Description
Enjoy a comforting and wholesome Vegetarian Lasagna featuring layers of creamy plant-based cheeses, fresh garden vegetables, and perfectly seasoned tomato sauce (natural). This adaptable and easy-to-make dish offers rich flavors and textures that satisfy both longtime veggie lovers and those exploring meatless meals.
Ingredients
Lasagna Components
- Lasagna noodles: 12 sheets (regular or no-boil)
- Plant-based ricotta (cheese): 2 cups
- Plant-based shredded mozzarella (cheese): 2 cups
- Smoked turkey bacon, diced: 1/2 cup
Vegetables
- Fresh spinach, chopped: 2 cups
- Zucchini, thinly sliced: 1 medium
- Mushrooms, chopped: 1 cup
- Garlic, minced: 3 cloves
- Onion, finely chopped: 1 medium
Tomato Sauce (Natural)
- Crushed tomatoes: 3 cups
- Vegetarian Worcestershire sauce (natural): 1 tablespoon
- Natural gelling agent: 1/2 teaspoon
- Olive oil: 2 tablespoons
- Fresh or dried herbs (basil, oregano, thyme): 1 tablespoon mixed
- Salt and pepper: to taste
Instructions
- Prepare the vegetables: Wash and thinly slice zucchini, chop mushrooms, and roughly chop fresh spinach. Lightly sauté garlic and onion in olive oil over medium heat until fragrant and translucent, then add mushrooms and cook until softened. Stir in spinach and cook until wilted. Season with salt, pepper, and herbs. Set aside to cool slightly.
- Make the tomato sauce: In a separate pan, combine crushed tomatoes with garlic, herbs, vegetarian Worcestershire sauce (natural), salt, and a pinch of natural gelling agent. Simmer gently, stirring occasionally, until the sauce thickens slightly to a perfect consistency for layering.
- Mix the plant-based ricotta filling: In a bowl, mix plant-based ricotta (cheese) with finely chopped fresh basil, a pinch of salt, and black pepper until smooth and creamy.
- Assemble the layers: Lightly grease your baking dish. Start with a thin layer of tomato sauce at the bottom, then cover with lasagna noodles. Spread a layer of the ricotta mixture, followed by the sautéed vegetables and a sprinkle of smoked turkey bacon pieces. Add a layer of shredded plant-based mozzarella (cheese). Repeat layering until the dish is nearly full, finishing with noodles topped generously with sauce and shredded mozzarella on top.
- Bake to perfection: Preheat the oven to 180°C (350°F). Cover the lasagna with foil and bake for 35 minutes. Remove the foil and bake for an additional 10–15 minutes or until the top is bubbly and golden. Let it rest for 10 minutes before slicing for neat portions.
Notes
- Sauté the vegetables well to reduce moisture and enhance flavor.
- No-boil noodles save time and absorb sauce effectively.
- Let the lasagna rest after baking to help layers set for clean slicing.
- Season each component (sauce, cheese mix, veggies) individually for balanced flavor.
- Use extra sauce to keep layers moist and prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- 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, meatless, comfort food, Italian, gluten free option, easy recipe
