Vegetarian Lasagna - 5+ recipes with photos for the perfect dinner

Vegetarian Lasagna with a recipe with a photo is prepared as simple and extremely fast as possible.

This hearty dish will delight all family members, small and large, and is suitable not only for everyday dinner but also for a luxurious festive table.

We have collected 5+ vegetarian lasagna recipes that will be a real decoration for your cookbook. Hurry up to try them out in practice!

Layered: the differences between the classic Lasagna recipe and vegetarian options

The popularity of Italian Lasagna has long gone beyond its historic homeland of Italy.

Today this dish is trendy all over the world - largely thanks to Italian immigrants to the United States, from where the recipe scattered across different cultures literally with the speed of a forest fire.

Lasagna is a vast flat pasta from which the dish of the same name is made - a layer cake with various fillings.

The main difference between vegetarian lasagna recipes and classic dishes is, of course, the lack of ingredients of animal origin.

They are replaced with juicy vegetables of almost all kinds.

Also, traditional Lasagna is necessarily complemented with Bechamel sauce based on flour and milk.

In vegetarian and primarily vegan diet recipes, it is replaced with other, more suitable dressings.

The rest of the recipe, like other casseroles, is not limited to anything but the imagination of the cook.

Any combined ingredients and any seasonings - if only you and your household liked it!

Homemade Vegetarian Lasagna Recipes

It's effortless to prepare vegetarian Lasagna according to the recipe with the photo: having an example before your eyes of how the dish should look like, you can decide whether you want to see it on your table.

Vegetarian Lasagna "a la Antipasto."

One of the most straightforward recipes: it takes about 15 minutes to cook, of course, if you choose canned ingredients.

You will have to tinker with fresh marinade, but if you prefer the most natural products, use your homemade recipes.

This Lasagna with a fresh and rich Mediterranean taste is perfect in case of a sudden visit of friends who want to surprise an unusual snack.

You will need:

• Six lasagna leaves
• A can of prepared (or a glass of homemade) hot pesto sauce
• Can of olives in own juice
• Jar of fried artichokes
• Packing sun-dried tomatoes
• 100 grams of Gruyere cheese
• Fresh basil

Step by step cooking:

• Halve the olives and artichokes, grate the cheese finely.
• Blanch the lasagna sheets in boiling salt water for two minutes, then dry them and cut each in half.
• Spread the pesto, olives, and artichoke filling evenly over each layer.
• Put the prepared portioned Lasagna (three layers per person) on a baking sheet, add the sun-dried tomatoes and grated cheese on top.
• Bake in a hot oven until a proper golden crust forms.
• Sprinkle with finely chopped basil before serving directly.
• Do not forget to grease the pan with linseed oil - it will give the dish an incredible aroma.

TIP: IF YOU DO NOT LOVE OR YOU CANNOT BE SPICY, REPLACE THE SAUCE WITH THE USUAL, NOT SPICY PESTO.

Pumpkin lasagna

Very tasty, hearty and juicy dish.

They will have to conjure longer - it takes about an hour to cook.

In this case, the sheets of Lasagna should be pre-soaked in the sauce for 6-12 hours.

The result fully justifies the efforts expended - this is a beautiful treat for six people that will decorate any feast.

Pumpkin ripening season is the second half of autumn, and therefore this climbing is a potential addition to the autumn menu.

To prepare bright Lasagna, you need:

• One tablespoon of olive oil
• 200-300 grams of finely chopped nutmeg pumpkin, peeled from skin and seeds
• One sweet red pepper without seeds, sliced in half rings
• One onion, sliced in half rings
• Two minced garlic cloves
• Two tablespoons of sugar
• 200-300 grams of chopped champignon
• 800 grams of canned tomatoes
• One tablespoon tomato paste
• One tablespoon fresh chopped thyme
• 100 grams chopped spinach
• Salt and black pepper
• 6-8 sheets of Lasagna

Step by step cooking:

