Mediterranean Veggie Lasagna

We stopped at the Seaview Restaurant at the London Inn in the small seaside town of Watchet England for lunch. One of our lunch orders was their homemade Mediterranean Veggie Lasagna. This recipe is inspired by our lunch experience in Watchet.

The featured image is our Mediterranean Veggie Lasagna meal from our lunch at the Seaview Restaurant.

PREPARING THE MEAL

INGREDIENTS FOR TOMATO SAUCE
(or substitute 2 cups prepared marinara sauce)

2 15 ounce cans diced tomatoes
1/4 cup basil, fresh and roughly chopped
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

INGREDIENTS FOR THE FILLING

2 tablespoons olive oil
1/2 red onion, chopped
1 carrot, diced
1 red bell pepper, cut into 1 inch strips
4 ounces mushrooms, sliced
2 zucchini, sliced
1/4 teaspoon salt
6 ounces baby spinach
2 cups ricotta cheese
9 lasagna noodles
8 ounces freshly grated low-moisture, part-skim mozzarella cheese

DIRECTIONS

Preheat oven to 425 degrees Fahrenheit

Prepare vegetable filling. Warm the olive oil in a large skillet over medium heat. Add the onion cook for about three minutes. Add the vegetables in the following order, cooking each a couple of minutes before adding the next vegetable: carrot, red bell pepper, mushrooms, zucchini, spinach. Stir throughout the cooking process. This should take about 10-12 minutes. When the spinach is wilted, remove from heat and set aside.

Prepare the tomato sauce. Pour the diced tomatoes into a mesh sieve or fine colander to drain off the excess juice. Transfer the tomatoes into a food processor. Next, add the basil, olive oil, garlic, salt, and red pepper flakes. Pulse the ingredients until you have reached a consistency you will be able to spread on the lasagna noodles. Transfer the sauce into a bowl.

Next we’ll assemble the lasagna. Spread a layer of the tomato sauce evenly on the bottom of a baking dish (roughly 8 by 12 inches). Layer 3 lasagna noodles on top of the sauce, overlapping the edges. Spread a layer of the ricotta cheese over the noodles. Top this with more tomato sauce, some of the vegetable mixture, and mozzarella cheese.

Place 3 more lasagna noodles on top. Then add more ricotta cheese, vegetable mixture, and sprinkle more of the shredded mozzarella cheese.

Top with 3 more noodles. Then spread more tomato sauce on top to cover the noodles. Sprinkle more of the mozzarella cheese on this top layer.

Cover the baking dish with foil over the top, keeping it from touching the cheese directly. Bake uncovered for 30 minutes. Remove the foil and continue cooking for 10 to 15 more minutes, until the top is turning golden brown.

Remove the lasagna from the oven and let it cool for about 15 minutes before eating. Slice and serve.

SERVING RECOMMENDATION

Serve with a side salad and garlic bread.

OUR RECREATION OF THE SEAVIEW RESTAURANT MEDITERRANEAN VEGGIE LASAGNA

REFERENCES

Our blog post featuring our arrival day in Watchet England
Our recommended itinerary for visiting Watchet England
Our podcast reviewing Watchet England

Print This Page