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Vegetarian Lasagna

Vegetarian Lasagna

  • Author: Anthony
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian, Gluten Free (if gluten-free noodles used)

Description

Vegetarian Lasagna combines tender pasta layers, rich tomato sauce, vibrant vegetables, and creamy plant-based cheeses into a hearty, comforting meal perfect for families and veggie lovers. This easy-to-make recipe offers wholesome nutrition, customizable ingredients, and satisfying flavors for a warm and colorful dinner.

Ingredients

Pasta

  • Lasagna noodles (no-boil or traditional)

Tomato Sauce

  • Tomato sauce (natural) – 4 cups
  • Garlic – 3 cloves, minced
  • Olive oil – 2 tablespoons
  • Vegetarian Worcestershire sauce (natural) – 1 tablespoon
  • Apple cider vinegar – 1 teaspoon
  • Salt – 1 teaspoon
  • Black pepper – 1/2 teaspoon
  • Dried oregano – 1/2 teaspoon
  • Red pepper flakes – 1/4 teaspoon (optional)

Vegetables

  • Zucchini – 1 medium, sliced
  • Spinach (fresh or frozen) – 4 cups, chopped
  • Mushrooms – 1 1/2 cups, finely diced
  • Carrots – 1 cup, finely shredded
  • Fresh basil – 1/4 cup, chopped

Cheese Fillings (plant-based)

  • Plant-based ricotta cheese (plant-based) – 2 cups
  • Natural gelling agent – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon
  • Dried oregano – 1/4 teaspoon
  • Plant-based mozzarella cheese (plant-based) – 2 cups shredded

Instructions

  1. Prepare the Vegetables: Start by finely dicing the mushrooms, shredding the carrots, slicing the zucchini, and roughly chopping the spinach. Heat olive oil in a large pan, sauté the minced garlic until fragrant, then add mushrooms and carrots. Cook until tender, then stir in zucchini and spinach. Remove from heat and mix in the chopped fresh basil and vegetarian Worcestershire sauce (natural) for robust flavor.
  2. Make the Ricotta Filling: In a bowl, combine plant-based ricotta cheese (plant-based) with the natural gelling agent to achieve a creamy yet firm texture. Season lightly with salt, pepper, and a pinch of dried oregano. Mix well to create a luscious filling that will hold between layers.
  3. Assemble the Lasagna: Spread a thin layer of tomato sauce (natural) in your baking dish. Place a layer of lasagna noodles on top, followed by a generous layer of the sautéed vegetables. Add dollops of the ricotta mixture evenly over the veggies, then sprinkle with shredded plant-based mozzarella cheese (plant-based). Repeat the layers until the dish is full, finishing with a thick layer of tomato sauce topped with more mozzarella cheese (plant-based).
  4. Bake to Perfection: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes. Remove the foil and bake for an additional 10 to 15 minutes, allowing the top to bubble and lightly brown. Let the lasagna rest for 10 minutes before slicing to enhance flavor and ease of serving.

Notes

  • Pre-cook traditional noodles briefly to ensure they fully cook during baking if not using no-boil noodles.
  • Drain excess moisture from spinach and zucchini to avoid soggy layers.
  • Distribute fillings evenly to ensure every slice has a perfect balance of veggies, sauce, and cheese (plant-based).
  • Use fresh herbs like basil and oregano for brighter flavor than dried herbs.
  • Allow the lasagna to rest post-baking to set layers for easier slicing.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 320
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: vegetarian lasagna, plant-based cheese lasagna, veggie layered pasta, gluten-free vegetarian dinner, healthy lasagna recipe

Find it online: https://homedishideas.com/vegetarian-lasagna/