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Easy Vegetarian Lasagna

A simple and fresh lasagna recipe. Easy vegetarian lasagna.
Prep Time40 mins
Cook Time30 mins
Course: casserole, Main Course
Cuisine: Italian
Keyword: lasagna, vegetarian
Servings: 8 people
Author: Trish | The In Fine Balance Food Blog

Ingredients

  • 3 cups Italiano cheese, shredded
  • 8-9 no cook, dried lasagna noodles

Sauce

  • 1 Tbsp olive oil
  • 1 small onion, finely diced
  • 2 tsp italian spices
  • 1/2 tso chili flakes
  • 1 796ml can whole tomatoes San Mazano are best
  • 1 796ml can diced tomatoes no salt added
  • 2 tbsp white sugar
  • 1 tsp sea salt

spinach and mushroom layer

  • 1 small white onion, finely diced
  • 2 cloves garlic crushed or minced
  • 1/2 tsp red chili flakes
  • 1 tsp dried Italian herbs
  • 4 portobello mushroom caps, gills removed and chopped
  • 1/2 tsp sea salt
  • 6 oz fresh baby spinach

Cheese layer

  • 650 mls ricotta cheese
  • 1/2 cup parmesan cheese grated
  • 1/2 tsp lemon zest
  • 1 tsp Italian spices
  • 2 cloves garlic crushed or minced
  • 1/2 tsp sea salt
  • 2 Tbsp fresh basil

Instructions

To Make Sauce

  • In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.

For Vegetable layer

  • In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside

For cheese layer

  • In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.

Assemble Lasagna

  • At this point, if your tomato sauce is a bit on the thick side, add a 1/2 cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
  • In a 9x12 glass casserole dish, spread a 1/2 cup of sauce on the bottom. Lay 3 noodles, lenghtwise across bottom on casserole dish. On top of noodles spread 1/2 of ricotta cheese mixture, top with 1 cup of shredded cheese and 1/4 of the tomato sauce.
  • Layer 3 more noodles, 1/4 of the tomato sauce and spread spinach and mushroom mixture evenly. top with 1 cup of shredded cheese and remaining 1/2 of the ricotta cheese mixture.
  • Drizzle 1/4 of the tomato sauce on top of cheese mixture, layer remaining 3 noodles. Spread remaining sauce over nooodles and top with 1 cup of shredded Italian cheese.
  • Cover with aluminium foil and bake at 350 for 30 minutes. Remove cover and bake for another 20 minutes or until cheese on top is bubbly.