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Vegetarian Lasagna



Hey guys I am back today with a very interesting recipe. Even though the ingredients might not be in our home and you have to go out of your way to buy it but its totally worth it.Today's Sunday and everyone would like to have something special without having to go out to a restaurant. It'll be healthy,cheap and very very tasty so do try to make this at home and of course don't forget to share the pictures with me. ;)

YIELDS

:  9 SERVINGS

PREP TIME

:  0 HOURS 15 MINS

TOTAL TIME

:  1 HOUR 5 MINS

INGREDIENTS

  • 3 c. ricotta
  • 3 c. shredded mozzarella cheese, divided
  • 1 c. freshly grated Parmesan, divided
  • 2 tbsp. Italian seasoning
  • 1 egg, beaten
  • Kosher salt
  • Freshly ground black pepper
  • Cooking spray(you can also use refined sunflower oil)
  • 1 c. (32-oz.) jar marinara(tomato sauce can also be used)
  • 1 (16-oz.) box no-boil lasagna noodles(you can use normal noodles also but I prefer no boil lasagna noodles because if there's no lasagna noodles how is the recipe called vegetarian lasagna,right?)
  • Thinly sliced basil, for garnish
  • Freshly chopped parsley, for garnish
Feeling sad that the above ingredients are not sold in your locality? Don't worry,I've provided links for all the above ingredients below and you are just one click away from making this recipe for your family :)

DIRECTIONS

  1. Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.
  2. Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
  3. Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
  4. Garnish with basil and parsley before serving(completely your wish,you may not use basil or parsley)

Here are my top tips for getting it perfect every time.
  1. Use low-moisture mozzarella.: Fresh mozz is great, but it's too watery for lasagna. Though I generally prefer freshly grated cheese, the pre-packaged shredded kind is best here. It has the least amount of moisture and will yield the stretchiest results.
  2. Go for whole milk ricotta. Since ricotta is such an integral part of lasagna, you want to use the best stuff possible. Fat=flavor, and whole milk ricotta is wayyy creamier than the low-fat variety.
  3. Don't skip the egg! Ever wonder why you need to stir an egg into the ricotta mixture of a lasagna? The answer: to help bind! An egg will help the cheeses firm up (and not separate), so you get the best layers possible.
  4. Jarred marinara is GOOD. Use something that tastes delish tossed with plain old spaghetti. Starting with store-bought sauce will speed up the process, making this dish totally possible on a weeknight. If you want to make your own, more power to you. This tomato sauce would work great here.
  5. Opt for no-boil lasagna noodles. Boiling lasagna noodles can be extremely annoying. The noodles always seem to rip when you take them out, plus they curl while you prep everything else. Flat no-boil lasagna noodles ease the assembly process.
  6. Crank up the heat during the last 15 minutes. Covering the lasagna and baking it 350° is key for cooking the pasta evenly. But during the last 15 minutes, you're gonna want to up the temp and take off the foil. The top layer of cheese will melt perfectly and the edges will get nice and crispy.

INGREDIENTS

                             

Utensils used

    
Hope you enjoyed making my recipe today.Eagerly waiting for your comments. Do go through the products above, I selected only the best for you. Stay tuned for more recipes to come :)

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