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Wash spinach carefully and chop coarsely. You should have about 2 well-packed cups of chopped spinach. Chop the onion and saute it lightly in the olive oil with the minced garlic. Combine the Ricotta cheese, grated Romano, spinach, sauteed onion, beaten eggs, and mix well. Season the mixture with a little salt, plenty of fresh ground black pepper and some chopped parsley.
Grate the Mozzarella coarsely and cook the lasagne noodles until they are just al dente. Now you are ready to assemble the lasagne.
Butter a large, oblong baking dish, or two smaller square ones. Arrange a layer of lasagne noodles in the bottom, then spread on a layer of Ricotta cheese mixture, sprinkle that with Mozzarella, and cover it over smoothly with tomato sauce. Repeat these layers once or twice more, until everything is used up. Be sure to end with sauce on top, regardless of whatever is directly beneath it.
Cover the baking pan with aluminum foil, crimping the edges tightly. Bake the lasagne at 350 degrees for 40 minutes, take off the foil cover, and bake it another 10 to 15 minutes uncovered. Serve very hot, with herb bread or garlic toast, and follow it with a very green, very crisp salad.
Garden Vegetable Lasagna
If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you.
All of that cheesy goodness in this lasagna is what I really love about it. It’s made a little bit healthier, but there is still plenty of cheese… because how can you go light on cheese? You can’t! That makes this vegetable lasagna a desirable one- even though it’s not packed with a rich and decadent meat sauce.
This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.
It’s not too late to grab all of the summery garden veggies to make this meal (or my Garden Vegetable Quiche!) I promise you won’t miss the meat in this vegetable lasagna recipe. The vegetables are hearty enough to hold their own in the layers of the lasagna, and they help pack a punch of fresh flavor too. I love that you can enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes so it’s practically guilt-free!
If you happen to be following a lighter style of eating, then this is a good pasta recipe for you to enjoy. The lasagna is divided into twelve servings. If you are on the Weight Watchers program, one serving of this lasagna counts at 7 WW SmartPoints on all color programs.
With no meat to get in the way this lasagna isn't messing around. Here are our top tips for getting it perfect every time.
1. Use low-moisture mozzarella.
Fresh mozz is great, but it's too watery for lasagna. Though we generally prefer freshly grated cheese, the pre-packaged shredded kind is best here. It has the least amount of moisture and will yield the stretchiest results. CHEESEPULL! 🙌
2. Go for whole milk ricotta.
Since ricotta is such an integral part of lasagna, you want to use the best stuff possible. Fat=flavor, and whole milk ricotta is wayyy creamier than the low-fat variety.
3. Don't skip the egg!
Ever wonder why you need to stir an egg into the ricotta mixture of a lasagna? The answer: to help bind! An egg will help the cheeses firm up (and not separate), so you get the best layers possible.
4. Jarred marinara is GOOD.
Use something that tastes delish tossed with plain old spaghetti. (Our favorite is Rao's!) Starting with store-bought sauce will speed up the process, making this dish totally possible on a weeknight. If you want to make your own, more power to you. This tomato sauce would work great here.
5. Opt for no-boil lasagna noodles.
Boiling lasagna noodles can be extremely annoying. The noodles always seem to rip when you take them out, plus they curl while you prep everything else. Flat no-boil lasagna noodles ease the assembly process.
6. Crank up the heat during the last 15 minutes.
Covering the lasagna and baking it 350° is key for cooking the pasta evenly. But during the last 15 minutes, you're gonna want to up the temp and take off the foil. The top layer of cheese will melt perfectly and the edges will get nice and crispy.
Best Vegetarian Lasagna
This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.
Vegetarian lasagna was the first big dinner that I learned to make. Even way back in college, veggie lasagna would always be the main event when I made a meal for a group. Nowadays, I still make it anytime I’m serving a crowd, and I love it as a Sunday supper because I can put that day’s farmers market haul to good use. It’s easy, foolproof, and fun to make, and who doesn’t love to share stories at the table over red sauce and pasta?!
I’m not sure why it took me so long to get a great vegetarian lasagna recipe on the site, but now that it’s here, we’re obsessed! This veggie lasagna recipe is savory and satisfying, filled with loads of roasted veggies, a creamy tofu-basil ricotta, noodles, and plenty of marinara sauce. I think you’re going to love it!
