Description

An easy Vegetarian Lasagna featuring layers of hearty vegetables, rich natural tomato sauce, and creamy plant-based cheese. This comforting dish blends simple pantry staples and fresh produce to create a wholesome dinner full of vibrant flavors and satisfying textures, perfect for family meals or cozy evenings.

Ingredients

Scale

Lasagna Base

9–12 lasagna noodles (no-boil or cooked al dente)

Vegetables

2 medium zucchini, sliced
2 cups fresh spinach
8 oz mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced

Tomato Sauce (natural)

28 oz canned crushed tomatoes or fresh crushed tomatoes
2 tbsp apple cider vinegar
1 tbsp vegetarian Worcestershire sauce (natural)
1 tsp natural gelling agent
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
Salt, to taste
Black pepper, to taste

Cheese and Oils

2 cups plant-based cheese (mozzarella-style or ricotta-style), shredded or dolloped
2 tbsp olive oil

Seasonings

Salt and pepper, to taste

Instructions

Prepare the Vegetables: Wash and slice the zucchini and mushrooms. In a large pan, heat olive oil over medium heat. Sauté diced onions and minced garlic until soft and fragrant. Add sliced mushrooms and cook until browned. Finally, add spinach and cook until wilted, ensuring vegetables remain tender and flavorful.
Make the Tomato Sauce (natural): In a saucepan, combine crushed tomatoes with apple cider vinegar, vegetarian Worcestershire sauce (natural), fresh basil, oregano, salt, pepper, and natural gelling agent. Simmer gently over low heat until the sauce thickens and flavors meld fully.
Assemble the Lasagna Layers: Spread a thin layer of tomato sauce (natural) on the bottom of the baking dish. Layer lasagna noodles evenly on top, followed by a layer of sautéed vegetables. Add dollops or a layer of plant-based cheese. Repeat layering noodles, vegetables, sauce, and cheese until the dish is full. Finish with a generous topping of tomato sauce (natural) and plant-based cheese.
Bake to Perfection: Cover the baking dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 35 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is bubbly and golden. Allow the lasagna to rest briefly before slicing into servings.

Notes

Use no-boil noodles to save time and ensure perfect texture without pre-cooking.
Apply just enough tomato sauce (natural) to keep layers moist without sogginess.
Let the lasagna rest after baking for easier cutting and enhanced flavor melding.
Add fresh basil and oregano at the end to brighten the dish.
Slice vegetables evenly to promote uniform cooking throughout the dish.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/8 of lasagna)
Calories: 320
Sugar: 8g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Keywords: Vegetarian lasagna, plant-based cheese lasagna, meatless lasagna, gluten-free lasagna, vegetable lasagna