Vegetarian Lasagna

Vegetarian Lasagna

Whether you spell it lasagna or lasagne, this hearty casserole is popular with nearly everyone and can easily be made as a vegetarian entrée. Learn more about making vegetarian lasagna or try one of the tried and true recipes for delicious vegetable lasagna, included below.

Pasta dishes are mainstays of the American and European vegetarian diets. Not only is pasta filling and nutritious, it is extremely versatile. Of course, pasta has gotten something of a bad rap in the last couple years along with its fellow carbohydrates; remember that you can always substitute whole grain pasta for traditional semolina in most recipes.

Lasagna is one of the quintessential pasta dishes, since it incorporates several food types into one pan. In addition, it is just as easy to make a vegetarian lasagna that is delicious and nutritious as to make one with meat in it. Try one of these vegetarian lasagnas, or customize it to come up with your own variation.

Keep in mind that you can almost always substitute low or non-fat ricotta, mozzarella and other ingredients to keep the calories lower if you are watching your weight.

Vegetarian Spinach Lasagna

Ingredients

• 1 pound lasagne noodles, cooked
• 2 quarts homemade or commercial pasta sauce
• 1-1/2 pound ricotta cheese
• 1/4 pound parmesan cheese, grated
• 1 pound mozzarella cheese, grated
• 1 package frozen chopped spinach*

Instructions

1. Preheat oven to 350°.
2. Grease a 13" x 9" baking pan or similarly sized casserole dish.
3. Place layer of lasagna noodles to cover the bottom of the pan.
4. Top the noodles with a layer of each kind of cheese and the chopped spinach.
5. Spread a thin layer of sauce over the cheese.
6. Repeat the layering twice, topping with a fourth layer of noodles.
7. Pour pasta sauce over the top.
8. Sprinkle with parmesan, mozzarella or a combination of both.
9. Place in oven and bake at 350° for approximately 45 minutes.

Note: *You may substitute 2 packages of fresh spinach,. Blanch it by dipping it briefly in boiling water, then in cold water, drain it and chop it.

Quick Vegetarian Lasagna with Zucchini

Ingredients

• 1 package lasagna noodles – do not precook
• 2 quarts homemade or bottled vegetarian marinara sauce
• 1-1/2 pound ricotta cheese
• 1/4 pound parmesan cheese, grated
• 1 pound mozzarella cheese, grated
• 3 zucchini
• 1 yellow summer squash (may substitute pattypan squash or more zucchini)
• 1 red or yellow bell pepper

Instructions

1. Chop the zucchini, squash and bell pepper into bite sized pieces.
2. Saute the vegetables in olive oil and set aside.
3. Preheat oven to 350°.
4. Grease a 13" x 9" baking pan or similarly sized casserole dish.
5. Spoon enough sauce over the bottom of the pan to coat it.
6. Use a spatula or knife to spread ricotta on enough uncooked lasagna noodles to make a layer in the pan and place them, cheese side up in the pan.
7. Spoon a layer of cooked vegetables over the noodles, then top with a blend of mozzarella and parmesan.
8. Spread a thin layer of sauce over the cheese.
9. Repeat the layering until the lasagna is near the top.
10. Pour pasta sauce over the top.
11. Sprinkle with parmesan, mozzarella or a combination of both.
12. Cover with non-stick aluminum foil .
13. Place in oven and bake at 350° for approximately 30 minutes; uncover and continue baking for 15 more minutes.

Other Vegetarian Lasagna Variations

• Tired of traditional red sauces or not fond of tomato-based sauces? Use a creamy Alfredo sauce to make a white pasta.
• Want to make a vegan variation? Substitute tofu-based cheese and soft tofu for the dairy products in either of these recipes.
• Chop fresh basil and oregano and sprinkle it in with your lasagna layers to enliven the flavor.

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