Entrees

Dutch Oven Vegetarian Lasagna

This vegetable lasagna is a flavorful and satisfying dish that combines tender zucchini, yellow squash, and kale with a rich tomato sauce infused with aromatic spices.

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Average Rating: 0

Prep

30 minutes

Cook

1 hour

Total

1 hour 30 minutes

Serves

people

Author

Cody Landry

Why You'll Love This!

Healthier Option: Incorporating zucchini, yellow squash, and kale provides a nutritious twist to the traditional lasagna, offering a variety of vitamins, minerals, and dietary fiber.
Rich Flavor Profile: The combination of spices like garlic powder, Italian seasoning, red pepper flakes, onion powder, and dried basil, along with the richness of butter and olive oil, creates a flavorful base for the sauce and vegetables.
Creamy Ricotta Mixture: The ricotta cheese mixture, enhanced with Parmesan cheese, oregano, basil, and nutmeg, adds creaminess and depth of flavor to the layers of the lasagna.
Texture Variation: The different layers of vegetables, noodles, and cheese provide a satisfying contrast in texture, with the tender vegetables, soft noodles, and gooey melted cheese.
Customizable: While this recipe provides specific ingredients and instructions, it's also versatile. You can adjust the types of vegetables, spices, and cheese according to personal preference or dietary restrictions.
Easy Preparation: Despite its impressive appearance and rich flavor, this lasagna is relatively easy to prepare, making it suitable for both weekday dinners and special occasions.

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How to Make the Sauce "Meatier"

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If you're looking to make your sauce "meatier" without actually adding meat, here are some tips:

Mushrooms: Mushrooms are often used as a meat substitute due to their meaty texture and savory flavor. Finely chop mushrooms, such as cremini or portobello, and sauté them with your aromatics (like onions and garlic) before adding your tomato sauce. This adds depth and richness to the sauce.
Lentils or Beans: Cooked lentils or beans can add protein and texture to your sauce. Brown or green lentils work well as they hold their shape during cooking. Simply cook them separately according to package instructions and then add them to your sauce.
Textured Vegetable Protein (TVP): TVP is a soy product that has a texture similar to ground meat when rehydrated. Rehydrate TVP with water or vegetable broth before adding it to your sauce. It absorbs the flavors of the sauce and adds a meat-like texture.
Walnuts or Pecans: Finely chopped nuts can add a nutty richness to your sauce. Toast them lightly in a dry skillet before adding them to the sauce to enhance their flavor.
Soy Sauce or Worcestershire Sauce: Adding a splash of soy sauce or Worcestershire sauce can enhance the savory ("umami") flavor of your sauce, making it taste richer and more complex.
Nutritional Yeast: Nutritional yeast has a cheesy, savory flavor that can add depth to vegetarian dishes. Sprinkle it into your sauce for added richness.
Tomato Paste: Concentrated tomato paste adds depth and richness to sauces. Stir in a tablespoon or two of tomato paste and cook it for a few minutes to develop its flavor before adding the rest of your ingredients.
Red Wine: Adding a splash of red wine to your sauce can add depth and complexity to the flavor profile. Make sure to cook off the alcohol before adding the other ingredients.

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Ingredients

Lasagna Base:

1 yellow squash, cubed into 1-inch pieces
1 zucchini, cubed into 1-inch pieces
1 small bunch of kale
2 tablespoons olive oil
1 tablespoon butter
2 teaspoons garlic powder
1 tablespoon Italian seasoning
2 teaspoons red pepper flakes
1 teaspoon onion powder
1 tablespoon dried basil
1/4 teaspoon salt
2 (24-ounce) jars spaghetti sauce
2 teaspoons sugar
9 lasagna noodles, uncooked

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Cheese Mixture:

1 cup ricotta cheese
3/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 teaspoon nutmeg
1 egg
1 1/2 cups shredded mozzarella cheese

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Directions

Preheat the oven to 325°F (165°C).
Cube the zucchini and yellow squash into 1-inch pieces. Cut the kale right above the zip tie that keeps it together, then roughly chop it. Rinse the kale thoroughly in a colander under cold water, then squeeze it into a ball to remove excess water.
In a sauté pan, heat the olive oil and butter over medium heat. Once the butter begins to bubble, add garlic powder, Italian seasoning, red pepper flakes, onion powder, and dried basil. Let the spices cook in the oil for about 1-2 minutes.
Add the cubed zucchini and yellow squash to the pan. Sauté until the squash is soft and lightly browned, about 4-5 minutes. Add the kale and continue to sauté until the kale shrinks to half its size. Sprinkle salt over the vegetables and mix thoroughly. Remove from heat.
In a separate pot, combine the spaghetti sauce, cooked vegetables, and sugar. Cover and let simmer for 15 minutes.
In a small bowl, mix together ricotta cheese, grated Parmesan cheese, dried oregano, dried basil, nutmeg, and egg until well combined.
Remove the pot from heat. Use an immersion blender or carefully transfer the sauce to a stand blender and roughly blend, leaving some texture.
In an enameled cast iron braiser or Dutch oven, spread about 3/4 cup of the pasta sauce evenly over the bottom. Fit the uncooked lasagna noodles into the pot, breaking them apart as needed to create even layers.
Spread 1/4 cup of the ricotta cheese mixture over the noodles, followed by a handful of shredded mozzarella cheese (about 1/4 cup). Repeat the layers, ending with a final layer of noodles, pasta sauce, ricotta cheese mixture, and shredded mozzarella cheese.
Cover the pot with a lid and bake in the preheated oven for 45 minutes. Remove the lid and bake for an additional 15 minutes until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rest for 10 minutes before cutting and serving. Enjoy your delicious vegetable lasagna!

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