Easy Vegetarian Lasagna Recipe (No Ricotta!)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
Italian
Easy Vegetarian Lasagna Recipe (No Ricotta!)
Description
The Easy Vegetarian Lasagna Recipe (No Ricotta!) starts by sautéing diced eggplant, zucchini, and red bell pepper until tender, then adding spinach and garlic until wilted. The bechamel sauce is made by cooking flour with butter to a light golden color, then gradually whisking in warm milk until thickened. Parmesan cheese, salt, and pepper finish the sauce for a creamy texture and savory depth.
The lasagna is assembled by layering no-boil noodles, the vegetable mix, bechamel, shredded mozzarella, and marinara sauce in a casserole dish. The combination results in a hearty vegetarian entrée with balanced textures—soft vegetables and tender pasta enveloped in a rich, cheesy sauce without ricotta.
This dish freezes well both before and after baking. Preparing a double batch for freezing can save time on future meals. When baking from frozen, extend cooking time as needed.
Ingredients
Lasagna Veggies
- 1 Tbsp olive oil 15 mL
- 1 eggplant diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 handful spinach roughly chopped
- 2 cloves garlic minced
Bechamel Sauce
- 2 cups milk low-fat or whole, 470 mL
- 4 Tbsp butter 56 g, unsalted
- ¼ cup all-purpose flour 30 g
- ½ cups Parmesan Cheese 30 g, grated
- ¼ tsp salt
- ¼ tsp black pepper
Remaining Ingredients
- 12 oz box lasagna noodles no boil
- 1 oz jar marinara sauce click for homemade recipe, 680
- 2 cups mozzarella cheese 200 g, shredded
Instructions
- Veggies: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 1 eggplant, 1 zucchini, and 1 red bell pepper, cooking until veggies are soft, about 10 minutes. Add 1 handful spinach and 2 cloves garlic (minced) and cook, stirring constantly, until wilted down, about 1 minute.
- Bechamel: Heat 2 cups milk in the microwave for about 2 minutes until warm. Melt 4 Tbsp unsalted butter in a heavy-bottomed pan over medium heat. Whisk in the ¼ cup all-purpose flour, cooking and stirring until the mixture is slightly golden brown and no longer smells like raw flour, about 2 minutes. Slowly whisk in all of the milk, stirring well to combine evenly. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in ½ cup grated Parmesan and ¼ tsp each salt and pepper.
- Assemble: Preheat oven to 350°F (175°C). Spread ½ cup of marinara onto the bottom of a 9x13-inch casserole dish. Layer in ⅓ of the lasagna noodles.Then layer - ⅓ of the bechamel, half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.Repeat for the second layer - ⅓ of the bechamel, the second half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.For the top - Spoon on the remaining bechamel and tomato sauce, then sprinkle on the remaining cheese.
- Bake: Covered tightly with aluminum foil and bake for 45 minutes until bubbling at the edges. Remove foil, increase temperature to 400°F (204°C), and continue cooking until the top is golden brown.
- Rest: Allow lasagna to sit uncovered on the counter for 15 to 45 minutes before serving to help layers firm up and avoid a soupy mess.
Notes
- This lasagna freezes well both before and after baking, making it convenient to prepare ahead.
- To freeze, prepare the dish fully in the pan, cover with plastic wrap and foil, then place in a large freezer bag.
- When cooking from frozen, add extra baking time to ensure thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 59.1g | 20% |
| Protein | 15.1g | 30% |
| Fat | 16.8g | 26% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 48mg | 16% |
| Sodium | 577mg | 24% |
| Potassium | 460mg | 10% |
| Fiber | 6.6g | 26% |
| Sugar | 12.1g | 24% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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