• For the sauce, you will need 75 grams of butter, 75 grams of white flour, a liter of milk, two tablespoons of mustard seeds, 100 grams of Gruyere cheese and 250 grams of Mozzarella separately.
• Heat the oil in a large deep frying pan.
• Add pumpkin, bell pepper, onion and garlic, fry in a medium flame for 2-3 minutes (until the onion becomes clear).
• Next, add mushrooms, tomatoes, tomato paste, sugar, and seasonings, close and simmer it all under the lid on a small flame for 20 to 30 minutes (or until the vegetables soften).
• Add spinach and mix.
• While preparing vegetables, do the sauce. Melt butter in a saucepan, add flour, stirring constantly.
• Pour hot milk into the mixture and continue stirring, not allowing it to boil, until the sauce thickens.
• Add the mustard and half the grated Gruyere cheese.
• Generously grease a deep baking sheet with an equal amount of vegetable and white sauce, cover with a coat of Lasagna and continue to combine the layers.
• Pour the remaining Gruyere over the last layer of sauce.
• Now put the pan in the refrigerator for as long as 6-12 hours (this is necessary for impregnation).
• Lasagna sheets should become soft. Remember that in small amounts of Lasagna will decorate any menu for weight loss.
• Before serving directly, bake with Lasagna for 45 minutes in an oven preheated to 200 ° C.

TIP: THE DISH MAY BE STORED IN COLD FOR THREE DAYS, SO IF IF YOU HAVE NOT BEEN PREPARED TO PREPARE IT IMMEDIATELY, IT'S NOT A TROUBLE. Soaked as follows with sauce, it will only become tastier. YOU CAN PREPARE YOUR PREPARED CASK - IT STORES FOR TWO MONTHS.

Lasagna with mushrooms, spinach, and pesto

A simple but tasty and unusual dish.

Pesto sauce gives vegetarian Lasagna according to this recipe an exceptional taste.

You will need:

• 450 grams of fresh spinach leaves
• 40 grams of butter
• 250 grams of champignons
• 40 grams of flour
• 300 milliliters of hot milk
• 150 milliliters of hot vegetable stock
• 0.5 teaspoon grated nutmeg
• 75 grams of grated Parmesan
• 145 grams of pesto sauce
• 4-6 sheets of Lasagna

Step by step cooking:

• Throw the spinach into a colander, and then pour over boiling water.
• Let it drain and the leaves fresh, then cut them into large pieces or tear them by hand.
• Fry chopped champignons.
• In a separate pan, prepare the sauce: melt the butter and mix with flour, pour milk and broth and stir until the mixture thickens.
• Add grated nut, 50 grams of Parmesan, salt and pepper.
• In a deep baking sheet, start laying layers of spinach, mushrooms, white sauce and pesto, Lasagna, repeating this order.
• Sprinkle with the remaining cheese and send the dish to the oven, heated to 180 ° C, for half an hour. It is worth noting that in this recipe, there are very few carbohydrates.

TIP: SERVE TABLE TOGETHER WITH SPICY GREEN SALAD AND FOCACCIA PORCELAINS.

Gluten Free Vegan Lasagna

On the palate, this Lasagna cannot be distinguished from the classic - while it is suitable for the vegan menu and everyone who follows the harmony of their figure and does not use gluten.

For it you will need rice or corn sheets of Lasagna - they can be found in supermarkets or health food stores.

To make the sauce, you will need 30 grams of Parmesan or Cheddar, a liter of organic soy milk, 60 grams of soya spread, as well as 60 grams of wheat-free flour and 30 grams of pure cornmeal.

Remember that only clean water should be used for cooking.

For the filling you need:

• Two whole cloves of garlic
• One medium purple bow
• Two fennel heads
• Two tablespoons vegetable stock
• One red and one yellow bell pepper
• Fresh thyme or your favorite dried herbs
• Salt and pepper to taste
• Two large zucchini
• Three tablespoons of olive oil
• 90 grams of lentils

Step by step cooking:

• To prepare the filling, heat the oven to 220 ° C, mix all the vegetables in a large saucepan with herbs, oil and plenty of seasonings.
• Leave to bake for 25 minutes, then mix thoroughly and leave for another 20 minutes.
• At the same time, warm the vegetable broth with half a liter of water. Soak the lentils in the mixture for 30 minutes.
• Then add it to the stewpan along with garlic.
• To make the sauce, melt the spread in a saucepan, add both types of flour, soy milk, cheese and mix well. Add spices.
• Then spread a third of the lentils and vegetables onto the base of a large baking sheet, lay a lasagna leaf on top and continue to alternate layers.
• Cover the top with cheese sauce and sprinkle with grated cheese. Then bake for 45 minutes.
• This healthy dish will not add extra centimeters to your waist if you know the measure and not be greedy.

