Recipes of veg.salang


 VEG SALANG

Here's a delicious vegetarian lasagna recipe that's packed with flavor and veggies:

Yields: 8-10 servings

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Ingredients:

 * For the vegetable filling:

   * 2 tablespoons olive oil

   * 1 large onion, chopped

   * 2 cloves garlic, minced

   * 1 red bell pepper, chopped

   * 1 zucchini, chopped

   * 8 ounces cremini mushrooms, sliced

   * 1 (28-ounce) can crushed tomatoes

   * 1 (15-ounce) can tomato sauce

   * 1 teaspoon dried oregano

   * 1/2 teaspoon dried basil

   * Salt and pepper to taste

 * For the cheese filling:

   * 15 ounces ricotta cheese

   * 1/2 cup grated Parmesan cheese

   * 1/4 cup chopped fresh parsley

   * 1 egg

   * Salt and pepper to taste

 * Other ingredients:

   * 9 lasagna noodles (no-boil)

   * 2 cups shredded mozzarella cheese

Equipment

 * 9x13 inch baking dish

 * Large skillet

Instructions

 * Make the vegetable filling:

   * Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

   * Add garlic, bell pepper, and zucchini. Cook until tender-crisp, about 5 minutes.

   * Add mushrooms and cook until softened, about 3 minutes.

   * Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

 * Make the cheese filling:

   * In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well.

 * Assemble the lasagna:

   * Preheat oven to 375 degrees F (190 degrees C).

   * Spread a thin layer of vegetable sauce in the bottom of the baking dish.

   * Place a layer of lasagna noodles over the sauce, slightly overlapping if necessary.

   * Spread half of the ricotta mixture over the noodles, followed by half of the vegetable sauce and 1/2 cup of mozzarella cheese.

   * Repeat layers: noodles, remaining ricotta mixture, remaining vegetable sauce, and 1/2 cup of mozzarella cheese.

   * Top with a final layer of noodles and the remaining 1 cup of mozzarella cheese.

 * Bake:

   * Cover the baking dish with foil and bake for 30 minutes.

   * Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly.

 * Let rest:

   * Let the lasagna rest for 10 minutes before cutting and serving.

Tips:

 * You can add other vegetables to the filling, such as spinach, carrots, or eggplant.

 * For a richer flavor, use whole milk ricotta cheese.

 * If you don't have no-boil noodles, cook regular lasagna noodles according to package directions before assembling the lasagna.

 * To prevent the lasagna from sticking to the dish, you can spray the baking dish with cooking spray or lightly grease it.

 * Leftover lasagna can be stored in the refrigerator for up to 3 days.

Enjoy your delicious homemade vegetarian lasagna!


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