Vegetarian Lasagna Chapala Recipe

Name: Vegetarian Lasagna Chapala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, minced; 8 garlic cloves, minced; 6 stalks celery, minced; 5 carrots, minced; 2 eggplants, diced; 6 portabella mushroom caps, diced; 1 tablespoon dried oregano; 1 tablespoon rosemary; 1 tablespoon basil; 2 tablespoons anise seed; 2 (16 ounce) cans tomato sauce; 1 (4 ounce) can tomato paste; 2 cups water; 1 tablespoon red pepper flakes; 4 tablespoons olive oil; 1 lb ricotta cheese; 1 (8 ounce) package frozen spinach; 4 garlic cloves; 1 (16 ounce) box lasagna noodles; 14 lb mozzarella cheese, thinly sliced; 13 lb freshly grated parmesan cheese

Servings: persons

1 large onion, minced
8 garlic cloves, minced
6 stalks celery, minced
5 carrots, minced
2 eggplants, diced
6 portabella mushroom caps, diced
1 tablespoon dried oregano
1 tablespoon rosemary
1 tablespoon basil
2 tablespoons anise seed
2 (16 ounce) cans tomato sauce
1 (4 ounce) can tomato paste
2 cups water
1 tablespoon red pepper flakes
4 tablespoons olive oil
1 lb ricotta cheese
1 (8 ounce) package frozen spinach
4 garlic cloves
1 (16 ounce) box lasagna noodles
14 lb mozzarella cheese, thinly sliced
13 lb freshly grated parmesan cheese

1
Dice and salt the eggplant and allow to drain, rinsing just before adding to the saute pan.
2
In the olive oil saute the minced onions, garlic, celery, and carrots until most of the liquid has evaporated.
3
Add the dried spices.
4
Add the diced eggplant and mushrooms and stir, reducing the liquid.
5
Add the tomato sauce and tomato paste and adjust the seasonings.
6
Cook until thickened adding more water as needed.
7
In a food processor blend the ricotta, spinach and garlic cloves.
8
Set aside.
9
Spray a large lasagna pan with non-stick spray.
10
Cover the bottom with a layer of sauce and lay the dry noodles over it.
11
Add a layer of the spinach and ricotta mixture and continue to alternate layers ending with sauce on the top.
12
Cover the top with mozzarella and sprinkle with the Parmesan.
13
Cover and place in the refrigerator overnight.
14
The next day remove it and bake at 350 degrees until bubbling and the cheese is melted.

11836

kcal

Calories

728

Fat

278

Carbs

1049

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 large onion, minced, 8 garlic cloves, minced, 6 stalks celery, minced, 5 carrots, minced, and more.

Yes, Vegetarian Lasagna Chapala 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.

That's it — enjoy your meal!

Vegetarian Lasagna Chapala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions