vegetarian lasagna recipe

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Vegetarian Lasagna with Ricotta

garlic cloves

unsalted butter

tomato sauce, fire roasted if possible

basil

tarragon (or oregano)

salt

cornstarch (or arrowroot starch)

lasagna noodles (8 ounces, gluten-free as necessary)*

baby spinach** (or 8 cups chopped spinach)

thyme

lemon

nutmeg

(2 cups) ricotta cheese

Parmesan cheese, divided

(12 ounces) shredded mozzarella cheese, divided

black pepper

Preheat

Preheat the oven to 375 degrees Fahrenheit.

Boil the noodles*

Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.

Prepare the tomato sauce (or skip with purchased marinara)

Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.

Wilt the spinach

In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.

Prepare the cheese filling

Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.

Layer the lasagna

In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.

Bake the lasagna

Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!

Creamy Tomato Lasagna Florentine

olive oil

garlic,

spinach

4% cottage cheese

eggs

flaxmeal (optional, see FAQs)

oregano

Italian seasoning (mine was salty

a very tiny dusting of nutmeg

lemon juice

Parmesan cheese

tomato sauce

no-boil lasagna noodles

Mozzarella cheese

parsley Parmesan cheese

Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.

Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.

Lasagna Florentine Step 1

Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.

Lasagna Florentine Step 2

To assemble lasagna, spray a 9&#215;13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn&#8217;t stick and bake for 40 minutes.

To assemble lasagna, spray a 9x13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn't stick and bake for 40 minutes.

Lasagna Florentine Step 3

Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.

Lasagna Florentine Step 4

One of the most delicious looking lasagnas I've seen ever!! Yum! :)

I wish I could be a food blogger, Amazing Carry on sister

That recipe just comes right in time when I want to eat less animal protein, but at the same time don't want to miss all the delicious tastes. Same like Erin I have usually made my lasagna with meat, but I'll give this a try for sure. Looks mouthwatering :-)

https://content.jwplatform.com/videos/&rdquo;2TWx4dSc&rdquo;.mp4

”Creamy

Delicious vegetable lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce, and cheese, a vegetarian lasagna can hardly get any better.

Vegetable Lasagna with White Sauce (or Bechamel Sauce)

shallots

garlic

sugar

bell peppers

zucchini

broccoli broccoli

200 g/ 7 oz/ about 1 1/3 cup frozen peas

olive oil, divided

tomatoes (400 g/ 14 oz each)

ml/ 4.2 fl.oz/ ½ cup water

rosemary

g/ 1.7 oz/ scant ¼ cup butter

g/ 1.7 oz/ scant ½ cup all-purpose flour

750 ml/ 25.3 fl.oz/ 3 cups milk

no-boil lasagna sheets (See note 4)

mozzarella balls (125 g/ 4.4 oz each)

g/ 3.5 oz freshly grated hard cheese

fine sea salt and pepper

Peel and finely chop the shallots and the...

Peel and finely chop the shallots and the garlic. Keep separately.

Clean the vegetables. Cut the carrots, bell peppers,...

Clean the vegetables. Cut the carrots, bell peppers, zucchini into small cubes. Set aside in a bowl. Divide the broccoli into small florets and chop the broccoli stem into small cubes as well.

If using mushrooms, wipe them clean with kitchen...

If using mushrooms, wipe them clean with kitchen paper and slice them thinly. Set aside separated from the other vegetables.

Defrost the peas.

Chop the mozzarella into cubes and grate the...

Chop the mozzarella into cubes and grate the Parmesan. Set aside separately.

Preheat the oven to 180 degrees Celsius/ 360...

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.

Heat 2 tablespoons olive oil in a large...

Heat 2 tablespoons olive oil in a large pan. Cook the shallots until translucent, about 2-3 minutes. Add the garlic and stir for 1 minute. Add the sugar and stir for another minute or until slightly caramelized.

Add the chopped vegetables, except the mushrooms, and...

Add the chopped vegetables, except the mushrooms, and cook for about 8 minutes or until softer. Stir well a few times in between.

Add the chopped tomatoes, water, dried herbs, and...

Add the chopped tomatoes, water, dried herbs, and lemon juice. Stir well, bring to a boil and simmer the sauce for about 10 minutes until slightly thickened.

