Spicy Vegetarian Lasagna Recipe | Colorful & Tasty Veggie Delight
Lasagna is a beloved classic, and this Spicy Vegetarian Lasagna brings a delightful twist with its vibrant array of bell peppers and a hint of heat from red pepper flakes. Whether you are a vegetarian or just looking for a delicious meat-free meal, this recipe is sure to become a favorite. Packed with flavors and nutrients, it’s perfect for family dinners or gatherings.
Table of Contents
The Best Spicy Vegetarian Lasagna
Notes on Ingredients
This recipe calls for a variety of colorful bell peppers, including red, orange, yellow, and green, which not only add flavor but also make the dish visually appealing. The blend of ricotta, mozzarella, and Parmesan cheeses creates a rich and creamy texture, while the red pepper flakes add a subtle kick. You can adjust the spice level by adding more or less red pepper flakes according to your preference.
How to Make Spicy Vegetarian Lasagna
- Prep the Pasta: Begin by cooking the lasagna noodles in a large pot of lightly salted boiling water until al dente, which takes about 8 to 10 minutes. Drain and rinse the noodles with cold water, then place them on wax paper to cool.
- Cook the Vegetables: In a large saucepan, heat the olive oil over medium heat. Add the diced bell peppers and onion, cooking until the onions become translucent. Stir in the diced tomatoes, tomato paste, water, and red pepper flakes. Simmer the sauce for 30 minutes, allowing the flavors to meld.
- Prepare the Cheese Mixture: While the sauce simmers, preheat your oven to 375°F (190°C). In a medium bowl, combine the Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
- Assemble the Lasagna: Spread a small amount of the vegetable sauce in the bottom of a 9×13 inch baking dish, reserving 1/2 cup of the sauce for later. Lay three lasagna noodles lengthwise in the dish, then layer with some of the cheese mixture and vegetable sauce. Repeat the layering process with the remaining ingredients, ending with a final layer of noodles. Spread the reserved sauce over the top and sprinkle with additional Parmesan cheese if desired.
- Bake the Lasagna: Cover the dish with foil and bake for 40 minutes. Remove the foil during the last 10 minutes to allow the top to brown and become bubbly.
How to Serve Spicy Vegetarian Lasagna
Serve this lasagna hot, garnished with fresh basil or parsley for a touch of freshness. It pairs beautifully with a simple green salad and some garlic bread. This dish is perfect for family dinners, potlucks, or any gathering where you want to impress with a flavorful and hearty vegetarian meal.
How to Store Spicy Vegetarian Lasagna
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through. This lasagna also freezes well. Wrap portions tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating.
FAQs about Spicy Vegetarian Lasagna
Can I make this lasagna gluten-free?
Yes, you can substitute the regular lasagna noodles with gluten-free lasagna noodles to make this recipe gluten-free.
How can I make this lasagna vegan?
To make a vegan version, use plant-based cheeses and egg substitutes available in most grocery stores. Ensure that the pasta is also egg-free.
Can I add other vegetables to this lasagna?
Absolutely! Feel free to add other vegetables such as spinach, zucchini, or mushrooms to enhance the flavor and nutrition of the lasagna.
What can I use instead of ricotta cheese?
Cottage cheese or a blend of soft tofu with nutritional yeast can be used as a substitute for ricotta cheese.
The Best Spicy Vegetarian Lasagna
Ingredients
- 1 16 ounce package lasagna noodles
- 2 teaspoons olive oil
- ⅔ cup diced red bell pepper
- ⅔ cup diced orange bell pepper
- ⅔ cup diced yellow bell pepper
- ⅔ cup diced green bell pepper
- 1 small yellow onion diced
- 2 14.5 ounce cans diced tomatoes
- 1 6 ounce can tomato paste
- 1 ½ cups water
- 1 dash crushed red pepper flakes
- ¼ cup grated Parmesan cheese Optional
- 1 15 ounce container ricotta cheese
- 1 8 ounce package shredded mozzarella cheese
- 4 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano crushed
- ¼ cup grated Parmesan cheese Optional
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
- Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
- Place a small amount of sauce in the bottom of a 9×13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
- Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Enjoy this Spicy Vegetarian Lasagna as a comforting and nutritious meal that is sure to delight everyone at the table!