TIP: LEAVE THE CASK IN THE OVEN FOR 10 MINUTES BEFORE THE SERVICE TO THE TABLE - SHE WILL "REST" AND BECOME MUCH MUCHER.

Squash Lasagna

Another quick vegetarian Lasagna recipe. The dish turns out fantastically juicy, with a rich taste.

For him, you will need:

• Packing Fresh Lasagna Egg Sheets
• One tablespoon of sunflower oil
• One chopped onion
• Two crushed garlic cloves
• Six zucchini, cut into long, medium-thick pieces
• 250 grams of ricotta
• 50 grams of grated cheddar cheese
• One can (pack) of tomato paste

Step by step cooking:

• Heat the oven to 220 ° C. Fry onion and garlic in sunflower oil for 2-3 minutes, then add ricotta and Cheddar, season to taste with spices and mix everything thoroughly. Turn off the fire.
• In a deep baking dish, alternate sheets of Lasagna with layers of zucchini, cheese mixture and tomato paste.
• The top layer should be cheesy — Bake for 15–20 minutes until an excellent brownish crust forms.

Vegetarian Vegetable Lasagna

Among the many recipes for vegetarian homemade Lasagna, this is the best choice for a quick and hearty dinner for every day.

For the filling, you can take a ready-made mixture of frozen vegetables or everything that is left in your refrigerator.

You can even use frozen vegetables.

The list of ingredients is hugely flexible - do not be afraid to experiment and change products to those analogs that were found at home.

The basic recipe includes:

• 500 grams of vegetable mix
• 350 grams of tomato paste
• 350 grams of cheese sauce (home or purchased)
• A quarter teaspoon of chopped nutmeg
• Nine sheets of Lasagna
• 75 grams grated cheddar cheese

Step by step cooking:

• Sauté the vegetables in a small amount of oil for about 15 minutes until they are softened.
• Add the tomato paste and let it stew for about 5 minutes. Meanwhile, heat the cheese sauce by adding nutmeg to it.
• Cook the sheets of Lasagna in salted boiling water as written on the packet, and then begin to lay the layers in a deep pan, alternating vegetables, and cheese sauce.
• Sprinkle grated cheddar with Lasagna and grill for 2–5 minutes.

TIP: It is in this recipe that you can use any cheese - cheddar, Parmesan, Mozzarella, or gorgonzola. OR ALL FOUR SIMULTANEOUSLY!

Lasagna with wild mushrooms and Parmesan

This gourmet meal is perfect for a romantic dinner.

You will need:

• 110 grams of butter
• 60 grams of flour
• Salt and pepper to taste
• Pinch of chopped nutmeg
• 300 milliliters of heavy cream
• 1 liter of milk
• Three tablespoons finely chopped parsley
• 75 grams of grated Parmesan
• Olive oil
• 600 grams finely chopped forest mushrooms
• One minced garlic clove
• 50 milliliters of dry white wine
• Packing Lasagna Sheets

Step by step cooking:

• Take a saucepan and melt the butter in it.
• Then mix it with flour, then remove from heat, carefully pour in the milk and mix thoroughly.
• Return the pan to the stove and, stirring gently, cook until the mixture thickens.
• When it is ready, season to taste with salt and pepper, add nutmeg, then cream, parsley, and half the cheese.
• Turn off the flame and let the pan and its contents cool to room temperature.
• Fry the mushrooms in a mixture of butter and olive oil in a large, preferably cast-iron, skillet in a high flame.
• Add garlic, salt, and pepper to taste, pour the wine and simmer until the liquid evaporates.
• When ready, mix with white sauce. Collect Lasagna, alternating the sheets with the filling.
• Sprinkle with the remaining Parmesan and transfer to the oven, preheated to 200 ° C, for half an hour.
• It is important to remember that most products for the preparation of this Lasagna have a high glycemic index.

TIP: BUY FOREST MUSHROOMS ONLY FROM PROVIDED SELLERS, AND IF YOU PREPARE A DISH FROM YOUR COLLECTION, CAREFULLY SEE EVERY MUSHROOM AND MAKE SURE IT IS REMOVABLE. BON APPETIT!