Vegetarian Lasagna

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add minced garlic and sliced mushrooms, cook until mushrooms are tender and lightly browned, about 8-10 minutes.

3. 3

   Stir in dried oregano and basil. Add crushed tomatoes, tomato paste, water (or broth), and sugar (if using). Bring to a simmer, then reduce heat, cover, and let it cook for at least 20 minutes to allow flavors to meld, stirring occasionally.

4. 4

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

5. 5

   Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Place a single layer of lasagna noodles over the sauce (break noodles as needed to fit).

7. 7

   Spread half of the ricotta mixture over the noodles. Top with about 1.5 cups of shredded mozzarella cheese.

8. 8

   Spoon about 1.5 cups of tomato sauce over the mozzarella.

9. 9

   Repeat the noodle, ricotta, mozzarella, and sauce layers.

10. 10

    Place a final layer of noodles, then cover with the remaining tomato sauce.

11. 11

    Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top.

12. 12

    Cover the baking dish loosely with aluminum foil (you may lightly spray the underside of the foil with cooking spray to prevent cheese from sticking).

13. 13

    Bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.

14. 14

    Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it set and makes for cleaner slices.