Simple Vegetarian Lasagna Recipe With Ricotta Cheese

Gather all of ingredients and layer in a 9 13 baking dish.

Simple vegetarian lasagna recipe with ricotta cheese. With 17 grams of protein per serving this is also a high protein option for vegetarians. This incredible vegetarian lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. Skip the step where you would blend the cottage cheese and just barely blend the spinach veggies into the sour cream.

Serve the lasagna with a dollop of additional. Then mix ricotta 2 cups mozzarella 1 4 cup parmesan parsley and egg. Now spread 3 4 cup pasta sauce onto bottom of 13 9 inch baking dish.

Vegetable lasagna is what you make when you want to load up on veggies with something that s filling comforting and so moreish you don t even think twice about it being meat free. The vegetable sauce takes about 20 minutes and can be made up to 3 days in advance. Make it dairy free vegan.

To cook lasagna noodles fill a large pot with water and salt it generously. Cover and bake in a 400 f oven for 35 minutes. Bring the water to a boil over high heat add the lasagna noodles and return to a boil.

While the vegetables are roasting make pasta sauce if you are using homemade and spinach ricotta mix. Remove the cover and continue baking for about 5 10 more minutes. The lasagna bakes in the oven for about 35 minutes.

Assemble the casserole by layering the sauce noodles and cheese. This meatless ricotta mozzarella and parmesan lasagna features a sage and pumpkin cream sauce in place of the usual marinara and is layered with sautéed mushrooms and onions. Roast at 180c for around 45 minutes.