This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
Who doesn’t love eating a good cheesy lasagna? Now make Easy Vegetarian Lasagna at home with just few simple steps!
Let’s do cheesy Lasagna today friends – you know the kind that smells like heaven with all that melted cheese, a divine sauce with soft melt in your mouth vegetables , the kind you want to eat almost every night for dinner but then you remember you have those jeans sitting waiting for you to fit in them and you resist! But not today! Today we are eating our heart out and not worrying about a single calorie just because it’s almost hump day, my work motivation is negative and all I want is a huge slice of this goodness and netflix!
Since we are talking about lasagna – how can we not discuss pasta sauce?! For me sauce is the most important part in making a good to great lasagna and there have been times when my sauce did not turned out right and I knew that it the lasagna won’t taste the same! I usually make my own pasta sauces but this time I went with newly launched Classico Riserva Pasta Sauces. These sauces have no artificial ingredients or added sugar which makes me love them even more. I was super tempted to use spicy Arrabbiata for this lasagna but instead I went with the classic Puttanesca with just few basic ingredients and the results were amazing!
The sauce is really nice and thick which made the consistency of my lasagna sauce after adding vegetables just right!
Making lasagna at home is really simple – and not just any lasagna, a good cheesy lasagna the kind you get at proper real deal Italian restaurants! First I saute my vegetables in some oil and garlic. While vegetables are cooking I cook pasta sheets as per package directions.
Once vegetables are soft, add pasta sauce and spices. Just simmer, taste and sauce is ready! See told you super easy!
Now preheat oven to 425F and start assembling. I take a glass baking dish and spread some sauce at the bottom. Then I lay pasta noddles in a single line.
Then I add more sauce and some ricotta cheese.
Then I spread shredded mozzarella.
Then I lay smoked provolone slices since I love the flavor it brings but you can totally use any other cheese such as mozzarella slices or cheddar slices if you want.
Then you keep layering it until it’s packed all the way through. Then just bake and enjoy!
A huge thanks to Classico for sponsoring this post and making such yummy pasta sauce!
Now a fun GIVEAWAY! Comment what will you make first with these pasta sauces and which sauce will you use out of the new 5 flavors?! 3 winners will each be winning a coupon for a FREE bottle of one of these sauces!
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- 1 green bell pepper, chopped fine
- 8 oz white button mushrooms, chopped fine
- 1 cup finely chopped onion
- 1 tbsp oil
- 4 garlic cloves, chopped fine
- salt to taste
- 1-2 tsp red chili flakes (adjust according to taste)
- 1.5 tsp basil powder
- ¼ tsp black pepper
- ½ tsp oregano powder
- 1 bottle of CLASSICO RISERVA PUTTANESCA SAUCE (24 oz)
- 1 box of lasagna sheets
- shredded mozzarella cheese (8 oz)
- 10 - 12 thin slices of smoked provolone cheese
- 1 8 oz container of low fat ricotta cheese
- Boil lasagna sheets as per instructions until al dente. Coat the cooked lasagna sheets with oil and place them individually on a plate so they don't stick.
- Now in a deep pot warm up the oil. To it add garlic. After sauteing it for a minute or so, add onions and bell peppers. Add a pinch of salt to them and stir. Cook for 5-7 minutes. Add mushrooms and stir. Cook everything for good 15-20 minutes until vegetables are soft.
- Now add the bottle of sauce along with red chili flakes, basil powder, black pepper and oregano powder. Simmer the sauce for few minutes. Add 4-5 tbsp of ricotta cheese and stir. Taste and adjust the seasoning.
- Preheat oven to 425 F.
- Take * " dish and spread few tbsps of sauce. Lay 3 - 4 lasagna sheets as shown in the pictures above. Spread another layer of sauce all over the pasta sheets. Then drop few tsps of ricotta sheets all over the pasta sheets. Then spread shredded mozzarella cheese and lay smoked provolone cheese sheets all over. Repeat the layers until packed all the way through.
- Bake for 25 minutes at 425F oven. Turn oven settings to broiler mode and broil for 2-4 minutes.
- Enjoy with garlic bread and salad.
sandra says
June 14, 2016 at 2:15 PMI would like to try the Eggplant and Artichoke. I would use it to make Pizza Stuffed Zuchini
David says
June 14, 2016 at 5:29 PMWe make a ton of casseroles, usually as a way to clear out the cupboards and freezer of things that have been up there too long. You can make them countless ways, and when you throw cheese on top, the kids will not complain about it. We primarily use condensed soups in these casseroles, but these sauces, with the variety of flavors they come in, would be a great substitute.
Gayle @ Pumpkin 'N Spice says
June 15, 2016 at 5:53 AMI’m suddenly craving lasagna for breakfast! This looks SO good, Ami! I love that it’s vegetarian and filled with fresh veggies. Definitely my kind of meal!
naivecookcooks says
June 15, 2016 at 9:18 AMThanks Girl!! I know sometimes vegetarian meals are so comforting!! hehe!!
Jess @ What Jessica Baked Next says
June 15, 2016 at 6:08 AMThis veggie lasagna looks amazing, Ami! Lasagna is one of my favourite comfort foods, so I can’t wait to give the recipe a try! 🙂
naivecookcooks says
June 15, 2016 at 9:18 AMThanks Jess!! Yes please give this a try! I made for 6 servings so I am super happy to know that I have 4 servings tucked away in freezer!! May be today is the day to do lasagna I think!! hehe
Kelly says
June 15, 2016 at 7:10 AMThis looks SO cheesy and delicious, Ami! Love all the veggies in here!
naivecookcooks says
June 15, 2016 at 9:15 AMThanks a lot Kelly!! Somedays simple veggie meals are the best!
Ashley - The Recipe Rebel says
June 15, 2016 at 9:44 AMThis lasagna looks just as good as the real deal, I think even my meat loving hubby would go for it!
Mary @ LOVE the secret ingredient says
June 15, 2016 at 9:45 AMSo much cheesy goodness, I wouldn’t miss the meat at all! Haven’t made lasagna in a while but yours looks so good!
Annette says
June 15, 2016 at 4:25 PMI’ll make the Italian Style Ratatouille recipe using Classico® Riserva Eggplant and Artichoke Sauce.
Jennai says
June 15, 2016 at 8:15 PMI would use Classico Riserva Spicy Arrabiatta to make Spicy Sage Chicken Romano
Angie@Angie's Recipes says
June 16, 2016 at 3:37 AMHaven’t had a cheese lasagna in ages! I NEED some now. This looks so comforting and delicious…perfect for our rainy weather.
Sarah @Whole and Heavenly Oven says
June 16, 2016 at 5:52 AMI was never a huge fan of the super-meaty lasagnas and I LOVE how much lighter and healthier this one looks! And of course all that cheese is a BIG plus! 😉
Lyndsey Magrone says
June 16, 2016 at 2:09 PMI make a spaghetti pie that would be really good with the eggplant and artichoke sauce.
judith says
June 19, 2016 at 3:48 PMyum! i’d have to make this lasagna (maybe add in some squash)
Recipes Viva says
October 15, 2017 at 8:36 AMI’m all of a sudden wanting lasagna for breakfast! This looks SO great, Ami! I cherish that it’s vegan and loaded with crisp veggies. Certainly my sort of dinner!