10 Vegetarian Lasagna Recipes That Will Make Your Mouth Water

Do you love pasta and are you crazy about lasagna? Look, then you are in the right place, because today you are going to learn how to prepare 10 vegetarian lasagna options that are delicious and will make anyone’s mouth water.

1. Eggplant and zucchini vegetarian lasagna

Ingredients

• 2 medium eggplants
• Water
• salt
• 1 onion
• 3 tablespoons of oil
• 3 medium carrots
• 2 medium zucchinis
• 1 can of peeled tomato
• 1/4 (cup) of water
• 500 g of mozzarella cheese
• 350 g pre-cooked lasagna noodles

Preparation mode

1. Wash the eggplants, remove the ends and cut them into cubes;
2. Place the cut eggplants in a bowl of water and salt for 30 minutes (to remove the bitterness from the skin and prevent them from browning too much);
3. Place a plate on top of the bowl, to ensure that all the pieces are in contact with the water;
4. Meanwhile, peel the onion and cut it into cubes;
5. In a pan, put the oil, turn on the fire and let it heat up;
6. Then add the onion and stir occasionally so it doesn’t burn;
7. While the onion is golden, peel and chop the carrots into cubes;
8. As soon as the onion is translucent, add the carrot to the pan and let it sauté a little until it is “al dente”;
9. Take the opportunity to cut the zucchinis into cubes and add to the pan. Shake well;
10. Drain the water from the bowl where we left the eggplant and add the cubes to our mixture;
11. Also put the peeled tomato and mix, adding water to bind. Mix again;
12. Season with salt little by little and let the sauce cook until there is almost no more liquid in the pan and the vegetables are soft;
13. Grate the cheese with a grater, using the coarse grater;
14. Grease a refractory with oil and put a little sauce to ensure that the dough does not stick;
15. Assemble the lasagna in the following order: a layer of pasta, 1/4 of the sauce, 1/4 of the mozzarella and repeat until the entire refractory is filled;
16. Finish with mozzarella on top and bake at 230 degrees without covering, until the cheese melts.

2. Vegetarian vegetable lasagna

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 zucchini
• 2 red onions
• 1 leek
• 2 small eggplants
• 1 glass of white wine
• pepper to taste
• salt to taste
• olive oil to taste
• 3 cups of tomato sauce
• 100 g of butter
• 1/4 (cup) of wheat flour
• nutmeg to taste
• 800 ml of milk
• 1 package of lasagna noodles
• 500 g of mozzarella cheese
• 100 g of parmesan

Preparation mode

1. Chop all the vegetables and place in a form;
2. On top, pour the white wine, pepper, salt, olive oil and mix to ensure that all the vegetables get the seasoning;
3. Bake in the oven for 30 minutes, until al dente.
4. After that time, mix the vegetables with the tomato sauce and set aside;
5. For the béchamel sauce, in a frying pan, add: the butter, the flour (add it little by little and stir constantly), the salt, the pepper, the nutmeg, the milk (also little by little) and stir well;
6. In a refractory, place: a layer of bechamel sauce, one of the ready pasta, one of the vegetables and another of mozzarella. Repeat the process until the entire shape is filled;
7. Finish with the bechamel sauce and sprinkle grated cheese on top;
8. Bake at 180 degrees for 40 minutes.

3. Vegetarian lasagna with ricotta

Ingredients

• 2 tablespoons grated Parmesan cheese
• 1 medium onion
• 1 leek
• 3 small carrots
• 1 spoon of chopped parsley
• 1 clove of garlic
• 5 chard leaves
• 2 tablespoons of olive oil
• Butter (to grease the mold)
• 1 teaspoon of salt
• 1/2 teaspoon of ground pepper
• 9 to 10 slices of bread without crust
• 1/2 cup of milk
• 1/2 glass of water
• 350 g of ricotta