Vegetarian Lasagna Recipe Components
My veggie lasagna recipe includes these essential components:
- Roasted vegetables – The caramelized roasted veggies really amp up the flavor in this hearty vegetarian dish. The vegetables cook down as they roast, so a LOT of them can fit in this recipe. I start with over 5 cups of chopped vegetables, and I sprinkle in some chopped kale for good measure! Feel free to swap in whatever veggies you have on hand. I used mushrooms, zucchini, cherry tomatoes, fennel, and carrots, but yellow squash, broccoli, eggplant, and/or bell pepper would also be delicious.
- Tofu-basil ricotta – This dairy-free substitute for ricotta cheese is so yummy that no one will know that they’re eating tofu – promise! I layer the ricotta mixture in between the lasagna noodles, and I top the whole thing with grated mozzarella. Of course, a sprinkle of Parmesan cheese would be fantastic here as well.
- Lasagna noodles – Don’t use no-boil lasagna noodles in this recipe. Because the veggies are cooked ahead of time and the tofu mixture takes the place of cheese, there’s no need to bake this dish for as long as you would a traditional lasagna recipe. As a result, no-boil noodles won’t cook through.
- Marinara sauce – I like to make mine from scratch or use jarred Bertolli® Organic Fire Roasted Garlic Marinara. Yum!
How to Make Vegetarian Lasagna
Making this vegetarian lasagna is easy! Here’s what you need to do:
First, roast the vegetables. Toss them with olive oil, salt, and pepper, and bake until they’re golden brown and tender.
While the vegetables roast, make the tofu ricotta. Crumble the tofu into a food processor along with the nutritional yeast, lemon zest and juice, red pepper flakes, oregano, olive oil, garlic, salt, and pepper. Process until creamy, and then pulse in a big handful of fresh basil leaves.
Then, cook the noodles in a large pot of salted boiling water until they’re al dente.
When these components are ready, layer everything together! Spread a layer of tomato sauce at the bottom of a large baking dish. Top it with a layer of noodles, followed by the ricotta mixture, roasted vegetables, chopped kale, and more sauce. Repeat the layers, finishing with a final layer of noodles and sauce. Sprinkle the whole thing with grated mozzarella cheese, and bake!
Bake the lasagna until the cheese on top is browned and bubbling, 25 to 30 minutes. Check the lasagna halfway through the cooking time. If the cheese is too brown, cover it with foil and bake it for the remaining time.
Then, remove it from the oven and let it rest for 20 minutes before slicing and serving. Enjoy!
What to Serve with Veggie Lasagna
This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Serve it with a Caesar, kale, or green salad or a veggie side dish like roasted Brussels sprouts, roasted cauliflower, or lemon green beans. It would also be fantastic with a slice of homemade focaccia bread.
Store any leftovers in the fridge for up to 4 days, or freeze them for up to a month! I like to freeze individual slices for quick lunches during the week.
More Favorite Pasta Recipes
If you love this vegetarian lasagna, try one of these favorite pasta recipes next:
- 1 (16 ounce) package lasagna noodles
- 2 teaspoons olive oil
- ⅔ cup diced red bell pepper
- ⅔ cup diced orange bell pepper
- ⅔ cup diced yellow bell pepper
- ⅔ cup diced green bell pepper
- 1 small yellow onion, diced
- 2 (14.5 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 ½ cups water
- 1 dash crushed red pepper flakes
- ¼ cup grated Parmesan cheese (Optional)
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 4 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano, crushed
- ¼ cup grated Parmesan cheese (Optional)
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Easy vegetarian lasagne recipes
Looking for a vegetarian lasagne recipe? Whether you call it lasagna or lasagne, we have a recipe for you. Try our posh porcini lasagne for an easy vegetarian entertaining idea, or go for one of our quick vegetable lasagne recipes for midweek vegetarian meals.
This vegetarian take on a baked pasta classic is made with homemade white sauce (it's easy), lots of fresh basil and slices of charred aubergine.
Vegetarian lasagne with kale, ricotta and leek
Try our vegetarian alternative to the classic meat lasagne with layers of greens and fresh pesto. This kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal to feed the family.
Caramelised onion, spinach and mushroom lasagne
Go meat-free for dinner with this flavour-packed mushroom lasagne. The recipe makes six portions, so you can feed a crowd or batch it up for the freezer.
Packed with plenty of fresh greens and a super crispy topping, this easy veggie lasagne is ready in just an hour. Check out more of our best vegetarian bakes.
Watch our quick, step-by-step video to learn how to make this brilliant low-carb, veggie lasagne alternative. The traditional pasta layers are replaced by strips of courgette for a healthier result – but you won't miss it.
