Best 7 Easy Vegetarian Lasagne Recipes

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Indulge in a symphony of flavors with our collection of easy vegetarian lasagna recipes. From classic to innovative, these dishes promise a delightful culinary journey. Dive into the comforting embrace of our classic vegetarian lasagna, a harmonious blend of tender lasagna sheets, savory vegetables, and a velvety béchamel sauce. Experience a taste of the Mediterranean with our sun-kissed spinach and feta lasagna, where spinach and feta cheese dance together in a creamy sauce. Embark on an Indian adventure with our hearty vegetable lasagna, where aromatic spices and fresh vegetables create a vibrant and flavorful masterpiece. For a lighter indulgence, try our zucchini lasagna, where delicate zucchini slices replace traditional lasagna sheets, resulting in a refreshing and healthy twist. Each recipe is carefully crafted to provide a balanced and satisfying meal, catering to diverse dietary preferences and taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 1h15m

Yield 12

Number Of Ingredients 12

12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1 large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
  • Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
  • Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g

EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

This easy vegetarian lasagna is hearty and delicious. Loaded with veggies and cheese it is a perfect meal for your next meatless Monday.

Provided by Deanna

Categories     Main Course

Time 1h

Number Of Ingredients 17

6 Cups spinach, packed (chopped)
2 Cups ricotta cheese
1 Large egg
2 Tbsp olive oil
4 Cups zucchini (diced)
3 Cups bell peppers (red, yellow, orange) (diced)
5 Cups mushrooms (diced)
2 Cups onions (diced)
3 Cloves garlic (minced)
1 Tbsp basil (dried)
1 Tbsp oregano (dried)
1/2 tsp chilli flakes
23 oz tomato sauce (1 large can (680 ml))
5 oz tomato paste (1 can (156 ml))
salt and pepper (to taste)
9 fresh lasagna sheets
2 Cups Shredded mozzarella cheese

Steps:

  • In a medium size bowl, mix the ricotta cheese with the chopped spinach and egg. Mix well and set aside.
  • Heat a large pan on medium heat and add the olive oil, then add the zucchini, peppers, mushrooms, and onion. Cook until vegetables have softened, then drain any liquid that has formed.
  • Add the garlic and cook for about a minute, then add the oregano, basil, chilli flakes, tomato sauce and tomato paste. Cook just until the sauce is heated through.
  • Set oven to 350 degrees and begin assembling the lasagna
  • Spread a thin layer of sauce over the bottom of the pan, then add a layer of noodles.
  • Spread 2/3 of the remaining sauce over the noodles, then add a second layer of noodles.
  • Next spread the ricotta mixture evenly over the lasagna then add the third layer of noodles.
  • Spread the remaining sauce over the noodles, then add the shredded cheese.
  • Cover with aluminium foil and bake for approximately 30 minutes.
  • After 30 minutes you should see the sauce bubbling when you remove the foil. If not, return to the oven until it does. Then remove the foil, turn the oven to broil, and broil for about 5 minutes or until cheese is bubbly.

Nutrition Facts : Calories 440 kcal, Carbohydrate 49 g, Protein 26 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 880 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 to 2 large shallots, thinly sliced (about 3/4 cup)
10 ounces fresh mushrooms, such as shiitakes or buttons, chopped (about 3 cups)
1 pound frozen kale or spinach, thawed
Kosher salt and freshly ground black pepper
One 9-ounce box no-boil lasagna noodles, broken into 2-to-3-inch pieces
2 cups heavy cream
4 cups part-skim ricotta cheese
1/2 cup grated Parmesan
1/2 teaspoon ground nutmeg
1 cup shredded mozzarella
1/8 teaspoon red pepper flakes

Steps:

  • 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
  • 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
  • 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

EASY, HEALTHY VEGETARIAN LASAGNA



Easy, Healthy Vegetarian Lasagna image

Simple to make and very tasty. It freezes amazingly well (largely because of how juicy it is...see Note below). One thing to note about this recipe is that the primary flavor is of fresh, delicious vegetables. I highly recommend not skimping on: salt, pepper, or garlic unless you are going to doctor it with your own spices. I sometimes throw in some dried oregano or some red pepper flakes. Enjoy!

Provided by TaraLaGuera

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

9 lasagna noodles (cooked as directed on box...usually 8-9 minutes)
50 ounces pasta sauce (2 jars)
2 medium zucchini (sliced thinly)
2 roma tomatoes (sliced thinly)
1 red bell pepper (sliced thinly, vertically)
1/2 medium red onion (sliced thinly)
10 white button mushrooms (sliced thinly)
1 small head of broccoli (stem removed, cut into small pieces)
10 leaves basil (thinly sliced)
10 ounces mozzarella cheese (shredded)
2 ounces parmigiano-reggiano cheese (shredded or grated)
14 ounces fat-free ricotta cheese
2 medium eggs
3 garlic cloves (minced or pressed)
6 ounces spinach
salt and pepper

Steps:

  • Preheat oven to 375°F.
  • In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
  • In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
  • Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies.
  • On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
  • Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
  • Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
  • NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.

Nutrition Facts : Calories 320.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 52.1, Sodium 822.3, Carbohydrate 39.3, Fiber 6.7, Sugar 15.6, Protein 15.9

VEGETARIAN LASAGNE



Vegetarian lasagne image

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 17

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
300g lasagne sheets
125g mozzarella
handful cherry tomatoes, halved
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 chopped tomatoes
1 bunch of basil, leaves picked
85g butter
85g plain flour
750ml milk

Steps:

  • To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

EASY 5 INGREDIENT VEGETABLE LASAGNA



Easy 5 Ingredient Vegetable Lasagna image

Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (28 ounce) jar pasta sauce (good quality and preferably natural)
8 ounces no-boil lasagna noodles
15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
3 cups lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
8 ounces part-skim mozzarella cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
  • Cover with a layer of noodles (3 or 4 noodles should be enough).
  • Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
  • Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
  • Spread 1/3 of the remaining pasta sauce over the cheese.
  • Spread 1/3 of the vegetables over the sauce.
  • Sprinkle 1/3 of the mozzarella over the veggies.
  • Repeat twice starting with the noodles and ending with the mozzarella.
  • Cover and bake until the noodles are tender (35 to 40 minutes).
  • Remove cover and bake 5 minutes until cheese starts to become golden.
  • Remove from oven and allow to stand for 5 minutes before cutting into squares.

Nutrition Facts : Calories 330.5, Fat 16, SaturatedFat 8.6, Cholesterol 50.6, Sodium 943.1, Carbohydrate 25.6, Fiber 3.9, Sugar 13.9, Protein 20.4

Tips:

  • For a richer flavor, use a combination of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you don't have a food processor, you can finely chop the vegetables by hand.
  • To make the lasagna ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
  • For a gluten-free lasagna, use gluten-free lasagna noodles.
  • To make the lasagna vegan, use vegan cheese and milk.

Conclusion:

This easy vegetarian lasagna is a delicious and satisfying meal that's perfect for any occasion. It's packed with vegetables and cheese, and it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy vegetarian dinner, give this lasagna a try. You won't be disappointed!

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