Mushroom Veggie Lasagna - A Cheesy, Cozy Classic!

Get ready for a flavor explosion with this mouthwatering vegi lasagna recipe loaded with sautéed mushrooms! This vegetarian lasagna is a game-changer for anyone looking for a meatless meal that's both satisfying and delicious. With layers of tender lasagna noodles, rich tomato sauce, and a blend of creamy ricotta and melted mozzarella cheese, this dish is sure to become a family favorite. And the best part? It's incredibly easy to make! So, if you're looking for a comforting and flavorful vegi lasagna recipe that's perfect for a weeknight dinner or a special occasion, you've come to the right place. Watch until the end to get the full recipe and start cooking!
Check the link for meat lasagna
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Serve 4-6
Ingrediants:
1 1/2 lb cremini Mushroom - roughly chopped
1/2 lb shiitake mushroom- roughly chopped
1/4 tsp salt
1 medium onion- finely chopped
1 small green pepper, chopped
1/4 cup vegetable oil
1 can tomato sauce
1/3 cup tomato paste
1 cup water
2 tbsp dried basil
1 tbsp dried oregano
1 box of fresh lasagna noodles
1 container ricotta cheese
1 egg- beaten
2 cup mozzarella cheese
1 cup parmesan cheese
Direction:
1- Place mushrooms in a large Food processor and pulse for 3-4 times.
2- Then place them in a (6 to 8 quart) sauté pan on high or medium-high heat. Stir them with a wooden spoon.
3- Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water.
4- Once the mushrooms start to release water into the pan, stir in the chopped onions and green pepper.
5- Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5 minutes more.
6- Add the tomato paste. Cook for 2-3 minutes to get the color of tomato paste released.
7- Add the tomato sauce. If it is thick, add 1 cup water. Boil for 1 minutes and add 1 tbsp of oregano. put the mushroom sauce aside.
8- Preheat the oven to 350 degree F.
9- Mix the ricotta and 1 cup of mozzarella cheese to the beaten egg. Add 1 tbsp dried oregano and mix well.
10- Spread the one cup of mushroom sauce over the bottom of a large ( 20 X 30 inch) casserole dish. Place a layer of lasagna noodles down over the sauce and doll half of the cheese over the noodles. Add another layer of the noodles and repeat adding half of the remaining sauce and the rest of the cheese. Add the last layer of the noodle and sauce and for the last layer , just add the mozzarella cheese.
11- Sprinkle the Parmesan cheese on the top and cover with foil and bake for 30 minutes.
12- Remove the foil and bake for another 20 minutes . The cheese should be melted and the sauce bubbling around the edges of the pan.
13- Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve.
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[@MayerlyGarcia-em1cv]

I definitely have to try this Lausana. 🤤 😁👍 Thanks Rozi🤗

[@Rozitaskitchen]

I hope you enjoy it, let me know what you think!

[@sepid12ir]

Wow! This looks gooood

[@Rozitaskitchen]

Thank you, I hope you enjoy it 😊

[@thecraftyconfidant]

Looks delicious!

[@Rozitaskitchen]

Indeed!🙂

[@AzimTamaeshekan]

❤❤❤❤❤❤🎉🎉🎉🎉