Veggie Lasagna
Flavors Used:
Vegetarian creamy lasagna does exist! Picture this: layers of tender veggies snuggled up under a blanket of golden, bubbly cheese. It’s like a warm hug from Italy itself! This veggie lasagna isn’t just for vegetarians; it’s for anyone who loves comfort food with a twist. Each bite is packed with saucy, cheesy goodness, and the scoop missing from the dish? That’s just proof it’s irresistible! Perfect for chilly nights, family dinners, or anytime you need a little veggie joy. You can also add in layers of pre-cooked lasagna noodles if you’d like!
Pair this with some Jalapeno Cheesoning Crack Bread for a Dantastic® vegetarian meal.
Ingredients
- 2 tbsp Dan-O’s Original Seasoning
- Dan-O’s Cheesoning® Seasoning
- olive oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 5 medium zucchinis, sliced lengthwise
- 2 red bell peppers, sliced thin
- 1 ½ cups marinara or pasta sauce of your choice
- 15 ounces ricotta cheese
- 2 large eggs
- 2 cups shredded mozzarella or parmesan cheese
Preparation Instructions
- Preheat your oven to 350°F.
- Slice the zucchini lengthwise into ¼-inch-thick strips.
- In a skillet, cook the zucchini slices (in batches) about 2-3 mins per side - you don't want them crispy. Set aside on a paper towel to soak up some moisture.
- Add onion, red peppers, and garlic to skillet and cook a few mins until soft.
- In a bowl, mix ricotta, Dan-O's Original Seasoning and eggs.
- In a baking dish, thinly cover the bottom with marinara sauce. Lay a single layer of zucchini strips, spread out about 1/3 of the ricotta mix, spread some onions and peppers mix and add a layer of shredded cheese. Sprinkle Generously® with Dan-O's Cheesoning®.
- Repeat layers until you run out of ingredients.
- Bake, uncovered, until the cheese is golden, about 30 minutes.
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