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Not your average Vegetarian Lasagne! This recipe uses very finely chopped vegetables along with nuts for texture to make a really ‘meaty’ sauce. Layered with ricotta for an instant cheese sauce, it’s the perfect pairing.
I’m always trying to find ways for us to eat a little less meat, so, more veggie recipes AND we love lasagne, but, can I confess? I’ve never liked Vegetarian Lasagne.. Spoiler: until now.
I’ve always found the texture of very chunky vegetables just doesn’t work for me when layered with pasta. So I thought, what if I chop them super finely? And add some nuts for texture? And make my life more simple with ricotta rather than white sauce?
And my friends, HERE WE ARE! It is so good and is worth all of those years of eating bad veggie lasagnes I think. I hope you’ll love it ❤️
Why you’ll love this Vegetarian Lasagne recipe
⭐️ Perfect for veggies and meat-eaters
⭐️ Super simple, no cook sauce
⭐️ Packed with vegetable goodness
Sarah’s notes
Lasagne al Forno – or lasagna if that’s how you prefer to spell it – the Italian classic that we’ve all come to love (and adapt to make our own!) can come in many forms, and I’ve given lots of them a try.
From using my slow cooker to even making it all in one pan (a secret cheat recipe found in my One Pan recipe book) and even a Mexican Lasagne.
For this one though, we’re sticking to a hearty, homemade veggie version, and even if you’re a meat lover, I assure you that you’ll still love this.
Vegetarian Lasagne Ingredients
- Mushrooms – Chestnut as they have heaps of flavour.
- Courgettes – Also known as zucchini.
- Walnuts – Please do add these. They make such a difference.
- Passata and tomato puree – Use good quality for the tomato base if you can.
- Herbs – A little garlic powder and dried oregano.
- Pesto – A shortcut to lots of extra taste.
- Lasagne sheets – Go for the dried kind for this recipe.
- Cheeses – A winning combination of ricotta and mozzarella.
How to make Vegetarian Lasagne
1. Put the mushrooms and courgettes into your food processor. Pulse to blend until they are all very roughly chopped. (Into about 1cm – 2cm pieces.)
2. Now add the walnuts, passata, garlic powder, oregano and pesto. Pulse again to chop the walnuts a little, reduce the size of the vegetable pieces and combine everything as per the recipe below.
3. In a separate bowl mix the ricotta with the lemon zest and plenty of salt and pepper.
4. In an ovenproof roasting dish (approx 25cm x 20cm) spoon in about a THIRD of the vegetable mixture. Top with a THIRD of the pasta sheets.
5. Now add a THIRD of the ricotta mixture and a THIRD of the mozzarella.
6. Repeat to create two more layers, finishing on a layer of mozzarella. Bake as per recipe below.
Substitutions
- Gluten Free Vegetarian Lasagne – You can make this gluten free with GF lasagne sheets.
Leftovers & Storing
In the fridge You can make this ahead and refrigerate BEFORE cooking. Cover and keep it chilled for up to 3 days, then cook when you’re ready.
Alternatively, if you have leftovers, simply refrigerate and reheat thoroughly when you’re ready to enjoy again (up to 3 days).
In the freezer You can freeze once cooked, defrost and reheat fully before serving.
More family friendly vegetarian dinners…
Winter Warmers
Vegetarian Chilli {Easy & Delicious!}
Under 15 minutes
Halloumi Fajitas {15 Minute Meal}
Vegetarian
The ULTIMATE Vegetarian Cottage Pie
Slow Cooker
Slow Cooker Chickpea Curry {Chana Saag}
FAQs
I have replaced the white sauce (aka béchamel) here used in traditional lasagne with ricotta. It saves the extra step and adds extra cheesy flavour.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Vegetarian Lasagne {Easy & Delicious}
Ingredients
- 250 g Chestnut mushrooms
- 3 Courgettes, (Zucchini)
- 150 g Walnut pieces
- 1 kg Passata
- 2 tsp Garlic granules
- 2 tsp Dried oregano
- 3 tbsp Pesto
- 750 g Ricotta cheese
- 1 Lemon, Zest only
- 250 g Lasagne sheets
- 250 g Grated mozzarella
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180C.
- Put the mushrooms and courgettes into your food processor. Pulse to blend until they are all very roughly chopped. (Into about 1cm – 2cm pieces.)
- Now add the walnuts, passata, garlic powder, oregano and pesto. Pulse again to chop the walnuts a little, reduce the size of the vegetable pieces and combine everything. (The vegetable pieces should resemble the texture of mince, without being so fine that it has disintegrated.)
- In a separate bowl mix the ricotta with the lemon zest and plenty of salt and pepper.
- In an ovenproof roasting dish (approx 25cm x 20cm) spoon in about a THIRD of the vegetable mixture. Top with a THIRD of the pasta sheets, and a THIRD of the ricotta mixture and a THIRD of the mozzarella.
- Repeat to create two more layers, finishing on a layer of mozzarella.
- Bake for 50 – 70 minutes or until the pasta is cooked through (poke a knife in to test) and the cheese is golden and bubbling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
