for about 7 minutes, stirring occasionally. Pour in the tomato sauce and broth, give it a good stir, and cook for another 3–5 minutes. Meanwhile, preheat the oven to 220°C.

Once the mixture is ready, season with salt and pepper to taste. Add the washed, chopped parsley and stir to combine.

Prepare a baking tray and start by placing a layer of lasagna sheets on the bottom. Spoon a few ladles of the vegetable mixture over the sheets, spreading it out evenly. Sprinkle a bit of cheese on top, then add another layer of lasagna sheets. Continue layering in this way until all the mixture is used up. Finish with a final layer of the mixture on top, followed by most of the cheese. Sprinkle with a bit of pepper and bake in the oven for 40–45 minutes, or until the cheese is golden and bubbly.

Once it’s done baking, remove it from the oven and let it cool for about 30 minutes before slicing and serving.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.