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If you want to fill up a dish with easy lasagna recipes, Vegetarian Lasagna is the recipe you surely want to try. This recipe is comforting, filling, and so delicious that you would never want to return to meaty Lasagna.
If you plan to make a dish for your college party or family gatherings, vegetarian lasagna will be the best addition to the menu. This recipe is straightforward to make with simple ingredients. You can change the vegetables depending on your liking and availability.
The cheesy texture with the combination of vegetable filling will become everybody’s favorite at your home. This recipe is perfect for weeknights and holidays, as it is fulfilling and less time-consuming. You can also make this lasagna for the vegan potluck menu.
For a higher perfection in making, try these best lasagna pans we’ve tested.
Other lasagna Recipes I’ve made
Ingredients For Vegetarian Lasagna
For Veggies
- 2 tbsp Olive Oil
- 3 carrots chopped
- 1 medium onion finely chopped
- 1 bell pepper chopped
- 1 zucchini chopped
- 5 ounces small spinach
- ¼ tbsp salt
For Tomato Sauce
- 1 large diced tomato
- 2 cloves of garlic
- ¼ tsp red pepper flakes
- ½ tsp salt
- 2 tbsp Olive Oil
- ¼ cup basil chopped
Other ingredients
- 2 cups cottage cheese
- grounded black pepper as per taste
- 9 no-boil lasagna noodles
- ¼ tbsp salt
- 2 cups mozzarella cheese
Best Tips For Making Vegetarian Lasagna
Finely chop the vegetables
To make this recipe a hit, finely chop the vegetables. Chopping vegetables of the right size is also a skill that changes the representation of the whole dish. Lumped vegetables taste terrible in a wholesome dish like Lasagna.
Make the sauce from scratch
Sometimes adding the ready-made sauce to the Lasagna does not give out the taste you were planning. If you make the sauce from scratch, it will take only a few minutes and will strictly be the way you want.
Use no-boil noodles
If you use no-boil noodles, you will save time from the exhaustion of boiling them, cooling them, and then adding them. It will save you some time. Use your pantry wisely and add ingredients accordingly.
Add cottage instead of ricotta
Cheese has a significant effect on lasagna recipes. So, be careful about the type of cheese you want to add to your Lasagna. Cottage cheese has more flavor and protein than ricotta. That is why I prefer adding cottage cheese instead of ricotta.
How to Make Vegetarian Lasagna?
Preheat the oven to 425°F. Start by preparing the veggies in a large skillet; heat the oil and all the vegetables, including; carrots, bell-paper, zucchini, onion, and salt. Stir the vegetables until they become golden. Keep on cooking for 10 to 12 minutes. Add some spinach and start stirring. Wait for the spinach to wilt before adding the rest of the spinach. This process will take a while. After wilting all the spinach. Set aside.
Start preparing tomato sauce, run the tomatoes from a sieve, and drain the juice. Now mix these tomatoes with basil, olive oil, red pepper flakes, and salt. Keep on mixing until it gains a thick texture.
Add cottage cheese into a food processor and blend it until it gains a smooth texture. Take it out and set it aside. Put the vegetables in the same food processor and spinach and chop them finely. Add these vegetables to the whipped cheese, then salt and black pepper. Stir to combine.
Add tomato sauce to a baking dish on the floor and align the lasagna noodles on top of it. Add cottage cheese and spread evenly. Add tomato sauce to the cheese, and then add a layer of spinach. Add the vegetable mixture with cheese on top of the spinach. Keep repeating these layers and cover the dish with mozzarella cheese at the end.
Wrap the dish with foil and put the Lasagna in the oven. Bake the dish covered for 18 minutes, rotate the pan, and cook for another 12 minutes. Remove the Lasagna from the oven and let it cool for 15 to 20 minutes. Sprinkle basil, slice, and serve.
Easy Vegetarian Lasagna
Ingredients
Foe Veggies
- 2 tbsp Olive Oil
- 3 carrots chopped
- 1 medium onion finely chopped
- 1 bell pepper chiopped
- 1 zucchini chopped
- 5 ounces small spinach
- ¼ tbsp salt
For Tomato Sauce
- 1 large diced tomato
- 2 cloves of garlic
- ¼ tsp red pepper flakes
- ½ tsp salt
- 2 tbsp Olive Oil
- ¼ cup basil chopped
Other ingredients
- 2 cups cottage cheese
- grounded black pepper as per taste
- 9 no-boil lasagna noodles
- ¼ tbsp salt
- 2 cups mozzarella cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Start by preparing the veggies in a large skillet; heat the oil and all the vegetable, including; carrots, bell paper, zucchini, onion, and salt. Stir the vegetables until they become golden. Keep on cooking for 10 to 12 minutes. Add some spinach and start stirring. Wait for the spinach to wilt before adding the rest of the spinach. This process will take a while. After wilting all the spinach. Set aside.
- Start preparing tomato sauce, run the tomatoes from a sieve and drain the juice. Now mix these tomatoes with basil, olive oil, red pepper flakes, and salt. Keep on mixing until it gains a thick texture.
- Add cottage cheese into a food processor andblend it until it gains a smooth texture. Take it out and set it aside. Put thevegetables in the same food processor and spinach and chop them finely. Addthese vegetables to the whipped cheese, then salt and black pepper. Stir tocombine.
- Add tomato sauce to a baking dish on the floor and align the lasagna noodles on top of it. Add cottage cheese and spread evenly. Add tomato sauce to the cheese, and then add a layer of spinach. Add the vegetable mixture with cheese on top of the spinach. Keep repeating these layers and cover the dish with mozzarella cheese at the end.
- Wrap the dish with foil and put the Lasagna in the oven. Bake the dish covered for 18 minutes, rotate the pan, and cook for another 12 minutes. Remove the Lasagna from the oven and let it cool for 15 to 20 minutes. Sprinkle basil, slice, and serve.
