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Vegetarian Lasagna

Vegetarian Lasagna

  • Author: Jonathan
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian, Gluten Free (if gluten-free noodles are used)

Description

Enjoy a warm, comforting Vegetarian Lasagna layered with plant-based ricotta cheese, fresh spinach or kale, zucchini, mushrooms, and a rich natural tomato sauce. This creamy, flavorful dish uses no-boil noodles and a natural gelling agent to hold perfect layers, making it ideal for cozy dinners and sharing with loved ones. Easy to prepare and customizable, it combines nutrition and classic Italian flavors in a satisfying meal.

Ingredients

Scale

Lasagna Base

  • No-boil lasagna noodles, enough for layering (about 9 sheets)
  • Natural tomato sauce, 3 cups
  • Plant-based shredded cheese, 1 to 1 1/2 cups

Vegetable Mix

  • Olive oil, 2 tablespoons
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup mushrooms (button or mixed), sliced
  • 1 medium zucchini, diced
  • 2 cups fresh spinach or kale, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Dried oregano (natural), 1 teaspoon

Cheese Mixture

  • Plant-based ricotta cheese, 2 cups
  • Fresh basil leaves, chopped, 2 tablespoons
  • Black pepper, a pinch
  • Natural gelling agent, 1 teaspoon

Herbs and Spices

  • Dried oregano (natural), 1 teaspoon
  • Dried basil (natural), 1 teaspoon
  • Black pepper, 1/2 teaspoon

Instructions

  1. Prepare the Veggies: Finely chop the onion and garlic. Heat olive oil in a pan over medium heat and sauté until translucent and fragrant. Add mushrooms and zucchini, cooking until tender and most moisture evaporates. Stir in chopped spinach or kale and cook until just wilted. Season with salt, black pepper, and dried oregano.
  2. Make the Cheese Mixture: In a bowl, combine plant-based ricotta cheese with fresh basil and a pinch of black pepper. Gently fold in the natural gelling agent to provide creaminess and help the filling hold together.
  3. Assemble the Lasagna: Spread a thin layer of natural tomato sauce at the bottom of the baking dish. Layer no-boil noodles, sautéed vegetables, dollops of the cheese mixture, and more tomato sauce. Repeat the layering process until the dish is almost full, finishing with noodles, tomato sauce, and a generous sprinkle of plant-based shredded cheese on top.
  4. Bake Until Bubbling: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 40 minutes. Remove the foil during the last 10 minutes to brown the cheese topping. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Use no-boil noodles to save time and absorb sauce perfectly.
  • Sauté vegetables just until tender to avoid soggy layers and maintain vibrant colors.
  • Layer ingredients evenly for the best texture in every bite.
  • Let the lasagna rest after baking to firm up for easier serving.
  • Adjust seasoning of tomato sauce and vegetables before layering for perfect flavor balance.
  • Fresh herbs bring brightness and depth beyond dried options.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Vegetarian lasagna, plant-based cheese, gluten-free lasagna, vegetable lasagna, comfort food, Italian vegetarian recipe

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