Description
A cozy and flavorful vegetarian lasagna recipe packed with colorful fresh vegetables, smooth plant-based cheese, and hearty layers. This dish offers a vibrant, satisfying meal perfect for family dinners or special occasions, featuring savory natural tomato sauce, fragrant herbs, and wholesome plant-based ingredients for a nourishing and delicious plant-forward dinner.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles, classic or no-boil
- 2 cups natural tomato sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried basil (natural)
- 1 teaspoon dried oregano (natural)
- 1/4 teaspoon red pepper flakes (natural), optional
- Salt and freshly ground black pepper to taste
Vegetable Mixture
- 1 medium zucchini, chopped
- 2 cups fresh spinach leaves
- 1 cup mushrooms, sliced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
Plant-Based Cheese Filling
- 1 1/2 cups plant-based ricotta-style cheese
- 1/4 cup nutritional yeast
- 1/2 teaspoon natural gelling agent
- 1 clove garlic, minced
- 2 tablespoons fresh herbs (such as basil and parsley), chopped
Topping
- 1 cup shredded plant-based mozzarella-style cheese
Instructions
- Prepare the vegetables: Wash and chop all vegetables into uniform pieces. In a large pan, sauté mushrooms, zucchini, and bell peppers with minced garlic over medium heat until soft. Stir in fresh spinach leaves and cook until wilted. Remove from heat and set aside.
- Make the tomato sauce mixture: In a saucepan, combine the natural tomato sauce with vegetarian Worcestershire sauce, apple cider vinegar, dried basil, dried oregano, and red pepper flakes if using. Simmer gently for 10 minutes, stirring occasionally, and season with salt and pepper to taste.
- Prepare the plant-based cheese filling: In a bowl, blend plant-based ricotta-style cheese with nutritional yeast, the natural gelling agent, minced garlic, and fresh chopped herbs until smooth and well combined.
- Assemble the layers: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce evenly. Place a layer of lasagna noodles over the sauce, followed by a layer of vegetable mixture, then the plant-based cheese filling. Repeat layering until all ingredients are used, finishing with a top layer of noodles and tomato sauce. Sprinkle shredded plant-based mozzarella-style cheese evenly on top.
- Bake to perfection: Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the lasagna is bubbly and the topping is lightly browned. Let rest for 10-15 minutes before cutting and serving to allow the layers to set.
Notes
- Use no-boil noodles to save time and create tender layers that absorb sauce well.
- Season vegetables and cheese filling lightly to build flavor in every layer.
- Do not over-sauce; too much liquid can make the lasagna soggy.
- Rest the lasagna before serving for easier slicing and firmer layers.
- Experiment with fresh herbs like basil and thyme to brighten flavors.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian lasagna, plant-based lasagna, vegetable lasagna, meatless lasagna, Italian dinner, plant-based cheese lasagna
