Vegetables for Lasagna
Lasagna is a classic Italian dish that can be adapted with an almost endless variety of ingredients. Vegetables play a key role in lasagna, adding texture, flavor and important vitamins and minerals to the dish. There are a variety of vegetables that can be used in lasagna, but some are better suited than others.
Recommended Vegetables to Use in Lasagna
- Spinach: Spinach is an excellent source of iron, vitamin A and folic acid. It adds a mild flavor to the dish and helps reduce the fat content by absorbing some of the sauce’s oil. Spinach can be fresh or frozen. If using fresh spinach, cook it in boiling water for about 2 minutes, drain and shock in cold water, pat dry and set aside.
- Mushrooms: Mushrooms are a great addition to lasagna. Use varieties such as cremini, shiitake or white mushrooms. Shred or slice the mushrooms before adding to the dish.
- Bell Peppers: Bell peppers of any color make for a flavorful addition to lasagna. The sweet, mild flavor of the bell pepper helps to cut the acidity of the tomato sauce. As with the mushrooms, shred or slice the bell peppers before adding them to the dish.
- Eggplant: The eggplant adds both flavor and texture to the dish. Slice the eggplant thin and fry lightly before layering it into the lasagna.
- Tomatoes : Tomatoes offer a slightly sweet and acidic flavor to the dish. Try adding diced or pureed tomatoes, or use sun-dried tomatoes for a more intense flavor.
- Carrots: Carrots provide a slightly sweet crunch to the lasagna. Shred or dice the carrots before adding them to the dish.
- Onions: Onions add flavor, texture and nutrients to the dish. Cook the onion until translucent before adding it to the lasagna.
- Zucchini: Zucchini are a great source of vitamin A, calcium and zinc. Slice thin and add to the dish.
In addition to the vegetables listed above, other additions such as broccoli, cauliflower, squash, or asparagus can be used in lasagna. Experiment with different vegetable combinations to find a combination that suits your taste.