Recipe

If you’re craving a comforting, crowd-pleasing dish that’s packed with flavor and wholesome veggies, this Vegetable Lasagna is the perfect choice. Layered with tender lasagna noodles, vibrant vegetables, rich tomato sauce, and gooey cheese, it’s a vegetarian masterpiece that even meat lovers will adore. With the help of the Geedel Rotary Cheese Grater, prepping the cheese and veggies is a breeze, making this recipe both delicious and efficient. Let’s get cooking!

Ingredients

Lasagna Noodles: 12 no-boil lasagna noodles (or boil traditional noodles al dente)

Zucchini: 2 medium, thinly sliced

Mushrooms: 8 oz, sliced

Spinach: 3 cups, fresh or frozen (thawed and drained if frozen)

Ricotta Cheese: 2 cups

Mozzarella Cheese: 2 cups, grated

Parmesan Cheese: ½ cup, grated

Tomato Sauce: 3 cups (homemade or store-bought marinara)

Olive Oil: 2 tablespoons

Garlic: 3 cloves, minced

Onion: 1 medium, finely chopped

Italian Seasoning: 1 tablespoon

Salt: 1 teaspoon, or to taste

Black Pepper: ½ teaspoon

Fresh Basil: ¼ cup, chopped (optional, for garnish)

Instructions

Prepare the Veggies: Use the vegetable shredder to prep the zucchini and mushrooms. Its stable suction base keeps it steady on the countertop, and the food pusher ensures safe handling, making veggie prep a breeze.

Grate the Cheese: Switch blades on the Geedel Rotary Cheese Grater. With a few effortless turns, grate the Mozzarella and Parmesan into fluffy piles. The detachable handle makes grating large batches quick and fatigue-free.

Cook the Veggie Filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant and soft. Add mushrooms and zucchini, cooking until tender. Stir in spinach, Italian seasoning, salt, and pepper. Cook until spinach wilts, then set aside.

Assemble the Lasagna: Grease a 9x13-inch baking dish with a bit of olive oil. Spread a thin layer of tomato sauce on the bottom. Place a layer of lasagna noodles, followed by a layer of Ricotta cheese, a portion of the veggie mixture, a drizzle of tomato sauce, and a sprinkle of Mozzarella. Repeat layers (noodles, Ricotta, veggies, sauce, Mozzarella) until all ingredients are used, finishing with a generous layer of Mozzarella and Parmesan on top.

Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C). Remove the foil halfway through to let the cheese turn golden and bubbly. Bake until the noodles are tender and the cheese is melted and slightly browned.

Serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set for clean cuts. Garnish with fresh basil, if desired, and serve hot.

Tips and Variations

Veggie Swaps: Try eggplant, bell peppers, or carrots (sliced with the Geedel grater) for different flavors.

Cheese Options: Swap Mozzarella for fontina or provolone. The Geedel Rotary Cheese Grater handles any cheese with ease.

Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Geedel Pro Tip: After grating, detach the grater parts and pop them in the dishwasher for a quick cleanup.

Conclusion

This Vegetable Lasagna is a wholesome, cheesy delight that brings comfort to any table. The Geedel Vegetable Chopper simplifies prep, letting you focus on creating perfect layers of flavor. Whether for a family dinner or a festive gathering, this lasagna is sure to impress. Enjoy every melty, veggie-packed bite!