Vegetarian Lasagna Recipe

Name: Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces ricotta Fatfree, I used Polly-O Brand or Vegan Substitute; 2 pepper red roasted, slices- diced, I used peppers packed; 1 tablespoon dried basil use fresh if you have it on hand!; 2 teaspoons italian seasoning dried; 1 tablespoon pepper red crushed, adjust to your spice level!; 3 black pepper; 1 tablespoon salt; 1 white onion large, sliced into thin rainbows; 3 cloves garlic crushed and minced; 1 tablespoon pepper red crushed, or to taste!; black pepper coarse, a few grinds; 1 teaspoon salt; olive oil flavor; 2 tablespoons extra virgin olive oil try to use a good brand!; 3 cups baby spinach fresh, or 1 package frozen spinach; 3 cloves garlic thinly sliced; 4 tablespoons water; 1 teaspoon salt; 3 black pepper; olive oil flavor; 9 lasagna sheets uncooked, I used Ronzoni Brand; 1 jar vegetable sauce Rustic, I used Williams& Sonoma; 1/4 cup half & half fatfree, I used Land-o-Lakes; 8 ounces reduced fat shredded mozzarella package, I used Sargento or Vegan Substitute; 1/2 parmigiana shredded, I used Sargento

Servings: persons

15 ounces ricotta Fatfree, I used Polly-O Brand or Vegan Substitute
2 pepper red roasted, slices- diced, I used peppers packed
1 tablespoon dried basil use fresh if you have it on hand!
2 teaspoons italian seasoning dried
1 tablespoon pepper red crushed, adjust to your spice level!
3 black pepper
1 tablespoon salt
1 white onion large, sliced into thin rainbows
3 cloves garlic crushed and minced
1 tablespoon pepper red crushed, or to taste!
black pepper coarse, a few grinds
1 teaspoon salt
olive oil flavor
2 tablespoons extra virgin olive oil try to use a good brand!
3 cups baby spinach fresh, or 1 package frozen spinach
3 cloves garlic thinly sliced
4 tablespoons water
1 teaspoon salt
3 black pepper
olive oil flavor
9 lasagna sheets uncooked, I used Ronzoni Brand
1 jar vegetable sauce Rustic, I used Williams& Sonoma
1/4 cup half & half fatfree, I used Land-o-Lakes
8 ounces reduced fat shredded mozzarella package, I used Sargento or Vegan Substitute
1/2 parmigiana shredded, I used Sargento

1
In a medium-sized non-stick skillet spray with PAM and add oil, set over medium-low heat. Add garlic and saute for about 1 minute until fragrant and golden. Add sliced onions and saute for about 1 minute. Add all the seasonings and saute. Set over low heat and saute until really soft, golden-brown and caramelized. This will take about 15 minutes. You want all the onions to be soft, not burnt, and sweet. Set aside when finished.
2
Spray the same non-stick skillet with PAM and set over medium heat. Add garlic and saute until fragrant and golden about 30 seconds to 1 minute. Add spinach and cook down. After 1 minute add seasonings and keep sauteeing. After about 3-4 minutes, add 1-2 tbsp of the water and cook covered. Open, and check if the spinach is tender and garlicky. If it still is not completely tender, add remaining tbsp of water and cook with a lid until tender and garlicky. Once finished, set aside.
3
Preheat oven 400 degrees. Spray a large rectangular oven-safe dish.
4
Stir the half & half with the sauce until creamy (I like to keep my sauce rustic and chunky, but you can smooth it if you like!). Place 1/4 of the sauce on the bottom of the dish. Layer the dish with 3 lasagna sheets.
5
Place a hefty dollop of ricotta mixture on each sheet and coat each sheet evenly. Top each sheet with the spinach mixture, making sure each sheet has an equal amount.
6
Add the next lasagna sheet layer. Add the remaining ricotta mixture evenly onto each sheet. Top with caramelized onions, making sure each sheet has an equal amount.
7
Top with the last lasagna sheets. Pour remaining sauce all over the lasagna, making sure to cover everything. The lasagna sheets are raw, so make sure to add enough water so its not dry and the sheets have enough water to cook! Cover with foil and place in the 400 degree oven on the middle rack. Bake for about 30-35 minutes.
8
Carefully uncover a portion of the lasagna and using a fork, check to see if the sheets are cooked (if the fork goes through smoothly, with no resistence, then its cooked!
9
Once the sheets are cooked through, remove from oven and uncover. Place all of the mozzarella and parmigiana cheese on tops, spreading evenly. Place back into the oven, uncovered and bake for about 5-10 minutes until cheese is melted and bubbling.
10
Remove from oven and let stand for about 2-4 minutes. Using a knife and spatula cut a nice big square and place on a serving dish. Serve with garlic bread and a dollop of pesto (if desired). Enjoy!

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 15 ounces ricotta Fatfree, I used Polly-O Brand or Vegan Substitute, 2 pepper red roasted, slices- diced, I used peppers packed, 1 tablespoon dried basil use fresh if you have it on hand!, 2 teaspoons italian seasoning dried, and more.

Yes, Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Lasagna

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