Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe
Staff Writer
lasagna

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Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.

4
Servings
795
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  quart(s) tomato sauce
  • 1  Tablespoon  olive oil
  • clove garlic, minced
  • 2  Pounds  Ricotta cheese
  • 1/4  Pound  Romano or Parmigiano-Reggiano cheese
  • 1 1/2  Pound  spinach

Directions

Wash spinach carefully and chop coarsely. You should have about 2 well-packed cups of chopped spinach. Chop the onion and saute it lightly in the olive oil with the minced garlic. Combine the Ricotta cheese, grated Romano, spinach, sauteed onion, beaten eggs, and mix well. Season the mixture with a little salt, plenty of fresh ground black pepper and some chopped parsley. 
 
Grate the Mozzarella coarsely and cook the lasagne noodles until they are just al dente. Now you are ready to assemble the lasagne. 
 
Butter a large, oblong baking dish, or two smaller square ones. Arrange a layer of lasagne noodles in the bottom, then spread on a layer of Ricotta cheese mixture, sprinkle that with Mozzarella, and cover it over smoothly with tomato sauce. Repeat these layers once or twice more, until everything is used up. Be sure to end with sauce on top, regardless of whatever is directly beneath it. 
 
Cover the baking pan with aluminum foil, crimping the edges tightly. Bake the lasagne at 350 degrees for 40 minutes, take off the foil cover, and bake it another 10 to 15 minutes uncovered. Serve very hot, with herb bread or garlic toast, and follow it with a very green, very crisp salad. 
 

Nutritional Facts

Total Fat
40g
57%
Sugar
8g
9%
Saturated Fat
21g
88%
Cholesterol
100mg
33%
Carbohydrate, by difference
64g
49%
Protein
45g
98%
Vitamin A, RAE
295µg
42%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
967mg
97%
Choline, total
49mg
12%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Pantothenic acid
1mg
20%
Phosphorus, P
678mg
97%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
1296mg
86%
Water
186g
7%
Zinc, Zn
4mg
50%

Vegetarian Lasagna Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Lasagna Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.