Imagine a hot, bubbling lasagne coming out of the oven. The aroma of roasted vegetable and melted cheesy wafting into your kitchen. Lasagna offers comfort and satisfaction. This dish is an excellent way to highlight the vibrant flavors of season vegetables. Vegetarians and meat-lovers will both enjoy it. If you are looking to impress your guests or prepare a meal for the family, this vegetarian lasagne recipe will delight.
Equipment Needed
- Large baking dish
- Baking tray
- Mixing bowls
- Skillet
- Oven
Why You Will Love This Recipe
- Warm and comforting: The vegetarian lasagne is the perfect meal to warm up on chilly nights.
- Customizable Add your favorite vegetables and make it your own.
- Ideal for Meal Prep The dish is easy to prepare in advance and stores well.
- This recipe is family friendly: Even those who don’t eat meat will enjoy the flavorful Lasagna.
- A healthy meal: With vegetables and protein in abundance, this is a nutritious option.
Key Ingredients & Substitutions
- Sweet potato or butternut squash can be substituted with a similar flavor.
- Spinach You can use fresh spinach instead of frozen. Just wilt before mixing.
- Ricotta. Cottage Cheese can be used as a lighter replacement. Or, for a vegan option, tofu combined with nutritional yeast is an excellent choice.
How to Make Vegetarian Lasagna
Step 1: Roasting your vegetables
Roasting vegetables brings their natural sweetness out. For uniform cooking, you should cut your onions, pumpkins, and zucchinis into the same size pieces. Sprinkle them with olive oil and seasoning, then spread them on a sheet. Then, let them cool a little.
Step 2: Filling the Creamy Shell
In a large bowl, combine the spinach that has been thawed with ricotta cheese, parmesan and seasonings. The egg is used to add richness, and to help bind together the mixture. Mix well until a creamy and cohesive filling is formed.
Step 3: Simmering Sauce
A good sauce is essential to a great Lasagna. Garlic and onion are sauteed until fragrant. Then add the tomatoes and herbs. Let the sauce simmer to bring out its deep flavors. This step can make or break the dish. A well-seasoned sauce is a must.
Step 4: Assembling Layers
To prevent the dish from sticking, add a layer or two of sauce. Then add lasagna sheets and roasted vegetables. Finish with cheese. Repeat until all the ingredients are used. Top with generous amounts of mozzarella.
Step 5: Perfect your baking
Cover initially with foil, to trap moisture and let it cook through. By removing the foil toward the end, you can achieve a beautiful browned top. Let it rest for a couple of minutes prior to cutting. It will help the cheese layers to harden.
Expert Success Tips
- Rest Time is Important: By allowing the Lasagna time to rest after baking, it will keep its shape when you slice it.
- Use Good Ingredients Fresh Vegetables and Quality Cheese make a noticeable flavor difference.
- Adjust seasonings: Try it as you cook! Adjust the herbs, salt or pepper to your personal taste.
Variations and Customizations
- Gluten-Free : You can use zucchini thinly chopped as layers or substitute gluten-free sheets.
- Add more protein to the vegetables: Add lentils, chickpeas, or other legumes to your meal as an additional source of protein.
- Herb Variations Try different herbs such as basil, parsley or even a bit of rosemary to create a unique flavor.
Instructions for Storage and Heating
Any leftovers can be stored in an airtight container for up 4 days in the refrigerator. Wrap the Lasagna in foil tightly and store in a freezer safe container for 3 months. Reheat frozen portions or individual portions using the microwave.
Serving Suggestions
Combine your vegetarian Lasagna dish with a salad dressed with balsamic dressing or with garlic bread to make a meal. You can finish your meal with light desserts like fruit sorbets.
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Vegetarian Lasagna Recipe: A Hearty Delight
This hearty veggie Lasagna has layers of roasted veggies, a creamy ricotta and spinach filling and a rich, homemade tomato sauce topped with oozy mozzarella cheese. Perfect for meal preparation and reheating.
- Total Time: One Hour and 15 Minutes
- Yield: 1 large baking dish
Ingredients
Roasted Vegetables:
- 500 g (1 lb) pumpkin, cut into 2cm cubes
- 2 large zucchinis, cut into 2cm chunks
- 2 onions cut into wedges
- 2 tbsp olive oil
- 1 minced clove of garlic
- Taste of salt and pepper
Spinach Ricotta Filling:
- 250 g (8oz), thawed frozen spinach
- 500 g (1 lb) ricotta cheese
- 1 cup grated parmesan (50g)
- 1 egg
- 1 garlic clove minced
- 1/8 teaspoon grated nutmeg
- Half a teaspoon of each salt and pepper
Tomato Sauce:
- 1 tbsp olive oil
- 1 garlic clove minced
- One small onion, finely sliced
- 700 g (24 oz) tomato passata
- 400 g (14 oz.) crushed tomatoes
- Water: 1/2 cup (125 ml).
