Vegetable and Cheese Lasagna
Preparation time : 45 min Ingredients : 11
A delicious vegetarian lasagna filled with cheese and fresh vegetables, perfect for a nutritious and tasty family meal.
Preparation time : 45 min Preparation time : 45 min 
Ingredients
1 cup Almarai Cooking Cream
1 cup Almarai Mozzarella Cheese, shredded
½ cup Almarai Feta Cheese, crumbled
1 tablespoon Almarai Olive Oil
1 pack ready-to-use lasagna sheets
1 cup mixed vegetables (such as zucchini, eggplant, and bell peppers), diced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme (optional)
½ teaspoon paprika (optional)
½ cup tomato sauce (optional, for added flavor)
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the Almarai Olive Oil over medium heat. Add the diced vegetables (zucchini, eggplant, and bell peppers) and sauté until tender and cooked through, about 8-10 minutes. Season the vegetables with salt, black pepper, and dried thyme. Stir the vegetables occasionally to ensure even cooking.
- Place a layer of dry lasagna sheets to cover the bottom of a suitable baking dish. Dry lasagna sheets that do not require pre-cooking will cook well during baking.
- Place a layer of the cooked vegetables on top of the lasagna sheets. Then, add a couple of tablespoons of Almarai Cooking Cream over the vegetables. Sprinkle a little of the Almarai Mozzarella and Feta Cheese.
- Repeat the layering process with another layer of lasagna sheets, followed by the vegetables, cream, and cheese until all ingredients are used. Ensure that the final layer is well covered with cheese.
- If using tomato sauce, you can drizzle it over the top layer of lasagna before baking. Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and continue baking for 5 minutes or until the cheese is melted and golden brown.
- Allow the lasagna to cool slightly before slicing to make serving easier. Serve warm as a main dish or with a green salad.
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