veggie lasagna

<p>This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!</p>

Skinny Spinach Lasagna

butter

garlic

thyme

spinach

ricotta cheese

salt

nutmeg

lemon juice (optional, to taste)

no-boil lasagna noodles

spaghetti

mozzarella cheese

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9&#215;13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

We aren't big TV watchers and had the same dilemma!! We finally got one, but only watch a few Netflix shows. We love White Color! This lasagna is gorgeous Lindsay - love that you've made is skinny and packed it with spinach!

I own ALL 7 seasons of The West Wing. I used to watch it over and over and over !! When you are finished with that make SURE you get " The Newsroom' . IT was on HBO. Only 3 seasons but it was written and produced by the genius Aaron Sorkin who also wrote The West Wing. Watching that AND having this delicious lasagna ??? Priceless !

I am not a huge TV watcher at all, but the hubby is! I do not think he would know what to do without it - so sad. 

Just give me three hours a week to watch The Walking Dead, The Following, and The Good Wife. That's it. 

By the way, Lindsay ... this looks awesome and looks like it is weight watchers friendly, only 7 points - yum!

https://www.youtube.com/watch?v=u-QrF6rrd4U

This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - with just 250 calories per serving.

Full recipe: http://pinchofyum.com/skinny-spinach-lasagna

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Marinara Sauce: http://amzn.to/2pE2Egs

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This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!





This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.





Vegan Lasagna With Tofu Ricotta

lasagna noodles (standard size, enough for 3 layers)

olive oil

½ of a large yellow onion, diced

mushrooms

¼ cup of unsweetened, plain soy milk

lemon juice

basil basil leaves

marinara sauce (store-bought or from the recipe

basil leaves,

In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Bake for 45 minutes. Garnish with the basil leaves (if using).

I pre-ordered the friendly vegan cookbook, and LOVE it. This is now going to be a weekly dinner in our family. We all thought it was the best lasagna we have ever had. My kids are even obsessed with it, and my 6 year old wants to eat it every day. He actually asked for it for breakfast this morning haha. ❤️

Love making this lasagna, it's a regular in my house! Also great for meal prepping and for when guests are staying in town. YUM!

https://www.youtube.com/watch?v=RXt2vDTq0H0

This vegan lasagna recipe is a family favorite and comes from our book, The Friendly Vegan Cookbook! The vegan ricotta cheese is made from tofu and spices, mixed with sautéed onions, garlic, spinach, basil, and mushrooms, and makes for the most delicious pre-ahead meal. You can make a big batch that will feed your family for days! Recipe link below. 

▹ Full Recipe: https://worldofvegan.com/lasagna (printer-friendly)
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Easy Vegan Lasagna With Tofu Ricotta

Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!

Vegetable Lasagna

potato

red bell peppers (chopped)

onion

zucchini (chopped)

basil

(24-ounce

balsamic vinegar

(15-ounce) ricotta cheese

cheese

Parmesan cheese (divided)

oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)

basil (for serving)

Preheat

Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.

Cook

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.

Stir

Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.

In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.

Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.

Arrange

Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.

Assemble

Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.

Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).

Spread

Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.

Sprinkle

Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.

Bake

Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick—I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.

Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.

Serve

Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

This Spinach Lasagna from Delish.com will be the best veggie lasagna of your life. 

Spinach Lasagna

lasagna noodles

onion,

garlic,

kosher salt

black pepper

oregano

spinach,

ricotta

c. Parmesan

cinnamon

mozzarella

c. marinara

parsley,

I would absolutely have taken out the cinnamon, it ruined it for me and was definitely noticeable.  Wish I would have read the other comments before making.  Also I would prefer fresh over frozen spinach.

I liked the cinnamon just fine. If you are going to sub or add nutmeg I would cut it to 1/8 tsp

This recipe is fabulous! Every time I’ve made it is has come out perfectly, cinnamon included, and I followed the recipe. Use what you wish, it is delicious!!!

Great recipe, really easy to make. I didn't add as much cinnamon that it called for - the small amount added the smallest hint of warmness this recipe really does benefit from.

The cinnamon was definitely not a good addition & it seemed to dry. More sauce would have kept the pan moist.

Combining this (without cinnamon) with a spinach lasagne recipe from my mother in law for tonight's dinner.  I already know it will be delish!!

Excellent I've never thought of putting cinnamon in but it added that extra kick my daughter said its 500 times better than Amy's frozen store bought ones!

I don’t  think that you need Cinnamon because it tastes great without it.

hey pro tip add more liquid if your making this w fresh spinach. also dont add cinnamon. i dont care how traditional it is. it sucks.

So good!  The meat lasagna was passed over repeatedly for this one.  I used two cups of fresh spinach and it was delicious!

This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you've got dinner!

Super Easy Skinny Veggie Crockpot Lasagna

ricotta cheese OR cottage cheese

vegetables

Pesto (to taste)

Parmesan cheese

parsley

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don&#8217;t stick.

Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking &#8211; not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don&#8217;t do this it will probably be more like lasagna soup &#8211; still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

Hi! Thank you for the recipe! Are there any other substitutes for the kale?

Thanks!

This looks so delicious! I have been looking for recipes to try in my new crockpot and this one seems perfect.

How did it compare to regular lasagna?

https://www.youtube.com/watch?v=Wgfyss0sDUE

Skinny Veggie Crockpot Lasagna! Packed with good-for-you veggies, super easy to make, and made with a handful of simple ingredients.

Full recipe: http://pinchofyum.com/super-easy-skinny-veggie-crockpot-lasagna

PRODUCTS (Amazon affiliate links)
Pasta Sauce: http://amzn.to/2kesvZ5
Lasagna Noodles: http://amzn.to/2lzSBHx

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Skinny Veggie Crockpot Lasagna

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Veggie Lasagna Stuffed Portobello Mushrooms

baby spinach (chopped)

red bell pepper

parmesan cheese

basil leaves (chopped)

portobella mushroom caps

marinara sauce

Preheat the oven to 400F. Spray a baking sheet with oil.

Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well.

Add the cooked vegetables and basil and mix.

Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

Feel less guilty with this Vegan Lasagna from Delish.com. 

Vegan Lasagna

(14-oz) package firm tofu, drained

garlic cloves,

baby bella mushrooms, sliced

c. all-purpose flour

c. almond milk (or other non-dairy milk)

yeast

garlic powder

tomatoes, thinly sliced

c. thinly sliced basil,

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.

Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.

In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.

Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.

Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.

Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.

Sooo good- I only used 9 lasagna noodles- not whole box- and used whole jar of sauce- will definitely make again!

This recipe is delicious! I made this for a family get-together because my nephew is vegan. Everyone ate it and raved about how good it is. I will definitely make it again!

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together.

Top 9 veggie lasagna recipes from across the web

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

Top Tags

Skinny Spinach Lasagna

Skinny Spinach Lasagna

Vegan Lasagna With Tofu Ricotta

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Spinach Lasagna

Super Easy Skinny Veggie Crockpot L...

Veggie Lasagna Stuffed Portobello M...

Vegan Lasagna

Spaghetti Squash Lasagna

Top 9 veggie lasagna recipes from across the web

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

Top Tags

Skinny Spinach Lasagna

Skinny Spinach Lasagna

Vegan Lasagna With Tofu Ricotta

Vegetable Lasagna

Spinach Lasagna

Super Easy Skinny Veggie Crockpot L...

Veggie Lasagna Stuffed Portobello M...

Vegan Lasagna

Spaghetti Squash Lasagna

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