Preparation mode

1. Preheat the oven to 180 degrees and grate the Parmesan cheese;
2. Slice the onion, leek and carrots;
3. Chop the parsley, cut the garlic in two and the Swiss chard into strips. Reserve;
4. In a skillet, heat the oil for a few seconds over low/medium heat;
5. Add: carrot, garlic, onion, leek, salt and pepper. Mix;
6. Leave on the fire for 10 minutes to soften;
7. Meanwhile, grease a platter with butter;
8. After 10 minutes, add the parsley and chard to the other vegetables. Mix;
9. Leave for another five minutes and turn off the heat;
10. In the greased dish, place the slices of bread, mix the milk and water and pour half of this liquid into the layer of bread;
11. Pass the ricotta through the slices of bread, add the vegetables and then make a new layer in the same order: bread, milk and water, ricotta and vegetables;
12. Sprinkle with cheese and bake in the preheated oven for 20 minutes.

4. Broccoli Lasagna

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 750 ml of whole milk
• salt to taste
• ground black pepper
• grated nutmeg
• 1 chopped broccoli
• Pre-ready dough sheets
• mozzarella cheese
• Parmesan cheese

Preparation mode

1. For the white sauce, take a pan to the fire and add the butter, stirring until it melts;
2. Then add the wheat flour, stir well and add the milk gradually, stirring constantly;
3. Season with salt, pepper and nutmeg, stirring until it starts to thicken. The tip is to make it a little more liquid, as the pre-cooked pasta absorbs the sauce better that way;
4. In another container, place the broccoli and add the white sauce;
5. On a platter, assemble the lasagna: a layer of broccoli with sauce, the pre-cooked pasta, broccoli with sauce, mozzarella and pasta. Repeat this order until the platter is complete;
6. To finish, put parmesan on top;
7. Bake in a preheated oven at 200 degrees for 30 minutes.

5. Palm heart lasagna

Ingredients

• Olive oil
• 1 diced onion
• 4 crushed garlic cloves
• 1.4 kg of tomato sauce
• salt to taste
• pepper to taste
• 4 tablespoons of butter
• 4 tablespoons of wheat flour
• 1 liter of milk
• 600 g of chopped palm heart
• 100 g of olive
• Pre-cooked lasagna noodles
• shredded mozzarella cheese to taste
• Basil to taste (for garnish)

Preparation mode

1. In a pan, put a little oil and sauté the onion;
2. Add the garlic, sauté for a minute and add the tomato sauce;
3. Keep stirring and wait for the sauce to cook for two to three minutes;
4. Then turn off, season with salt and pepper and set aside;
5. For the white sauce, melt the butter, add the wheat and cook until the butter melts and forms a roux (thick and homogeneous cream);
6. Turn off or leave the fire very low and add the milk gradually, stirring well until all the balls disappear;
7. As the sauce is incorporated, add more milk and stir;
8. Once all the milk has been added, cook for five minutes or until thickened, season with salt and pepper and set aside;
9. Season the hearts of palm with salt, pepper and add the olives and mix;
10. Now, let’s go to the assembly: in a roast, line the bottom with the red sauce, cover a layer of lasagna pasta, another layer of white sauce, half of the hearts of palm, the olives and grated mozzarella cheese;
11. Make another layer of the lasagna noodles, tomato sauce, basil and cheese;
12. Assemble another layer of lasagna noodles, red sauce, hearts of palm and olives. Finally, add more lasagna noodles, white sauce and sprinkle cheese on top;
13. Bake at 180 degrees for 40 minutes.

6. 2-cheese vegetarian lasagna

Ingredients

• dry mushroom
• room temperature water
• Olive oil
• Chopped onion
• Chopped garlic
• 1 chopped broccoli
• Bechamel sauce
• salt
• white pepper
• black pepper
• Carrot
• celery
• White wine
• Passata or tomato sauce
• Pre-cooked pasta for lasagna
• Mozzarella
• Parmesan

Preparation mode

1. In a bowl, place the funghi, add the water and set aside;
2. In a skillet, put a drizzle of oil and the onion. Stir and then add the garlic, mixing again so it doesn’t burn;
3. Add the broccoli and let the mixture sauté;
4. On another stove burner, place the pan with the béchamel sauce to heat up;
5. In the frying pan with the broccoli, season it with salt, pepper and turn off the heat, taking care that it is sautéed, but still tough, as we will take it to the fire again;
6. Add the broccoli to the bechamel sauce, mix well and set aside;
7. For the red sauce, in a pan, add the oil, onion and mix. Add the carrot, celery and garlic, stirring constantly;
8. Put the white wine in the mixture and let it cook to evaporate the alcohol;
9. Add the tomato passata, a little water and let it cook;
10. We are going to add the funghi to the sauce, then remove the mushrooms from the water, squeezing well to release all the juice;
11. Add the mushroom water to the sauce and mix well;
12. Cut the mushrooms, add to the sauce and let it cook for about 40 minutes;
13. Then season with salt, pepper and mix;
14. To assemble, on a baking sheet, start with a generous layer of red sauce, the pre-cooked pasta, the white sauce,
    the mozzarella and the red sauce;
15. Then add more pasta, the white sauce, pasta again, white sauce, red sauce, mozzarella and finally the Parmesan;
16. Place in the oven for 20 minutes. After this time, with the help of a fork, pierce the dough and, if it passes through it easily, the lasagna is cooked.

7. Spinach and cheese lasagna

Ingredients

• 1 bunch of spinach
• Water
• 2 tablespoons of margarine
• 1 tablespoon minced garlic
• 2 tablespoons of wheat flour
• 1 liter of milk
• salt to taste
• nutmeg to taste
• 1 strand of oil
• 1/2 tablespoon of crushed garlic
• oregano to taste
• pepper to taste
• 250 ml of milk
• 1 tablespoon of wheat flour
• 100 g of shredded gorgonzola cheese
• 500 g fresh lasagna noodles
• 200 g shredded cheese
• grated parmesan cheese to taste

Preparation mode

1. In a pan, place the spinach and water until it covers it;
2. Let it cook in medium fire and, when it is very withered, drain the water;
3. On a cutting board, chop the spinach and set aside;
4. In another pan, place the margarine and wait for it to melt, then add the garlic;
5. Let it sauté a little, add the wheat flour and mix until it forms a paste;
6. After that, gradually add the milk, stirring constantly (the tip is to stir with a fouet to avoid lumps);
7. Season with salt, nutmeg, mix well and set aside;
8. In another pan, put a thread of oil, the garlic and sauté;
9. Add the spinach and sauté for another three minutes;
10. Season with oregano, pepper and salt. Mix and add two ladles of the white sauce, mixing well;
11. When the sauce is bubbling, add the milk and wheat flour (diluted before putting it in the pan);
12. Mix until thickened and set aside;
13. For assembly, in a large refractory, make a layer of white sauce, add the pieces of gorgonzola cheese, fresh pasta and spinach sauce on top;
14. Continue assembling and place the Minas cheese, the dough and repeat these layers until the refractory is complete;
15. The last layer will be the spinach sauce and the grated Parmesan cheese on top;
16. Bake in a preheated oven at 200 degrees for 30 minutes.

8. Vegetarian Mushroom Lasagna

Ingredients

• 1/2 red onion
• 1 carrot
• 70 g of butter
• 1/2 zucchini
• salt to taste
• 400 g of assorted mushrooms
• 2 garlic cloves
• thyme to taste
• Black pepper to taste
• 50 g of wheat flour
• 500 ml of whole milk
• nutmeg to taste
• Minas cheese to taste
• Pasta ready for lasagna

Preparation mode

1. To start, place a pan on low heat;
2. Grate the onion and carrot (leaving them very thin);
3. In the pan, add the butter, carrot and onion grated to sauté;
4. Cut the zucchini, separating only the parts that have the green skin. Of these…