Description
A rich, halal-friendly lasagna featuring layers of silky pasta, herb-infused tomato sauce, and creamy cheese. A plant-based twist with mushrooms adds depth without compromising flavor.
Ingredients
12 no-boil lasagna noodles
2 cups marinara sauce (alcohol-free)
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 onion, finely chopped
1/2 pound mushrooms, chopped
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
Pepper to taste
2 tablespoons olive oil
Instructions
Preheat oven to 375°F(190°C)
Bring a large pot of salted water to a boil
Cook lasagna noodles until al dente (about 3 minutes), drain
In a skillet, sauté garlic and onion in olive oil until softened
Add mushrooms; cook until tender
Stir in marinara, basil, salt, and pepper. Simmer 10 minutes
In a bowl, mix ricotta with 1/4 cup Parmesan and a pinch of salt
Spread a thin sauce layer in a 9×13-inch baking dish
Place a layer of noodles slightly overlapping
Top with mushroom mixture, ricotta mixture, and mozzarella
Repeat layers, finishing with a top layer of sauce and Parmesan
Bake covered with foil 25 minutes, then uncovered 10 minutes
Let rest 10 minutes before serving
Notes
Freeze uncooked layers for up to 3 months
Substitute mushrooms with zucchini for a meatless version
For a vegan option, use vegan cheese and meat substitutes
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg