Simply Wanderfull
Look no further for the Best Vegetarian Lasagne Recipe because here it is! This homemade lasagne is packed with delicious nourishing vegetables and layers of cheese and noodles. It’s perfect for a satisfying vegetarian meal and you might be able to fool the meat lover in your family because it is full of flavour! If you are looking for a meat version on lasagne I also have a great homemade lasagne recipe. Voted #1 dish according to my family that I make. I also make this super easy Mexican lasagne that is very tasty and can be made so quick!
My step sister and her husband are vegetarian and for her birthday we had them over for a Vegetarian themed dinner. My menu featured the Vegetarian lasagne, roasted asparagus, a salad with my homemade ranch salad dressing, beets and labneh spread, and my Hawaiian garlic bread. For dessert I made my homemade carrot cake. This meal was a hit and you would never really know that there was not meat on the table!
The Secret Vegetarian Thickener
I love to use this quick technique for thickening vegetarian dishes. My aunt Heidi is a pro of making Indian dishes. She always told me a great way to thicken sauces, or curries, or soups is to boil potatoes, or cauliflower on its own in a small amount of water until softened. Then you mash the potato or cauliflower and add it to your sauces, soups, or curries. You won’t believe how awesome this works. It not only thickens your recipe but is adds a depth of delicious flavour that will be unique to your dish.
Vegetarian Lasagne Recipe
Here is the recipe for my homemade vegetarian lasagne that is packed with veggies and so delicious.
- 2 tbsp. olive oil and 1 tbsp. butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 carrot, finely shredded
- 1 zucchini, diced small
- handful of spinach, chopped
- 1/2 cup chopped sun dried tomatoes (optional)
- handful of parsley, chopped
- 1-1/2 cups of mushrooms, diced
- 1 potato, peeled, diced, boiled and mashed
- 1 heaping tbsp. of basil pesto (optional)
- 1 Bay leaf
- Salt & Pepper
- 1 jar Rao’s Primavera sauce
- 1 can whole tomatoes, crushed
- 2 cups Vegetable Stock
- 1 tbsp. balsamic vinegar
- Shredded Mozzarella cheese
- Italian 4-cheese blend shredded cheese
- Parmesan cheese
Instructions:
- In a large saucepan over medium high heat melt the oil and butter. Add the onions and sauté for 5 minutes until golden. Add mushrooms, carrot, zucchini, red pepper, garlic, spinach, parsley, and sun dried tomatoes. Season with salt & pepper. Stir and place the lid on for 3 minutes to let it all sweat together. Remove the lid and add in the balsamic vinegar, vegetable stock, tomatoes, and the Primavera sauce. Throw in a bay leaf and simmer for 2 hours, stirring often. Taste and add salt and pepper as necessary.
- Assemble Lasagne:
- To a 9×13 baking dish add sauce to the bottom of the pan. Add lasagne noodles, then a layer of sauce. Now sprinkle a mix of the mozzarella, and 4-cheese blend. Continue to layer the noodles, sauce and cheese until you reach the top. I was able to use the whole box of lasagne. On the top layer, add the sauce, cheese and then I like to sprinkle parmesan so it gets nice and golden at the end.
- Baking Instructions:
- Preheat oven to 375 degrees. Cover the lasagne with tin foil. Bake covered for 35 minutes. Remove the foil and continue to bake for 15 more minutes. Broil for 3-4 minutes until nicely golden be careful not to burn the top. Allow the lasagne to rest for a bit before serving. Enjoy!
Mom's Best Homemade Vegetarian Lasagne
Ingredients
- 2 tbsp. olive oil and 1 tbsp. butter
- 1 onion diced
- 3 cloves garlic minced
- 1 red pepper diced
- 1 carrot finely shredded
- 1 zucchini diced small
- handful of spinach chopped
- 1/2 cup chopped sun dried tomatoes optional
- handful of parsley chopped
- 1-1/2 cups of mushrooms diced
- 1 potato peeled, diced, boiled and mashed
- 1 heaping tbsp. of basil pesto optional
- 1 Bay leaf
- Salt & Pepper
- 1 jar Rao’s Primavera sauce
- 1 can whole tomatoes crushed
- 2 cups Vegetable Stock
- 1 tbsp. balsamic vinegar
- Shredded Mozzarella cheese
- Italian 4-cheese blend shredded cheese
- Parmesan cheese
Instructions
- In a large saucepan over medium high heat melt the oil and butter. Add the onions and sauté for 5 minutes until golden. Add mushrooms, carrot, zucchini, red pepper, garlic, spinach, parsley, and sun dried tomatoes. Season with salt & pepper. Stir and place the lid on for 3 minutes to let it all sweat together. Remove the lid and add in the balsamic vinegar, vegetable stock, tomatoes, and the Primavera sauce. Throw in a bay leaf and simmer for 2 hours, stirring often. Taste and add salt and pepper as necessary.
- Assemble Lasagne:
- To a 9x13 baking dish add sauce to the bottom of the pan. Add lasagne noodles, then a layer of sauce. Now sprinkle a mix of the mozzarella, and 4-cheese blend. Continue to layer the noodles, sauce and cheese until you reach the top. I was able to use the whole box of lasagne. On the top layer, add the sauce, cheese and then I like to sprinkle parmesan so it gets nice and golden at the end.
- Baking Instructions:
- Preheat oven to 375 degrees. Cover the lasagne with tin foil. Bake covered for 35 minutes. Remove the foil and continue to bake for 15 more minutes. Broil for 3-4 minutes until nicely golden be careful not to burn the top. Allow the lasagne to rest for a bit before serving. Enjoy!
Let's Eat!
I hope that you enjoy this recipe for my homemade vegetarian lasagne! I would love your feedback. Drop me a comment or ask me a question! Thank you for taking the time to read my blog article and happy cooking!
