best vegetarian lasagna


This is the best vegetarian lasagna bolognese! It's layered with slow-cooked vegan bolognese sauce (made with mushrooms, lentils &amp; walnuts), mozzarella cheese, and a spinach-ricotta mixture, then topped with creamy béchamel sauce, and baked to bubbly, golden-brown perfection.


Best Vegetarian Lasagna Bolognese (with Spinach-Ricotta &amp; Béchamel)

spinach spinach

olive oil

ricotta cheese

parmigiano-reggiano cheese, grated

nutmeg

tsp black pepper

tsp salt

tbsp butter

tbsp flour

milk of choice, warmed (I use unsweetened almond milk)

mozzarella

pack of no-boil/oven-ready lasagna sheets (or make them from scratch – see notes)

parsley,

Black truffle oil, to lightly drizzle

MAKE THE BOLOGNESE SAUCE

Use this recipe to prepare the vegan bolognese sauce. I recommend making it one day ahead, as it needs to cook low and slow for 3.5 hours. Plus, the flavors intensify in the fridge. 

WILT THE SPINACH

For fresh spinach, heat a pan on low heat, add in a splash of olive oil, then wilt the spinach completely. Allow it to cool, then, with your hands, squeeze out the excess moisture. For frozen spinach, defrost it, then, with your hands, squeeze out the excess moisture.

PREPARE THE SPINACH-RICOTTA MIXTURE

In a bowl, mix together the wilted spinach, ricotta cheese, parmigiano-reggiano cheese, an egg, nutmeg, salt, and pepper. Set the bowl aside.

PREPARE THE CHEESY BÉCHAMEL SAUCE

In a pan over medium heat, melt the butter completely, then whisk in the flour. Continue whisking vigorously for one minute to cook the flour. Add in a small splash of pre-warmed milk, and whisk. Continue whisking in the warm milk, a little at a time. If any lumps form, just keep whisking. The sauce should become thick. Bring the sauce to a low boil, and continue whisking for 2-3 minutes. Whisk in the mozzarella cheese ans salt, allowing it to melt. Turn off the stove.

LAYER THE LASAGNA

First, preheat the oven to 395°F/200°C. Then, in your lasagna baking dish, add about 1/2 cup of bolognese sauce to the bottom of the pan, and spread it across to make a thin layer. Add a layer of pasta sheets. Smooth an even layer of the spinach-ricotta mixture atop the pasta sheets, about 1 to 1.5 cups. Then, smooth over an even layer of the bolognese sauce, about 1 to 1.5 cups. Sprinkle on an even layer of shredded mozzarella cheese. Starting again with the lasagna sheets, repeat this pattern until the pan is almost full to the top, and you can barely fit another layer. After the last layer of pasta sheets go on, spread on another layer of bolognese sauce. Quickly re-whisk the béchamel sauce and pour it over the top of the bolognese sauce. Sprinkle on a bit more mozzarella. 

BAKE THE LASAGNA

Cover the lasagna with a sheet of foil to retain moisture, but ensure the foil is not touching the béchamel sauce. Bake the lasagna on the middle rack of your oven for about 30-35 minutes, or until the pasta sheets are just cooked through. Remove the foil, turn your oven onto the broil setting (or the highest heat), and move the lasagna to the top rack. With a very watchful eye, allow the lasagna to bubble up and become golden-brown &#8211; with some darker brown spots too! If necessary, carefully turn the dish around to achieve an even broil across the top. This should take about 5-10 minutes. Remove the lasagna from the oven, recover with foil (but ensure it&#8217;s not touching the top layer), and allow it to cool and set for about 20-30 minutes before digging in!

GARNISH

If desired, use a spoon to smooth over a drizzle of truffle oil and garnish with fresh parsley!

Thank you for creating and sharing this deliciousness. I did not have any truffle oil, but followed the rest of the recipe and it was yummy. My son was skeptical since he’s always had lasagne with meat, but he loved it, as did the entire family. Keep it up!!

This was actually pretty easy to make and delicious!!! Was hoping for leftovers but everything was gone in a heartbeat. Thank you!!

Oh ma goooossssh! This is a tribute to how a meat dish can be made vego and still delicious. Delicious x10!!! Show-stopper :)

I made the vegan sauce ahead, followed the recipe to a T and couldn’t fault it. I’d have to agree that this is the best veggie lasagna! Cheesy, moist, so flavorful and I can’t wait to make it again for my friends!

I’m so glad I found this recipe! I’ve tried many, many veggie lasagna recipes but none of them stack up. This one is full of flavor and perfectly salty, moist, cheesey and the bolognese sauce is quite “meaty”... So all around a 5/5 veg lasagna recipe that I’ll make over and over!

YESSSS girl. So happy to have found this recipe. The vegan bolognese sauce pretty much had my mind blown. (It deserves a glowing review all on its own, so I’ll post one on that article too!) I loved they cheesy layers of ricotta and spinach and mozzarella. Assembly was easy, it was moist, and the smell that filled my kitchen, wow. The truffle oil takes the lasagna to the next level. Clearly- I loved this lasagna and will make it again.

This was delicious! Bookmarked it and will make again.

I wish I had more lasagna pans so I could triple… or quadruple this recipe. It’s so decadent and delicious, I would love to have extras in my freezer for whenever a lasagne craving strikes. But… there were no leftovers at all. Amazing recipe, so delicious, and no sign of being vegetarian whatsoever. The bolognese is perfect. Thank you!!!

Ah-maz-ing! Girls night dinner party and EVERYONE couldn't stop talking about how delicious this lasagne tasted! Paired with an heirloom tomato, burrata cheese and basil salad with a side of garlic bread, this dinner was a HIT with the hard to please vegetarian crowd. I followed the recipe to a T... it's labor intensive and you must LOVE to cook and be patient to have this lasagne bring you joy. Thank you kindly:)

Wow. Wowowowwww. This lasagna is literally spectacular. Smells amazing, looks delicious, and somehow tastes 10x better than that! Not a “beginner” cook recipe but then most of the recipes on your site aren’t. Always worth the effort and always 5/5 stars delicious though.

This is the Best Vegetarian Lasagna!  It's packed with tons of roasted vegetables and herbed ricotta cheese.

The Best Vegetable Lasagna

zucchinis, small diced

yellow summer squash, small diced

bell peppers, small diced (whatever colors you like)

balsamic vinegar

salt

black pepper

mozzarella cheese, divided

lemon zest

basil

parsley

tomato sauce

Pre-heat oven to 425 degrees F.  On an extra large baking sheet, toss together the diced vegetables, olive oil, balsamic vinegar, salt and pepper.  Roast veggies until tender and caramelized, about 40 minutes.  Add the roasted veggies to a large bowl and combine with the tomato sauce.

In a medium sized bowl, mix together the ricotta cheese, 1 cup mozzarella cheese, egg, lemon zest and fresh herbs.

Start building your lasagna in a 9&#215;13 baking dish.  Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.  Cover with tinfoil and place in the oven.

Bake lasagna until the noodles are cooked through, cheese is melted and sauce is bubbly, about an hour.  I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit.  Let lasagna cool for 10-15 minutes before enjoying.

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Best Vegetarian Lasagna Bolognese (...

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Top 2 best vegetarian lasagna recipes from across the web

The most viewed best vegetarian lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Vegetarian Lasagna Bolognese (...

The Best Vegetable Lasagna

The most viewed best vegetarian lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine