Description
A hearty and wholesome Vegetarian Lasagna packed with fresh vegetables and creamy plant-based cheese, offering layers of rich flavor and texture. This easy recipe is perfect for any weeknight and suitable for cooks at all skill levels.
Ingredients
Scale
Main Ingredients
- Lasagna noodles (no-boil or regular), enough for 3-4 layers
- 2 cups fresh spinach, washed and roughly chopped
- 2 cups mushrooms, sliced
- 3 cups natural tomato sauce (plant-based)
- 1 1/2 cups plant-based ricotta (plant-based)
- 1 1/2 cups shredded plant-based mozzarella (plant-based)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Heat olive oil in a large pan over medium heat. Sauté the finely chopped onion and garlic until fragrant and translucent. Add sliced mushrooms and cook until tender and golden. Stir in fresh spinach and cook until wilted. Season lightly with salt and pepper. Set aside to cool slightly.
- Make the tomato sauce: In the same pan, add additional olive oil if needed. Pour in the natural tomato sauce, vegetarian Worcestershire sauce, and apple cider vinegar. Stir gently and let the sauce simmer for 10 minutes to blend flavors.
- Prepare the plant-based cheese mixture: In a bowl, combine the plant-based ricotta with the natural gelling agent, salt, pepper, and chopped fresh basil. Mix thoroughly until creamy and well combined.
- Assemble the layers: Spread a thin layer of tomato sauce in the bottom of a baking dish to prevent sticking. Add a layer of lasagna noodles, followed by a generous layer of the vegetable mixture, then spoon dollops of the plant-based cheese mixture. Repeat the layers, finishing with noodles topped with the remaining tomato sauce and a sprinkle of shredded plant-based mozzarella.
- Bake until bubbly and golden: Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese and allow edges to bubble.
Notes
- Use no-boil noodles to save time, as they cook fully during baking.
- Drain excess liquid from sautéed vegetables to avoid soggy layers.
- Layer ingredients evenly for balanced flavor and texture in every bite.
- Allow the lasagna to rest for 10 minutes after baking to set the layers and make slicing easier.
- Add fresh basil or parsley as garnish for a bright, fresh flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegetarian lasagna, plant-based cheese, vegetable lasagna, easy dinner, healthy lasagna, gluten free option
