Best 8 Convenient Vegetarian Lasagna Recipes

VEGETABLE LASAGNA

Steps:

• Preheat oven to 200C/390F.
• Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
• Roast for 25 minutes, turning at 15 minutes, until tender and browned.
• Remove from oven, loosen from tray with spatula while warm (can stick when cools).
• Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
• Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
• Remove from stove and let cool for 5 minutes before using.
• Place ingredients in a bowl and mix until combined.
• Preheat oven to 160C/320F.
• Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
• Cover with lasagna sheets, tearing as required to fit.
• Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
• Cover with lasagna sheets. Spread over Ricotta mixture.
• Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
• Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
• Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

EASY VEGETABLE LASAGNA

Steps:

• In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
• Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
• Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

CONVENIENT VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
• Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
• Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

CONVENIENT VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
• Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
• Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

CONVENIENT VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
• Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
• Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)

Steps:

• For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
• Saute the garlic and onion in a large, wide bottomed saucepan.
• Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
• When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
• Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
• Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
• Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
• Once the butter and flour are blended, slowly add the milk, again stirring as you do.
• Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
• Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
• Bake about 25 minutes in ? degree oven and serve to great delight.
• NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
• NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!

OVERNIGHT VEGETARIAN LASAGNA

Steps:

• Cook and drain noodles as directed on package.
• Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
• In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
• In a small sauce pan, saute the garlic, then add the marinara and heat through.
• Heat oven to 350 degrees.
• Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
• Place 3 lasagna noodles over the marinara.
• Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
• Spread remaining marinara over the cheese.
• Top with 3 more noodles.
• Spread half the vegetable/bean mixture over the noodles.
• Sprinkle with one cup of the mozzarella cheese.
• Top with remaining 3 noodles.
• Spread with remaining vegetable mixture.
• Sprinkle with remaining mozarella.
• Cover with foil and refrigerate for 24 hours.
• Bake, uncovered, for 35-40 minutes.
• Allow to stand for 10 minutes before cutting and serving.

VEGETARIAN LASAGNA

Steps:

• Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
• Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
• Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
• Heat oven to 400°F. Bake covered for 45 minutes.
• Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.