In the meantime, cook the mushrooms, if using....

In the meantime, cook the mushrooms, if using. Heat the remaining oil in a pan and fry the mushrooms until golden and until all the juices they have released are evaporated.

Melt the butter in a small saucepan. Sprinkle...

Melt the butter in a small saucepan. Sprinkle the flour on top and stir for 1 or 2 minutes until lightly golden. Slowly start adding the milk while whisking all the time to avoid the formation of clumps.

Let the sauce simmer for 2 or 3...

Let the sauce simmer for 2 or 3 minutes while whisking or stirring continuously. Adjust the taste with nutmeg, salt, and pepper.

Butter a rectangular casserole dish of about 30x20...

Butter a rectangular casserole dish of about 30x20 cm/ 12x 8 inches.

You should have 3 layers of noodles and...

You should have 3 layers of noodles and you should finish with a layer of Parmesan.

Place a few tablespoons white sauce to the...

Place a few tablespoons white sauce to the prepared casserole dish. Spread them all over the bottom of the dish.

Add some lasagna sheets. I can use 3...

Add some lasagna sheets. I can use 3 sheets for each layer, but use as many as they fit in one single layer without overlapping.

Cover with 1/3 of the vegetable sauce. Add...

Cover with 1/3 of the vegetable sauce. Add ½ of the mozzarella and 1/3 of the hard cheese on top. Cover with white sauce.

Repeat twice. End with the last layer of...

Repeat twice. End with the last layer of grated hard cheese.

Bake the lasagna in the preheated oven for...

Bake the lasagna in the preheated oven for 30-40 minutes or until bubbly and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.

Leave to rest for about 10 minutes, cut...

Leave to rest for about 10 minutes, cut into 12 squares, and serve with a green salad.

https://mediavine-res.cloudinary.com/video/upload/iu6zxvl58qybnfut8lai.mp4

Delicious and easy to make vegetarian lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce and cheese, a vegetable lasagna can hardly get any better.

Vegetable Lasagna with White Sauce

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

Eggplant Lasagna Recipe 

eggplants (about 3 lbs)

olive oil, spray olive oil

———-

onion, diced

4-8 garlic cloves, rough chopped

baby spinach,

Salt and pepper

——-

tub of whole milk ricotta (or sub tofu ricotta)

pepper

——

24-ounce jar marinara sauce,

no-boil lasagna noodles (or sub- gluten-free lasagna noodles)

mozzarella (or meltable vegan cheese)

chili flakes (optional)

garlic clove

toasted almonds, pinenuts or smoked almonds

basil leaves

arugula

lemon zest

oil oil

1/4 teaspoon salt (if your almonds

cracked pepper

Sweat and ROAST EGGPLANT

Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!

SPINACH FILLING

While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.

RICOTTA MIXTURE

In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

ASSEMBLE

Spray or brush a 9&#215;13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara (you&#8217;ll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes,  1/2 cup mozzarella cheese and 1/8 pecorino.

BAKE

Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.

While it is baking make the Arugula Pesto &#8211; place everything in food processor and pulse until combined, but not too smooth. Add more oil, to make it looser if you like, or less to make it thicker.

The lasagna is done when it is golden, bubbling and slightly puffed in the center.

Let it rest 5 minutes before serving, dot it with  Arugula pesto or serve it on the side.

Delicious. This recipe is a keeper. Was wondering about nutritional information however.. 🤔

This was so easy and delicious! I can't wait to make it again. Beautiful presentation.  I used Rao Marinara.

The eggplant lasagna was delicious. Thank you for the recipe x

Have I seriously not commented under this gem yet?! I make this at least twice a month for me and my husband (per recipe is 4 meals for us). Everything is so perfect, even the vegan version - the cheese might not melt as well but the flavor is still outstanding. I’ve only made it with tofu ricotta, which until I mentioned to my husband that it was tofu he didn’t have the slightest idea (and we eat tofu a lot so we are very familiar with the flavor). I double the pesto every time because we absolutely adore it. As much as I cook I’m not the fastest in prepping &amp; this recipe consistently takes me about 4 hours from start to finish, but it’s very easy to divide and conquer. I make my own marinara every time from canned San marzano tomatoes too. It’s food like this that makes us not miss being omnivorous at all while navigating through a consciously-lived, plant-based life. Thanks Sylvia!

