Vegetarian Lasagna Recipe

Staff Writer
The veggie version of your favorite pasta dish!
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
668
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 quart(s) tomato sauce
  • 1 Tablespoon olive oil
  • 1 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. 
 

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.

Nutritional Facts

Total Fat
44g
68%
Sugar
14g
N/A
Saturated Fat
25g
100%
Cholesterol
145mg
48%
Protein
42g
83%
Carbs
33g
11%
Vitamin A
1225µg
100%
Vitamin B12
1µg
17%
Vitamin B6
0.8mg
40.6%
Vitamin C
74mg
100%
Vitamin D
0.6µg
0.2%
Vitamin E
10mg
49%
Vitamin K
837µg
100%
Calcium
882mg
88%
Fiber
9g
37%
Folate (food)
398µg
N/A
Folate equivalent (total)
398µg
99%
Iron
9mg
50%
Magnesium
222mg
56%
Monounsaturated
13g
N/A
Niacin (B3)
5mg
26%
Phosphorus
676mg
97%
Polyunsaturated
2g
N/A
Potassium
2303mg
66%
Riboflavin (B2)
1mg
66%
Sodium
2250mg
94%
Thiamin (B1)
0.3mg
17.3%
Trans
0.3g
N/A
Zinc
5mg
35%