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Vegetarian Lasagne

Vegetarian Lasagne recipe image
This hearty vegetarian lasagne combines tender pasta sheets with a creamy mixture of ricotta, eggs, and fresh spinach. The dish is layered with savory spaghetti sauce and melted mozzarella cheese, creating a rich and comforting meal that satisfies the whole family. It&# 226;€™s an excellent choice for weeknight dinners or Sunday suppers, offering a home-style feel without the meat. The combination of textures—from the soft noodles to the cheesy topping—makes every bite delightful. Simple to assemble with pantry staples, this recipe is a reliable favorite that reheats beautifully, making it perfect for meal prep or leftovers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 57.5
Dietary: Vegetarian
Description
This hearty vegetarian lasagne combines tender pasta sheets with a creamy mixture of ricotta, eggs, and fresh spinach. The dish is layered with savory spaghetti sauce and melted mozzarella cheese, creating a rich and comforting meal that satisfies the whole family. It&# 226;€™s an excellent choice for weeknight dinners or Sunday suppers, offering a home-style feel without the meat. The combination of textures—from the soft noodles to the cheesy topping—makes every bite delightful. Simple to assemble with pantry staples, this recipe is a reliable favorite that reheats beautifully, making it perfect for meal prep or leftovers.
Ingredients
  • 10 ounce Package frozen spinach, thawed
Directions
  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    Cook the lasagne noodles according to package directions until al dente, then drain and set aside.
  3. 3
    In a large bowl, combine the thawed and drained spinach, ricotta cheese, eggs, grated Parmesan cheese, salt, pepper, onion powder, and garlic powder. Mix well until combined.
  4. 4
    Spread a thin layer of spaghetti sauce on the bottom of a 9x13 inch baking dish.
  5. 5
    Layer half of the cooked noodles over the sauce in the dish.
  6. 6
    Spread the spinach-ricotta mixture evenly over the noodles.
  7. 7
    Layer the remaining noodles on top of the cheese mixture.
  8. 8
    Top with the remaining spaghetti sauce and sprinkle with grated mozzarella cheese.
  9. 9
    Cover the dish with foil and bake for 25 minutes.
  10. 10
    Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  11. 11
    Let the lasagne rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.5kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 197.5mg9%
Total Carbohydrate 9.0g3%
Dietary Fiber 5.5g22%
Sugars 1.0g
Protein 7.2g15%

* 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

Ensure the frozen spinach is thoroughly thawed and squeezed dry to prevent a watery lasagne.

If using no-boil noodles, you may need to add a little extra sauce or water to the dish to ensure the pasta cooks properly.

For a vegan version, substitute the ricotta with a vegan alternative and omit the eggs, using a flax egg binder if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

You can freeze unbaked lasagne for up to 3 months. Thaw overnight in the refrigerator before baking.

Keywords: lasagna, vegetarian, italian, spinach, ricotta, mozzarella, baked, pasta, cheese, comfort food, dinner, layered, spinach lasagna, easy dinner, frozen spinach, homemade sauce, family meal, leftovers, meal prep, oven-baked
Read it online: https://www.chefs-mate.com/recipe/vegetarian-lasagne/