Vegetarian Lasagna Recipes For Dinner
This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that’s perfect for feeding a large group.
You can never go wrong with a cheesy baked pasta, some of my favorite renditions include chili mac, buffalo chicken pasta, and this lasagna loaded with plenty of spinach and cheese.
Lasagna is a comfort food classic, no one can resist all those layers of tender pasta with plenty melted cheese. This spinach lasagna contains a generous amount of greens, and is loaded with flavor. You won’t miss the meat, I promise!
Vegan Lasagna Roll Ups Recipe
This dish starts with a spinach and ricotta filling, which is a mixture of cooked chopped spinach, ricotta, mozzarella, parmesan, herbs and spices. Build the lasagna by placing marinara sauce in the bottom of a baking pan. Layer on cooked lasagna noodles, the spinach-ricotta mixture and the marinara sauce. Repeat the layers until the pan is full, making sure that the marinara sauce is the top layer. Bake the lasagna covered, then uncover, add a layer of shredded cheese, and bake the lasagna until the cheese is melted and golden brown. Once the dish is baked, let it cool for a few minutes, slice it and serve.
This spinach lasagna is a delicious as-is, but you can add some of your favorite flavors to customize it to your tastes.
For this recipe, you have to cook the lasagna noodles before building the lasagna. Cook the noodles in salted boiling water according to the directions on the package, then lay the cooked noodles on a flat surface so that they won’t stick together.
Hearty Healthy Vegetable Lasagna (super Easy Recipe!)
To reheat a pan of refrigerated lasagna in the oven, simply cover it with foil and bake it at 350 degrees F. The lasagna will take around 30 – 40 minutes to reheat.You can reheat a single slice of refrigerated lasagna in the microwave by cooking it on high for 2 minutes. If the lasagna is not heated all the way through after two minutes, rotate it and microwave in 20 second increments until it’s hot.
You can freeze lasagna in a pan or as individual servings. Make sure the lasagna is in an airtight container or bag. You can bake a lasagna from frozen, just make sure to add another 20-30 minutes to the cooking time. To reheat individual slices, heat in the microwave for 3-4 minutes or until warmed through.
This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that's perfect for feeding a large group.
Vegetable Lasagna With Broccoli
Calories: 364 kcal | Carbohydrates: 37 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 8 g | Cholesterol: 73 mg | Sodium: 814 mg | Potassium: 512 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2450 IU | Vitamin C: 22 mg | Calcium: 315 mg | Iron: 2 mgI set out to create the best vegetable lasagna recipe. Here it is! This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.
Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights, and this is it. The tomato sauce is the same across all three recipes, but the vegetables vary.
Spinach Lasagna {quick And Easy!}
For this recipe, you’ll chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, add spinach to the skillet and cooked it down for a few minutes so it doesn’t get too soggy.
The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. This lasagna might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings.
Enjoy, and please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.
Vegetable Lasagna With White Sauce
Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices.
*Lasagna noodle recommendations: I like to use DeLallo’s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Change it up: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice!
Easy Baked Vegetable Lasagna Primavera
Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t done cooking in the time specified here. Reheated leftovers were ok, though.)
Make it dairy free/vegan: Double the recipe for my vegan sour cream (also available in my cookbook, page 217) and use 2 cups instead of the cottage cheese. Skip the step where you would blend the cottage cheese and just barely blend the spinach/veggies into the sour cream. Omit the mozzarella and use all of the tomato sauce for the final layer. Serve the lasagna with a dollop of additional sour cream on top or, better yet, my basil pesto.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Homemade Vegan Lasagna With Tofu Ricotta
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
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© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This Vegan Lasagna Recipe is the absolute best, and it’s also a delicious high-protein pasta dinner! It’s such anultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
The Best Vegan Lasagna
Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.
Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:
I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:
Easy Vegetarian Lasagna With Step By Step Directions
Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Summer Vegetable Lasagne
Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:
Vegetarian Spinach Lasagna Roll Ups
Lasagna is a pretty filling
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