Divine Vegetable and Mushroom Lasagna
A vegetarian lasagna with layers of sautéed vegetables, black beans, corn, and lasagna noodles. It's a hearty and flavorful dish that's perfect for a weeknight meal.
This recipe was inspired by a dish I had at a vegetarian restaurant in San Francisco. The lasagna was so delicious and flavorful, I knew I had to recreate it at home. I experimented with different vegetables and spices until I came up with this recipe. It's now one of my favorite vegetarian dishes to make.
Divine Vegetable and Mushroom Lasagna Divine Vegetable and Mushroom Lasagna Divine Vegetable and Mushroom Lasagna Divine Vegetable and Mushroom Lasagna
Prep time: 20 | Cook time: 25 | Serves: 6
Ingredients
  • 1 (12-ounce) package lasagna noodles
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped mushrooms
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, and mushrooms.
  3. Cook until vegetables are soft, about 5 minutes.
  4. Stir in black beans and corn.
  5. Spread 1 cup of the vegetable mixture into the bottom of a 9x13-inch baking dish.
  6. Top with 4 lasagna noodles.
  7. Repeat layers twice more.
  8. Bake in preheated oven for 25 minutes, or until bubbly and hot.
Why It Works
  • The combination of vegetables in this lasagna is perfect. The bell peppers and mushrooms add sweetness and depth of flavor, while the black beans and corn add protein and a bit of texture.
  • The lasagna noodles are cooked al dente, so they're still firm and have a bit of bite to them.
  • The lasagna is baked until it's bubbly and hot, so the cheese is melted and gooey and the vegetables are soft and tender.