on Nov 21, 2019, Updated Sep 27, 2024 There is nothing quite like digging into layers and layers of pasta stuffed with veggies, sauce, cheese and more cheese. To be honest with you, I make those quick 30-minute lasagna for weeknight dinners quite often. But you’ll agree with me that sometimes you just need the real deal. And this easy Vegetarian Lasagna is something all pasta lovers need to try at least once! In this recipe, I breakdown all the steps of making this lasagna, as well as walk you through the kind of pasta you need to use, how to freeze it, and so much more. Think of this article like a little crash course in making the best homemade lasagna! So let’s get started…
Reasons To Love This Vegetarian Lasagna
Super customisable. You can add or subtract whatever veggies you have available Perfect clear-the-fridge kind of recipe Rich in fiber, minerals, nutrients and essential vitamins, thanks to being loaded with veggies The sauce is made from scratch, meaning you know exactly what’s going into this recipe
Veg Lasagna Ingredient Overview
I’ve used the vegetables that I think go best in a lasagna – red bell peppers, mushrooms and zucchini. The easiest and fastest way to prepare them is by pan roasting them in some oil with onions and garlic. But you can also roast them in the oven. We also have spinach in the recipe that goes in the spinach ricotta layer. So you really have a ton of veggies that go here!
How to Layer The Lasagna
This is a really simple process and there’s no right or wrong way to do it.
Brush the base of the casserole with oil (this helps the lasagna from sticking to the bottom) Spread a little sauce Cover the base with lasagna sheets (this helps to form a base so that the lasagna doesn’t fall apart when you try serving) Spread the ricotta spinach mixture Place another layer of lasagna sheets Add a layer of the vegetables Spoon some sauce and cheese over this Layer with lasagna sheets, more sauce and cheese and then bake!
Richa’s Top Tips
Even though this is a vegetarian recipe, you can easily add shredded chicken or any other protein of your choice to make it more wholesome After removing the lasagna from the oven, allow it to rest for about 10 minutes before serving. This will help the cheese settle down, and deliver a clean cut when serving.
This lasagna is all kinds of amazing. And it tastes great out of the oven when it’s warm and bubbly. But an even better thing with this lasagna is that it tastes even better the next day when the layers have had more time to sit together. And if you freeze it and reheat it a month later, it still tastes fantastic! So all I’m saying is, it’s time to make yourself a nice big batch of vegetarian lasagna…right away!
Watch Vegetarian Lasagna Recipe Video
More Vegetarian Pasta Recipes
Jalapeno Mac and Cheese Tomato Basil Pasta White Sauce Pasta with Veggies Lemon Mushroom Kale Linguine Sunday Veggie Pasta Pasta in Jalapeno Pesto One-Pot Vegetable Pasta
