Prepare to embark on a culinary journey that will transform your dinner table into a slice of Italian heaven! Our Four Cheese Mostaccioli Vegetable Lasagna is not just another pasta dish – it's a mouthwatering masterpiece that combines the richness of four incredible cheeses with the vibrant freshness of seasonal vegetables. Imagine cutting into layers of perfectly cooked pasta, melted cheese, and colorful vegetables that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat your family to an extraordinary meal, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 12 mostaccioli pasta
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 cup feta cheese, crumbled
- 2 cups mixed vegetables (bell peppers, carrots, etc.)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- In a large pot, bring salted water to a boil. Add the mostaccioli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the mixed vegetables (bell peppers, carrots, and any other vegetables you prefer) and sauté for about 5-7 minutes, or until they are tender. Season with salt and pepper to taste.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the parmesan cheese, and all of the feta cheese. Mix well until all the cheeses are thoroughly combined.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent sticking.
- Layer half of the cooked mostaccioli pasta over the marinara sauce in the baking dish. Spread half of the sautéed vegetables over the pasta, followed by half of the cheese mixture. Spoon some marinara sauce over the cheese layer.
- Repeat the layers with the remaining mostaccioli pasta, vegetables, cheese mixture, and marinara sauce, finishing with a layer of marinara sauce on top.
- Sprinkle the remaining mozzarella and parmesan cheese over the top of the lasagna.
- Cover the baking dish with aluminum foil, ensuring it does not touch the cheese, and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it rest for about 10 minutes before slicing. This will help the layers set and make serving easier.
- Serve the Four Cheese Mostaccioli Vegetable Lasagna warm, garnished with fresh herbs if desired. Enjoy your delicious Italian dish!
Tips
- For the best results, use freshly grated cheeses instead of pre-shredded varieties. They melt more smoothly and provide a richer flavor.
- Don't overcook the pasta – aim for al dente, as it will continue cooking in the oven. This prevents the pasta from becoming mushy.
- Customize your vegetable mix based on seasonal availability or personal preference. Zucchini, spinach, or mushrooms can be great additions.
- Let the lasagna rest for at least 10 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- For a crispy top, you can broil the lasagna for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- If you want to make this dish ahead of time, you can assemble it and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the cooking time.
- Use a good quality marinara sauce for the best flavor. Homemade is great, but a high-quality store-bought sauce works well too.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