- 34 tsp dried Oregano, Thyme
- 1/2 tsp dried chili flakes (optional)
- Salt and pepper to your taste
Lasagna Layers
- Roasted red pepper strips in a 330 g jar
- Fresh Sheets and Lasagne.
- 300 g shredded mozzarella cheese
Instructions
1. Roasting Vegetables
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- Pre-heat the oven to 200degC.
- In a large mixing bowl, combine pumpkins, zucchinis and onions. Add olive oil, garlic minced, salt, pepper, and the minced garlic. Toss the ingredients to coat.
- Spread out the vegetables in a single-layer on a baking pan and roast at 350°F for 25 minutes. Rotate halfway through and continue to roast until they are soft and slightly caramelized.
2. Preparing the Spinach-Ricotta Filling:
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- In a bowl, combine spinach defrosted, ricotta (or ricotta-parmesan), egg, garlic minced, salt, pepper, and nutmeg if you are using it. Mix until well blended and set aside.
3. Prepare the Tomato Sauce
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- Heat the olive oil in a pan over medium-high heat. Add the minced onion and garlic, sautéing until golden.
- Stir in the crushed tomatoes and water. Sprinkle with salt and pepper. Let the sauce simmer for 20 minutes on low heat.
4. Lasagna :
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- Heat your oven up to 160degC.
- Spread a large baking pan with a ladleful of tomato paste.
- Layer the lasagna sheets with half the roasted vegetable, tomato sauce and half the mozzarella cheese.
- Add another layer lasagne sheet, followed by spinach ricotta, more lasagna sheets and the remaining roasted vegetable. Then add another layer of tomato paste.
- Finish with one final layer of Lasagne sheets. Top with the remaining tomato sauce.
5. Bake:
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- Cover the dish with foil, and bake 25-30 minutes. Remove the foil from the dish and bake an additional 10 to 15 minutes, until the cheese is bubbling and golden.
- Allow the Lasagna to sit for approximately 5 minutes, before cutting it and serving.
Notes
- Use any vegetables that you wish, so long as they can be roasted in 20 to 25 min.
- To get the best results, make sure you use freshly made Lasagne sheets. They won’t absorb any liquid during cooking.
- This lasagne is easy to prepare and can be stored in the freezer or fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: One slice
- Calories: 524
- Sugar: 11g
- Sodium: 1175 mg
- Fat: 25 g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4g
- Protein: 27 g
- Cholesterol: 121 mg
Frequently Asked Question (FAQs).
What are the best meat alternatives for crafting homemade lasagna? Vegetarian lasagna can be made exceptionally hearty using alternatives like layers of roasted portobello mushrooms, which provide a meaty texture and rich umami flavor. Other effective meat substitutes include a blend of lentils and walnuts for texture, crumbled tempeh or firm tofu seasoned with Italian herbs, or a mixture of roasted eggplant and cauliflower. These alternatives not only provide protein but also create the satisfying, substantial layers traditionally achieved with meat.
What are the essential components of an authentic vegetarian lasagna? A well-crafted vegetarian lasagna consists of traditional pasta sheets layered with a rich béchamel sauce, plant-based cheese alternatives, and a variety of expertly prepared vegetables. The core typically includes sautéed spinach, caramelized onions, and roasted garlic, complemented by a hearty tomato sauce. The structure relies on properly seasoned ricotta or a tofu-based ricotta alternative, combined with layers of grilled zucchini and roasted bell peppers for depth and texture.
Which vegetables create the most flavorful complement to lasagna? The most complementary vegetables for lasagna include caramelized eggplant for its rich flavor, sautéed spinach or kale for earthy notes, roasted butternut squash for sweetness, and well-seasoned mushrooms for umami depth. Additional vegetables that work exceptionally well include thinly sliced zucchini, roasted red peppers, and caramelized onions, all of which add layers of flavor and maintain their texture during baking.
What techniques ensure a perfectly textured vegetable lasagna? To prevent sogginess in vegetable lasagna, start by salting and draining water-rich vegetables like eggplant and zucchini before cooking. Pre-roast vegetables to remove excess moisture and intensify flavors. Layer ingredients thoughtfully, using a thicker béchamel sauce and ensuring the pasta sheets are properly spaced. Let the lasagna rest for 15-20 minutes after baking to allow the layers to set properly and maintain their structure when served.
Related Recipes
- Vegetable Mussaka: A Mediterranean take on the classic featuring layers of eggplant, bechamel sauce and a Mediterranean twist.
- Spinach-and-Cheese Stuffed Shells Pasta Shells stuffed with a creamy mixture of spinach and ricotta, and baked in a marinara sauce.
- Chickpeas & Spinach Curry Quick, tasty curry that goes perfectly with Lasagne
Vegetarian lasagne is an appealing, hearty dish for a variety of tastes. This dish is perfect for any event. With layers of roasted vegetable, creamy tomato sauce and creamy ricotta. The recipe is perfect for cooking for your family or friends or for meal preparation for the next week. This comforting classic is easy to make. Just gather the ingredients, get your hands dirty, and have fun! You won’t be let down!