Italian Vegetarian Lasagna

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
Layered pasta dish with rich tomato sauce, spinach, and melted cheese
Italian Vegetarian Lasagna recipe image

This hearty Italian Vegetarian Lasagna is a comforting classic featuring tender pasta sheets layered with savory ricotta, vibrant spinach, and a robust tomato basil sauce. It’s a satisfying meal that balances creamy textures with bright, herbal flavors. Perfect for family dinners or potlucks, it reheats beautifully and feeds a crowd with ease. Simple to assemble yet impressive in presentation, this dish brings warmth and tradition to your table without the need for meat.

Italian Vegetarian Lasagna recipe image
Print Recipe

Italian Vegetarian Lasagna

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 517.5

Description

This hearty Italian Vegetarian Lasagna is a comforting classic featuring tender pasta sheets layered with savory ricotta, vibrant spinach, and a robust tomato basil sauce. It&# 226;ÂÂs a satisfying meal that balances creamy textures with bright, herbal flavors. Perfect for family dinners or potlucks, it reheats beautifully and feeds a crowd with ease. Simple to assemble yet impressive in presentation, this dish brings warmth and tradition to your table without the need for meat.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water; set aside.
  3. In a large skillet, sauté chopped spinach in a little oil until wilted. Add dry sherry and dried basil, cooking for 1 minute. Remove from heat.
  4. In a bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan. Mix well.
  5. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. Layer 4 noodles over the sauce, overlapping slightly. Spread half of the ricotta mixture over the noodles. Add half of the spinach mixture. Drizzle with 1 cup marinara sauce.
  7. Repeat the layers: 4 noodles, remaining ricotta mixture, remaining spinach, and 1 cup marinara sauce.
  8. Top with remaining 4 noodles. Cover with remaining marinara sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  9. Cover dish with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, until cheese is bubbly and golden.
  10. Let lasagna rest for 10-15 minutes before slicing to allow layers to set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 517.5kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 3.5g18%
Cholesterol 63.0mg21%
Sodium 1878.9mg79%
Total Carbohydrate 71.6g24%
Dietary Fiber 5.4g22%
Sugars 1.6g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual slices in the microwave or covered in the oven at 350ðF.

Freezing: You can freeze unbaked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to the baking time.

Variations: Add roasted zucchini, eggplant, or mushrooms for extra texture and flavor. For a vegan version, substitute dairy cheeses with vegan alternatives.

Tips: If using no-boil noodles, add an extra 1/2 cup of water to the sauce to ensure the pasta cooks properly in the oven.

Keywords: lasagna, vegetarian, italian, spinach, tomato sauce, ricotta, mozzarella, baked pasta, comfort food, family dinner, cheese, basil, layered, oven, easy, meal prep, dinner party, classic, homemade, delicious
Recipe Card powered by WP Delicious