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Italian Vegetarian Lasagna

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&# 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 517.5
Dietary: Vegetarian
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
  • 12 sheets Lasagna noodles
  • 2 cups Fresh spinach, chopped
  • 1/2 cup Dry sherry
  • 1 teaspoon Dried basil leaves
  • 1 jar (24 oz) Marinara sauce
  • 15 oz Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water; set aside.
  3. 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. 4
    In a bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan. Mix well.
  5. 5
    Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. 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. 7
    Repeat the layers: 4 noodles, remaining ricotta mixture, remaining spinach, and 1 cup marinara sauce.
  8. 8
    Top with remaining 4 noodles. Cover with remaining marinara sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  9. 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. 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
Read it online: https://www.chefs-mate.com/recipe/italian-vegetarian-lasagna/