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Vegetarian Lasagna with Coffee Crème Brûlée

moka coffee pot
A cheesy, veggie-packed lasagna, followed by a silky coffee-infused crème brûlée—because dinner should always have a dramatic ending.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

For the Vegetarian Lasagna:

  • 12 lasagna noodles because structure matters
  • 2 cups ricotta cheese for creaminess
  • 1 ½ cups mozzarella cheese shredded (because melty cheese is life)
  • ½ cup Parmesan cheese grated (extra flavor boost)
  • 2 cups marinara sauce tomato goodness
  • 1 cup zucchini sliced (adds texture)
  • 1 cup mushrooms chopped (umami power)
  • 1 cup spinach chopped (for a “healthy” excuse)
  • 1 tsp garlic powder flavor booster
  • 1 tsp Italian seasoning because it’s Italian
  • ½ tsp salt because bland food is illegal
  • ½ tsp black pepper for balance
  • 1 tbsp olive oil to sauté the veggies

For the Coffee Crème Brûlée:

  • 1 ½ cups heavy cream for richness
  • ½ cup milk to balance it out
  • ⅓ cup sugar because it’s dessert
  • 2 tsp instant espresso powder for a kick
  • 1 tsp vanilla extract adds depth
  • 4 egg yolks because yolks = silkiness
  • 2 tbsp sugar for caramelized topping

Instructions
 

  • For the Vegetarian Lasagna:
  • Preheat oven to 375°F and grease a baking dish.
  • Boil lasagna noodles until al dente; drain and set aside.
  • Sauté zucchini, mushrooms, and spinach in olive oil for 5 minutes.
  • Mix ricotta, garlic powder, Italian seasoning, salt, and pepper in a bowl.
  • Layer noodles, ricotta, sautéed veggies, marinara, and mozzarella in the baking dish.
  • Repeat layers, ending with mozzarella and Parmesan on top.
  • Bake for 40 minutes until cheese bubbles and turns golden.
  • Let it rest for 10 minutes before serving.
  • For the Coffee Crème Brûlée:
  • Preheat oven to 325°F and set up a water bath.
  • Heat cream, milk, sugar, and espresso powder in a saucepan.
  • Whisk egg yolks and vanilla in a bowl.
  • Slowly pour hot cream into yolks, whisking continuously.
  • Strain the mixture, then divide into ramekins.
  • Place ramekins in a baking dish, add hot water halfway up.
  • Bake for 40 minutes until set but slightly jiggly.
  • Chill for at least 4 hours before topping with sugar.
  • Torch the sugar until golden and crackly—or use the broiler.
  • Serve chilled and enjoy cracking that caramelized crust.

Notes

Nutritional Values (Per Serving)

Vegetarian Lasagna

Calories: 420
Total Fat: 22g
Saturated Fat: 12g
Carbohydrates: 38g
Fiber: 4g
Protein: 22g

Coffee Crème Brûlée

Calories: 290
Total Fat: 22g
Saturated Fat: 14g
Carbohydrates: 20g
Fiber: 0g
Protein: 5g

Vitamins and Minerals (Per Serving)

  • Calcium: 30%
  • Iron: 10%
  • Vitamin A: 20%
  • Potassium: 12%
  • Magnesium: 8%

Additional Notes/Tips to Enhance the Flavor of the Recipe

  • Use fresh mozzarella—it melts better and tastes incredible.
  • Let the lasagna rest before slicing to avoid a cheesy avalanche.
  • For a richer brûlée, use dark roast espresso powder.
  • Chill the brûlée overnight for the best texture.
  • Pair this meal with a glass of red wine—because why not?
Lasagna and brûlée might sound like an unusual pairing, but one bite will prove you wrong. Creamy, crispy, sweet, and savory—this meal is pure indulgence.