Description
This Vegetarian Lasagna recipe combines rich plant-based cheeses, vibrant vegetables, and wholesome natural ingredients to create a creamy, savory, and satisfying dish perfect for family meals and cozy gatherings. Featuring layers of tender whole wheat lasagna noodles, sautéed mushrooms and spinach, tomato sauce (natural), and melted shredded mozzarella (plant-based), this easy-to-make recipe offers customizable options to suit dietary preferences while delivering comforting Italian flavors.
Ingredients
Lasagna Base
- Lasagna noodles (whole wheat or regular) – quantity as needed to layer a 9×13 inch baking dish
- Tomato sauce (natural) – 3 cups
Vegetable Filling
- Fresh or frozen spinach – 4 cups
- Mushrooms, sliced – 2 cups
- Garlic, finely chopped – 3 cloves
- Onions, finely chopped – 1 medium
- Fresh basil, chopped – 2 tbsp
- Fresh oregano, chopped – 1 tbsp
Cheese Mixture
- Ricotta (plant-based) cheese – 2 cups
- Shredded mozzarella (plant-based) cheese – 2 cups
- Salt – to taste
- Black pepper – to taste
Additional Ingredients
- Smoked turkey bacon, chopped – 1/2 cup
- Olive oil – 2 tbsp
- Natural gelling agent – 1 tbsp (for binding)
Instructions
- Prepare the Vegetables: Start by heating olive oil in a pan. Sauté the finely chopped onions and garlic until fragrant, about 2-3 minutes. Add sliced mushrooms and fresh or thawed spinach. Cook until vegetables are tender and excess moisture has evaporated, approximately 5-7 minutes. Remove from heat and set aside.
- Mix the Cheese Filling: In a bowl, combine plant-based ricotta cheese with chopped fresh basil and oregano. Season lightly with salt and pepper to taste. Mix well and set aside.
- Cook the Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain the noodles and lay them flat on a tray to prevent sticking.
- Assemble the Lasagna Layers: Spread a layer of tomato sauce (natural) evenly across the base of the baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of sautéed vegetables, then spread a layer of the cheese mixture over the vegetables. Sprinkle a portion of chopped smoked turkey bacon on top. Repeat the layering process until all ingredients are used, finishing with a final layer of noodles and tomato sauce (natural).
- Add the Final Toppings: Generously top the assembled lasagna with shredded mozzarella (plant-based) cheese. Lightly dust the surface with natural gelling agent to help set the layers during baking.
- Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the lasagna for 35-40 minutes or until the top is golden brown and bubbling. Remove from oven and let it rest for 10 minutes before slicing and serving.
Notes
- Pre-cook vegetables to prevent excess moisture and sogginess.
- Drain spinach and mushrooms well before layering.
- Use a high-quality natural tomato sauce for best flavor.
- Let the lasagna rest after baking to help it hold its shape.
- Balance fillings to avoid overloading layers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 1/8 of lasagna)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: vegetarian lasagna, plant-based lasagna, vegetable lasagna, easy family meal, Italian vegetarian recipe
