Recipe- Easy Vegetarian Lasagna Is Your Answer To Hearty Meals

Vegetarian Lasagna is like the queen of casseroles, comfort food and hearty meals! This recipe has everything – 3 different layers, a tomato sauce made from scratch and lots of cheese. Potlucks, birthdays, family dinners – this pasta dish is your answer!

There is nothing like digging into layers and layers of pasta stuffed with veggies, sauce, cheese and more cheese. Hey there, welcome lasagna lovers!

Currently, I have a freezer stuffed with lasagna because I made this recipe four times before sharing it here. I wanted to get everything just right, from how much filling you needed to how much sauce and what happens when you use no cook lasagna sheets and even how to freeze leftover lasagna. Because all these questions are important and the answers make the best vegetarian lasagna there is.

Let’s dive right into this recipe. I have an easy to follow, detailed recipe video in this post that’ll guide you along with the recipe. Seeing something like this made on video takes the guesswork out of it. And my aim is to make you a lasagna ninja at the dinner table!

8 Evidence-Based Benefits of Zucchini

- Rich in Many Nutrients
- High in Antioxidants
- Contributes to Healthy Digestion
- May Reduce Blood Sugar Levels
- May Improve Heart Health
- May Strengthen Your Vision
- May Aid Weight Loss
- Easy to Add to Your Diet

Ingredients

Sauce

1 tablespoon Olive Oil
3 Garlic cloves chopped finely
1 Onion finely chopped (100g)
1 Carrot grated (70-80 grams)
2 Tomatoes chopped (170g)
2 cups Tomato Puree 400g/ Passata
1 cup Water
1 Bay Leaf
3/4 teaspoon Thyme dried
3/4 teaspoon Oregano dried
1/2 teaspoon Dried Chilli flakes adjust to taste
1 tablespoon Sugar
Salt and pepper

Roasted Vegetables

2 tablespoons Olive Oil
1 Onion any type, chopped (175 -200g)
2 Garlic cloves minced
1 Red Bell Pepper chopped (100g)
200 g Button Mushrooms diced
1 Zucchini diced (medium)
Salt and pepper

Spinach Ricotta Filling

100 g Spinach blanched and chopped (Note 1)
200 g Ricotta
1/2 cup Parmesan grated
1 tablespoon Fresh Cream optional
1/2 teaspoon Salt and Pepper

Lasagna

12 no boil Lasagne sheets
300 g Mozzarella shredded

Method

* Start the sauce so that it can simmer while you prep everything else.

* Heat oil in a saucepan and saute onions, garlic and carrots.

* Once the onions are soft, add tomatoes, tomato puree, water, thyme, oregano, sugar, salt and pepper and let this come to a boil.

* Then reduce the heat to a simmer and simmer for 20-25 minutes till the tomatoes break down and the sauce is thick.

* Heat olive oil in a pan and saute onions and garlic. Add salt and once the onions are translucent, add bell peppers, mushrooms and zucchini.

* Cook on high heat for 8-10 minutes till the vegetables are cooked and any residual water has evaporated.
* Season with more salt and pepper if required.

* In a bowl mix together blanched spinach, ricotta, parmesan and cream (is using). Refrigerate till ready to use.

* Preheat oven to 180C/ 350F.

* Brush the base of a large baking dish (mine is 12.5 inch by 8 inch) with olive oil.

* Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required.

* Add all the spinach ricotta mixture and spread it out. Cover with lasagna sheets.

* Add the roasted vegetables and spread them out. This will be the thickest layer.

* Add 2-3 ladles of sauce (approx 1.5 cups) and spread it over the veggies. Sprinkle a cup of cheese.

* Layer with lasagna sheets. Add 2 cups sauce on top and spread it out. Sprinkle with remaining cheese.

* Bake for 30-40 minutes, until the lasagna is baked through (stick a knife in the middle to check - there should be no resistance) and the cheese is golden on top.

* This is an important step. Let the lasagna rest for 10 minutes before slicing and serving.

* This helps settle the layers and the lasagna won't fall apart when you serve.