Vegetarian Basil and Broccolini Lasagna
This vibrant vegetarian lasagna layers tender broccolini, sweet roasted red pepper, and a bright basil tomato sauce between sheets of pasta, all finished with a golden Parmesan crust. It is hearty enough for a main dish, yet fresh and light enough to feel special for a weeknight dinner or a relaxed gathering.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 190°C and lightly grease a medium baking dish.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente. Drain, rinse briefly with cool water, and lay them flat to prevent sticking.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and red pepper and cook for another 2 to 3 minutes.
4. Add the canned chopped tomatoes, oregano, crushed red pepper flakes, salt, pepper, and water. Simmer for 10 minutes until slightly thickened.
5. Stir in most of the basil leaves, reserving a small handful for garnish, and taste the sauce for seasoning.
6. Bring a separate pot of water to a boil or steam the broccolini just until bright green and tender-crisp, about 2 to 3 minutes. Drain well and cut into shorter pieces if needed.
7. Spread a thin layer of tomato-basil sauce in the bottom of the baking dish. Add a layer of noodles, then broccolini, sauce, and a generous sprinkle of Parmesan. Repeat the layers, ending with noodles, sauce, and a thick final layer of Parmesan on top.
8. Drizzle the remaining olive oil over the top, cover the dish with foil, and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until bubbling and golden on top.
9. Let the lasagna rest for 10 to 15 minutes before slicing. Garnish with the reserved basil leaves and serve warm.
12 lasagna noodles
2 bunches broccolini, trimmed
1 red pepper, diced
2 cups canned chopped tomatoes
1 cup fresh basil leaves, packed
1 1/2 cups fresh parmesan cheese, finely grated
3 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup water
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