This was delicious - the best vegetarian lasagne recipe I've found! I added some zucchini in with the eggplant for variety.

I’m giving a 5-star rating for excellent instructions on to prep eggplant.
So, thank you for explaining how to do this.  In my opinion, I think the eggplant is not as bitter and more tender. Of course, the eggplant lasagna is so good; and yes, you must have the arugula pesto, great contrast.  
Your photos are always such an inspiration to get in the kitchen and make a fantastic recipe.

I've made this a few times and I am making it again tomorrow! It's so DELICIOUS! Thank you for this recipe, in fact thanks for all your recipes!!I I pretty much soley cook new recipes from your food blog, I've loved them all!

Made this reicpe with the Fast &amp; Easy Marinara Sauce and a store-bought pesto (for the garnish). It was delicious! My husband asked me to make it again before it was even gone. As suggested, I tackled this in stages. The instructions were very easy to follow.

It’s really amazing. So I made pasta from scratch and marinara from scratch. Might be the best lasagne I’ve ever had. And I’m not a vegetarian.

This is a beautiful, soul satisfying dish. I’ve made this both with meat sauce (ground turkey) and without, and everyone raves about it, no exceptions. 
And yes, the arugula pesto raises it to a whole other level, tho it’s dreamy alone. Even better the next day (if you’re lucky to have leftovers!)

This eggplant lasagna was absolutely delicious. So incredibly flavorful and tasty. The arugula pesto brought it to a completely other level. Half an hour after finishing this meal I still have the amazing flavors dancing in my mouth. I had purchased three big eggplants and next time I think I would only use two. The layers got so high that it did spill over a little in my oven. This is the fourth recipe we have tried of yours Sylvia and you have now become our favorite chef!! Thank you!

This is one of the best lasagne recipes I've ever eaten and definitely the best I've ever made,! Great directions and notes! Thank you!

https://content.jwplatform.com/videos/5HznVGqL.mp4

How to make Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Top it off with flavorful Arugula Pesto! Keto, GF and Vegan-adaptable! 60-second Video 

Roasted Eggplant Lasagna

Cashews make a creamy, alfredo-like sauce for this lasagna -- without the dairy!

Creamy Mushroom and Kale Lasagna

whole wheat lasagna noodles

raw cashews (soaked

water (reserved from cooking lasagna noodles)

olive oil (divided)

yeast

onion (thinly sliced)

white mushrooms (sliced)

kale (rinsed thoroughly, stems removed and leaves chopped)

Preheat oven to 350ºF.

Prepare the lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.

To make the sauce, place the raw cashews and 1 cup of reserved water in a blender or food processor and process until the sauce is smooth. Add more water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the mushrooms and cook until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Stir in the kale and continue cooking until wilted, about 2 minutes more; remove from heat.

Spread about 1/2 cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish that's been lightly coated with oil (I use an oil mister). Layer 4 lasagna noodles and top with half of the veggie mixture. Top with 1/3 of the remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 30 minutes. Let the lasagna rest for 5 minutes, then cut into pieces and serve.

Want the best meatless lasagna ever? If you’re a cheese lover, then this Vegetarian Four-Cheese Lasagna needs to go on your dinner menu tonight! A hot Calabrian-pepper tomato sauce combined with a garlic-Parmesan white sauce and three amazing cheeses, every bite will be oh so gooey and satisfying!

Top 7 vegetarian lasagna recipe recipes from across the web

The most viewed vegetarian lasagna recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegetarian Lasagna with Ricotta

Creamy Tomato Lasagna Florentine

Vegetable Lasagna with White Sauce ...

Eggplant Lasagna Recipe

Creamy Mushroom and Kale Lasagna

Vegetarian Four-Cheese Lasagna

Greek Polenta Lasagna

Top 7 vegetarian lasagna recipe recipes from across the web

The most viewed vegetarian lasagna recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Lasagna with Ricotta

Creamy Tomato Lasagna Florentine

Vegetable Lasagna with White Sauce ...

Eggplant Lasagna Recipe

Creamy Mushroom and Kale Lasagna

Vegetarian Four-Cheese Lasagna

Greek Polenta Lasagna

The most viewed vegetarian lasagna recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine