Easy Vegetarian Lasagna Recipe



Easy Vegetarian Lasagna Recipe

Easy Vegetarian Lasagna Recipe

Lasagna is a classic Italian dish that is often made with meat, but this recipe is a delicious and meatless alternative. It is made with a variety of vegetables, including zucchini, mushrooms, and spinach, and it is topped with a creamy vegan ricotta cheese sauce. This lasagna is easy to make and it is sure to please everyone at your table.

Ingredients

  • 1 box lasagna noodles
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, thinly sliced
  • 1/2 cup mushrooms, chopped
  • 1/2 cup spinach, chopped
  • 1 (15 ounce) can crushed tomatoes
  • 1 (10 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegan ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the zucchini, mushrooms, and spinach and cook until the vegetables are softened, about 5 minutes more.
  3. In a large bowl, combine the crushed tomatoes, tomato sauce, oregano, salt, and pepper. Stir to combine.
  4. Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish. Top with a layer of lasagna noodles. Spread a layer of vegetables over the noodles, then a layer of ricotta cheese. Repeat layers until the dish is full, ending with a layer of marinara sauce. Sprinkle the Parmesan cheese and basil over the top.
  5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  6. Let the lasagna cool for a few minutes before serving.

    7. FAQ

    Q: Can use regular ricotta cheese in this recipe?

    A: Yes, you can use regular ricotta cheese in this recipe. However, vegan ricotta cheese is a good option for those who are lactose intolerant or vegan.

    Q: Can make this lasagna ahead of time?

    A: Yes, you can make this lasagna ahead of time. Assemble the lasagna up to the point of baking and then cover it with foil and refrigerate. When you are ready to bake, remove the lasagna from the refrigerator and let it come to room temperature for about 30 minutes before baking.

    Q: What can serve with this lasagna?

    A: This lasagna is delicious on its own, but you can also serve it with a side salad or some bread.

    Q: How long will this lasagna last?

    This lasagna will last for up to 3 days in the refrigerator or up to 2 months in the freezer.

    Pros

  • This lasagna is a healthy and hearty meal.
  • It is easy to make and can be prepared ahead of time.
  • It is a great option for vegetarians and vegans.
  • It is sure to please everyone at your table.

Tips

  • To make the lasagna ahead of time, assemble it up to the point of baking and then cover it with foil and refrigerate. When you are ready to bake, remove the lasagna from the refrigerator and let it come to room temperature for about 30 minutes before baking.
  • If you do

easy recipe for vegetarian lasagna

– 1 batch of homemade or store-bought lasagna noodles
– 1 pound of baby spinach
– 1/2 cup of jarred or canned artichoke hearts, cut into 1-inch pieces
– 1/2 cup of jarred or canned sun-dried tomatoes, cut into 1-inch pieces
– 1/2 cup of red onion, diced
– 1/2 cup of red bell pepper, diced
– 1/2 cup of carrot, diced
– 1/2 cup of olive oil
– 1/2 cup of vegetable broth
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese

1 box lasagna noodles
1 can crushed tomatoes
1 can tomato sauce
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

1 can of crushed tomatoes, 1 can of tomato soup, 1 can of vegetable broth, 1/2 cup of red wine, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

You can use tofu, cottage cheese, or mashed beans.

1 can crushed tomatoes
1 can tomato soup
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Violife Mozzarella

You can use tofu, mashed beans, or even a plant-based meat alternative.

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