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Best Vegetarian Lasagna Recipe

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4.1 from 10 reviews

A rich and satisfying vegetarian lasagna featuring layers of tender no-boil noodles, savory baked mushrooms, creamy cottage cheese, spinach, and a blend of mozzarella and vegetarian parmesan cheeses. This recipe combines fresh vegetables and hearty cheeses baked to perfection, topped with optional walnuts for a delightful crunch. Perfect for family dinners or meal prepping, it yields 9 generous servings with a comforting Italian flair.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings

Ingredients

Vegetable Layer

  • 8 ounces mushrooms, sliced
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 2 cups spinach

Sauce and Pasta

  • 1 1/2 cups pasta sauce
  • 8 ounces no-boil lasagna noodles (about 8-10 noodles)

Cheese Layers

  • 1 1/2 cups small curd cottage cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated vegetarian parmesan cheese

Optional Topping

  • 2 Tbsp chopped walnuts (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna layers.
  2. Add Mushrooms: Place the sliced mushrooms into a casserole dish and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper to season evenly.
  3. Bake Mushrooms: Bake the mushrooms for about 10 minutes to release their moisture and infuse flavor, then set the casserole dish aside and drain any excess liquid from the mushrooms.
  4. Add Pasta Sauce: Pour half of the pasta sauce into the casserole dish as the base layer for the lasagna.
  5. Add Lasagna Noodles: Arrange 3 to 4 no-boil lasagna noodles on top of the sauce, breaking them in half if necessary to fit the dish evenly.
  6. Press Down Noodles: Press the noodles down gently so they are covered with approximately 1/4 inch of pasta sauce to ensure even moisture throughout.
  7. Add Cottage Cheese: Spoon half of the cottage cheese evenly over the noodles for a creamy texture.
  8. Add Mushrooms & Spinach: Layer half of the baked mushrooms and spinach on top of the cottage cheese.
  9. Add Cheeses: Sprinkle half of the shredded mozzarella and grated vegetarian parmesan evenly over the vegetables.
  10. Repeat Layers: Repeat steps 4 through 9 with the remaining pasta sauce, noodles, cottage cheese, mushrooms, spinach, and cheeses to build the second layer of the lasagna.
  11. Top With Walnuts: Optionally, sprinkle chopped walnuts over the top layer for added texture and flavor.
  12. Cover & Bake: Cover the casserole dish with foil to prevent drying, then bake for 30 minutes in the preheated oven.
  13. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes to brown the cheese and finish cooking.
  14. Let Cool: Remove from the oven and allow the lasagna to cool for 5 to 10 minutes to set before serving.
  15. Enjoy: Slice and serve your delicious best vegetarian lasagna warm.

Notes

  • No-boil noodles eliminate the need for precooking, simplifying preparation.
  • Draining excess mushroom liquid prevents a watery lasagna.
  • Walnuts add a delightful crunch but can be omitted if preferred.
  • Letting the lasagna rest before serving helps it hold its shape when cut.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/best-vegetarian-lasagna-recipe/