Catelli Vegetarian Lasagna Recipe for Easy Healthy Meals

Lasagna is a timeless dish that brings comfort and joy to any meal, and when made vegetarian with Catelli pasta, it becomes a wholesome, delicious experience that even meat lovers will adore. This Catelli vegetarian lasagna recipe blends layers of fresh vegetables, rich tomato sauce, and creamy cheese, all nestled between perfectly cooked pasta sheets.

Whether you’re cooking for family, friends, or just treating yourself, this recipe strikes the perfect balance between nutritious and indulgent. It’s easy to prepare, versatile, and packed with flavors that celebrate the best of vegetarian cooking.

Using Catelli pasta ensures quality and texture that hold up beautifully during baking, making your lasagna layers distinct and delightful. Plus, this recipe is adaptable for various dietary preferences, so you can customize it with your favorite veggies or cheeses.

Let’s dive into this hearty, satisfying vegetarian lasagna that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This Catelli vegetarian lasagna is a fantastic way to enjoy a classic comfort food without any meat. Here’s why it’s a winner:

• Healthy and hearty: Packed with fresh vegetables and wholesome ingredients.
• Simple to make: Uses easy-to-find ingredients and straightforward steps.
• Perfect texture: Catelli pasta holds up well, preventing sogginess.
• Customizable: Swap veggies or cheeses to suit your taste or dietary needs.
• Great for leftovers: Tastes even better the next day and freezes well.

Ingredients

• 12 sheets Catelli lasagna noodles (regular or whole wheat)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium zucchini, thinly sliced
• 1 medium eggplant, diced
• 2 cups mushrooms, sliced (button or cremini)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
2. Cook the Catelli lasagna noodles according to package instructions until al dente. Drain and set aside with a drizzle of olive oil to prevent sticking.
3. Prepare the vegetable sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté for 3-4 minutes until fragrant and translucent.
4. Add the zucchini, eggplant, mushrooms, and bell peppers to the skillet. Cook for 8-10 minutes, stirring occasionally until vegetables are tender.
5. Pour in the crushed tomatoes and stir in oregano, basil, salt, and pepper. Simmer the sauce on low heat for 15 minutes, allowing flavors to meld.
6. Mix the ricotta cheese and egg in a bowl until smooth. Season with a pinch of salt and pepper.
7. Assemble the lasagna: Spread a thin layer of vegetable sauce on the bottom of the baking dish. Lay 3 lasagna noodles over the sauce.
8. Spread 1/3 of the ricotta mixture over the noodles, then sprinkle 1/3 of the shredded mozzarella. Add another layer of sauce.
9. Repeat the layering process two more times: noodles, ricotta, mozzarella, sauce.
10. Top the final layer of noodles with remaining sauce, mozzarella, and Parmesan cheese.
11. Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
12. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.

Tips & Variations

Using fresh vegetables in season gives you the best flavor and texture. Feel free to add spinach, kale, or even roasted butternut squash for a twist.

Make it vegan: Substitute ricotta with plant-based alternatives and use vegan mozzarella. Also, ensure your Catelli pasta is egg-free.

Make ahead: Assemble the lasagna a day before and refrigerate. Bake when ready, adding an extra 10 minutes to the covered baking time.

Spice it up: Add red pepper flakes to the sauce or sprinkle some smoked paprika for a smoky twist.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs wonderfully with a crisp green salad tossed in a light vinaigrette. A side of garlic bread or a warm, crusty baguette is perfect for soaking up extra sauce.

For a refreshing finish, serve with a citrusy dessert such as Lemon Straws or a delicate Halibut Dip Recipe appetizer if you prefer something savory to start your meal.

Conclusion

Our Catelli vegetarian lasagna recipe is more than just a meal; it’s a celebration of flavors, textures, and wholesome ingredients that come together beautifully. Whether you’re a long-time vegetarian or simply looking to add more plant-based meals to your rotation, this recipe delivers satisfaction and comfort in every bite.

Easy to prepare and endlessly customizable, it’s a great dish for weeknight dinners or special occasions. Plus, with the quality of Catelli pasta, you’re assured a perfect lasagna every time.

If you enjoyed this recipe, be sure to explore other fantastic dishes like Instant Pot Rabbit Recipe or try your hand at some sweet treats like the Honey Raisin Challah Recipe. Happy cooking and bon appétit!

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