Vegetarian lasagna is a delicious and versatile dish that can be enjoyed by people of all dietary preferences. Whether you're a committed vegetarian, a flexitarian, or simply looking for a meatless meal, this dish is sure to please. With its layers of hearty vegetables, creamy sauce, and melted cheese, vegetarian lasagna is a satisfying and flavorful meal that even the most dedicated meat-eater will love. In this article, we'll explore some of the best vegetarian lasagna recipes that are sure to impress everyone at your table.
Here are our top 5 tried and tested recipes!
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.
Provided by Juliana Hale
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g
VEGETABLE LASAGNA
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 25
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!
Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
THE BEST VEGETARIAN LASAGNA RECIPE EVER
Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
- Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
- Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
- Add the parsley, then remove from the heat.
- Heat the oven to 375 degrees Fahrenheit.
- Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
- Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
- Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
- Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
- Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
- Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.
Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving
VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)
I came up with this recipe on my own after taking the best from several others I'd tried. The last time I made this for a party, everyone went crazy for it. I received two of the best compliments I've ever received for my cooking. One person told me it was the best lasagna he'd tasted in his life. The other person, an Italian woman, told me this was better than her mother's recipe. On that note, here is the recipe which I prefer to make vegetarian but with the meat variation mentioned at the bottom. Please note that I use ingredients and quantities "by feeling" for this recipe but I've done my best to give you exact measurements. Feel free to contact me with questions.
Provided by Jess March
Categories One Dish Meal
Time 1h30m
Yield 1 9x13 lasagna dish (possibly more), 8-10 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 492.1, Fat 17.8, SaturatedFat 10.4, Cholesterol 51.3, Sodium 392.3, Carbohydrate 59.9, Fiber 4.9, Sugar 8.3, Protein 25.2
VEGETARIAN LASAGNA
This recipe is from http://www.everyday-vegetarian-recipes.com and it's the best vegetarian lasagna ever! The vegetables are slowly roasted in the oven for a rich, smoky flavor that meat eaters will love as much as vegetarians. It looks impressive and tastes amazing. It's light too using cottage cheese instead of white sauce.
Provided by veggie-fan
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the eggplant, zucchini, pepper and onion into chunks and put them in an oven tray with the tomatoes and garlic.
- Add a couple of tablespoons of extra virgin olive oil and season well with salt and pepper. Stir well and roast in the oven at 200c/400F for 45 minutes to an hour until the vegetables are very soft and starting to brown.If they get slightly blackened all the better for the flavor. Just don't BURN!
- When the vegetables are cooked, stir in the olives and basil and you are ready to start layering.
- Put one third of the vegetable mixture at the base of a heatproof baking dish. Cover with one third of the mozzarella and follow with a layer of lasagna sheets. Add a third of the cottage cheese or ricotta.
- Repeat these layers, finishing with a layer of cottage cheese or ricotta and sprinkle with Parmesan.
- Bake the lasagna for about 30-40 minutes until golden.
- Serve with a green salad, some Italian bread and, of course some Italian red wine!
Nutrition Facts : Calories 375, Fat 25.6, SaturatedFat 13.6, Cholesterol 77.5, Sodium 303.7, Carbohydrate 17.3, Fiber 5, Sugar 7, Protein 21.4
Tips:
- Use a variety of vegetables. This will give your lasagna a more complex flavor and texture. Some good options include spinach, kale, mushrooms, zucchini, and eggplant.
- Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them.
- Use a flavorful cheese blend. A combination of mozzarella, Parmesan, and ricotta cheeses is a classic choice.
- Don't skimp on the sauce. A good sauce will help to bind the lasagna together and give it a rich flavor.
- Let the lasagna rest before serving. This will give the flavors a chance to meld together and the lasagna a chance to set.
Conclusion:
This vegetarian lasagna is a delicious and satisfying meal that is sure to please everyone at your table, even meat-eaters. It's packed with flavor and has a rich, creamy texture. Plus, it's easy to make and can be prepared ahead of time. So next time you're looking for a vegetarian lasagna to make, give this recipe a try. You won't be disappointed!
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