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Vegetarian Lasagna with No-Cook White Sauce

The vegetarian lasagna of your dreams! Stuffed with green veggies, pesto, and a creamy no-cook ricotta white sauce, this is sure to become a family favourite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 574 kcal
Course: Main Course
Cuisine: Italian , Vegetarian

Ingredients

For the ricotta white sauce:
  • 500 g fresh ricotta cheese
  • 220 ml fresh milk
  • 2 tablespoon vegetarian italian-style hard cheese or Parmesan for non-veggies, grated
  • 1 tablespoon extra-virgin olive oil
  • ⅛ teaspoon grated nutmeg
  • Sea salt and freshly cracked black pepper to taste
For the sauteed spinach:
  • 2 tablespoon extra-virgin olive oil
  • 300 g fresh or defrosted spinach leaves
  • 1 medium shallot or red onion finely minced
To assemble the lasagna:
  • 8-10 fresh lasagna pasta sheets
  • 1 cup pea pesto
  • 2 mozzarella balls very well drained, thinly sliced
  • 2 steamed potatoes peeled and thinly sliced
  • Handful of basil leaves

Instructions

    Cup of Yum
  1. For the ricotta white sauce: place the ricotta, grated cheese, milk and olive oil in a blender and blend until creamy. Add a little more milk if necessary. Season with sea salt, black pepper and a pinch of nutmeg
  2. For the sauteed spinach: Heat the olive oil in a large skillet over medium-low heat. Fold in the shallot and spinach leaves, cover with a lid and let it cook for about 2 minutes. Remove the lid, stir and cook for 2 more minutes, then remove from the heat and set aside until needed.
  3. Preheat oven to 180 and arrange a baking tray onto the middle rack.
  4. Brush the bottom of a 6x8 inches baking dish with a layer of ricotta white sauce.
  5. Then top with lasagna sheets, use a knife to cut them so it fits perfectly your baking dish.
  6. Spread ½ of the pea pesto evenly over the lasagna noodles, and top with ½ the sliced potatoes, ½ the mozzarella and ½ the basil leaves.
  7. Top with lasagna noodles then spread an even layer of ricotta cheese sauce over the pasta. Top with the sauteed spinach leaves.
  8. Then, top again with lasagna sheets, and spread the remaining pea pesto over the pasta. Arrange the remaining sliced potatoes, mozzarella and basil leaves on top.
  9. Finally, arrange another layer of pasta noodles on top, and spread the remaining white sauce all over the noodles, to make a thick white layer.
  10. Note that the ricotta white sauce tends to be a little drier than classic bechamel sauce, so be generous when you spread it all over the top.
  11. Bake the lasagna in the oven for about 20 minutes, or until the pasta is cooked through and the top is gently bubbling.
  12. For some nice golden spots over the top, place it under the grill for about 5 more minutes.
  13. Remove the baking dish from the oven and serve.

Notes

  • How to store baked lasagna: Place leftovers in an air-tight container in the fridge for up to 2 days. 
  • Divide leftovers into individual freezer-friendly containers and store in the freezer up to 1 month.

Nutrition Information

Calories 574kcal (29%) Carbohydrates 53g (18%) Protein 23g (46%) Fat 31g (48%) Saturated Fat 11g (55%) Cholesterol 93mg (31%) Sodium 372mg (16%) Potassium 841mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5575IU (112%) Vitamin C 29mg (32%) Calcium 371mg (37%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 574

% Daily Value*

Calories 574kcal 29%
Carbohydrates 53g 18%
Protein 23g 46%
Fat 31g 48%
Saturated Fat 11g 55%
Cholesterol 93mg 31%
Sodium 372mg 16%
Potassium 841mg 18%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5575IU 112%
Vitamin C 29mg 32%
Calcium 371mg 37%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.