Posh porcini lasagne
Porcini mushrooms add a touch of indulgence to this creamy, rich vegetarian lasagne. A perfect dish for feeding a hungry family or for easy entertaining, sure to satisfy vegetarians and meat-eaters alike.
Butternut squash, spinach and mascarpone lasagne
A great midweek option, this quick vegetable lasagne can be on the table in an hour and has layer upon layer of flavour with autumnal butternut squash, creamy mascarpone and a handful of toasted pine nuts.
Mushroom and tarragon lasagne
Swap a classic lasagne for this meat-free alternative and it could become your new family favourite. Button mushrooms will give you a creamier looking sauce flat mushrooms a darker sauce and a more robust flavour.
Butternut squash lasagne
This simple vegetarian take on a family favourite is perfect if you're trying to cut back on meat and is ready in just 30 minutes. Subtly spiced with cinnamon and nutmeg, seasonal butternut squash and leafy spinach pair together in this lasagne smothered with melting mozzarella.
Spinach, ricotta and pesto lasagne
This creamy veggie lasagne with crunchy pinenuts is a great meat-free alternative that's so delicious, you won't miss the beef. It's also ideal to make ahead and freeze, taking the stress out of midweek family dinners or weekend entertaining.
Quick courgette lasagne
An easy, speedy supper that can be on the table in under 30 minutes, this vegetarian lasagne is delicious enough to rival the classic in half the time. Creamy ricotta and parmesan replace the traditional white sauce, while the tomato sauce is shop-bought.
Cauliflower and fontina cannelloni
A great lasagne alternative, this vegetarian dish is guaranteed to impress with its contrasting textures of cauliflower, medley of cheeses, crispy sage and nutty brown butter.
Courgette and ricotta cannelloni
Beat shop-bought cannelloni and use fresh lasagne sheets to fill and roll your own with a ricotta-courgette mix before baking in a rich tomato sauce. This substantial vegetarian recipe is easy to make but tastes all the better for being homemade and will be a huge hit with everyone.
Cannelloni with squash, tomato and rosemary
A crowd-pleasing recipe to feed a large family or group of friends, this vegetarian cannelloni dish makes a brilliant alternative to lasagne. Packed with roasted butternut squash, rosemary and a garlicky tomato sauce.
Fast Vegetarian Lasagna
Preheat the oven to 425°. In a medium frying pan, heat the vegetable oil over medium high heat. Add the onion and cook for 5 minutes, until it is soft and starting to brown. Add the carrot, bell pepper and garlic and cook for 5 minutes. Stir in the marinara sauce and water.
In a medium bowl, whisk together the ricotta, egg, cream cheese, Dijon mustard, sea salt and freshly ground pepper.
In an 8-inch-square baking dish, spread 1/3 cup of the marinara sauce and top with 4 lasagna noodles, overlapping them a little. Pour half of the remaining marinara sauce over the noodles and cover with half of the ricotta. Arrange the rest of the noodles on top, and cover with the remaining marinara sauce and ricotta. Top with the Parmigiano-Reggiano cheese and cover the baking dish with aluminum foil.
Bake for 20 minutes then remove the foil and bake for 15 minutes, until the noodles are soft and the lasagna is bubbling and hot. Remove from the oven and let it sit for 10 minutes before serving.
- 6 dried whole wheat lasagna noodles
- 2 ½ cups zucchini and/or yellow summer squash halved lengthwise and sliced (2 medium)
- 2 cups sliced fresh mushrooms (see Tip)
- ⅓ cup chopped onion (1 small)
- 2 teaspoons olive oil
- 1 cup light ricotta cheese
- ¼ cup snipped fresh Italian (flat leaf) parsley
- 3 tablespoons finely shredded Parmesan cheese (1 ounce)
- ¼ teaspoon black pepper
- 2 cups purchased pasta sauce
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- ½ cup chopped, seeded tomato (1 medium)
Cook noodles according to package directions drain and rinse with cold water. Drain well.
Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper.
To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
Bake, uncovered, in a 375 degrees F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
Watch How To Make This Recipe
Yep! You could chop all your veggies in the food processor at the same time if you have a big enough food processor! However, I prefer to do it in batches because a) my food processor doesn’t fit all these veggies at once, and b) that allows you to put the softer stuff together, and the firmer stuff together, which helps them all chop more uniformly.
You can! We’d recommend just storing leftovers in a freezer-safe container.
You could use ricotta cheese instead.
We tried making this without cheese and it received a thumbs up me but not from Bjork. We liked the vegan bechamel though from the Plants Only Kitchen cookbook by Gaz Oakley – this worked really well as a creamy cheese replacement.