I cannot imagine lasagna without meat. The meat sauce in lasagna plus the gooey and creamy cheese is what ties up the dish. So, when I came across this vegetarian lasagna recipe, I decided to try it out. I’m all for healthy eating, right? Wouldn’t hurt to try something new.
Since this recipe uses a variety of cheeses that may be hard to find or pricey, you can substitute the, For example, instead of ricotta cheese, you can also use cottage cheese. The difference is that the latter is lumpier. You just need to process them well to get the desired consistency. Instead of using Romano cheese, you can just use parmesan cheese, too. When I make regular lasagna and I don’t have any of the cheeses available, I just use cheddar cheese and make a cheese sauce with milk.
What Makes this Vegetarian Lasagna Healthy
One of the most nutritious ingredients in this recipe is spinach. Spinach is a leafy green vegetable that has a lot of nutritional value. It is rich and vitamins and minerals such as carbs, fiber, Vitamins A, C, K1, Folic Acid, Calcium, and Iron. This nutritious vegetable helps reduce cancer, is good for the eyes, and helps lower blood pressure. On the other hand, if you have kidney stones or have problems with blood clotting, consult your doctor before consuming too much spinach.
On the other hand, cheese is also a healthy ingredient in this vegetarian lasagna. It is a good source of calcium, protein, fat, vitamins A and B12, as well as riboflavin, zinc, and phosphorus. Cheese that comes from grass-fed animals is also rich in omega-3 fatty acids and vitamin K2.
I opted to line my lasagna pan with parchment paper pre cut sheets so it’ll be easier to clean up the pan. It will just be challenging to scoop out the lasagna because the parchment paper may stick to it. What I did was to put the noodles at the bottom instead of sauce so the parchment paper sheets do not get too soggy. What’s great about these pre-cut parchment paper sheets is that they are non-stick. I don’t have to worry about cleaning up a dirty lasagna pan later on.
The first reaction I got from the kids was, “Where’s the meat?” But that didn’t stop them from devouring it! Another successful experiment!
Try this delicious and healthy vegetarian lasagna and share it with your friends! Don’t forget to leave us a comment and share your healthy recipes, too!
Vegetarian Spinach Lasagna
- 1 package lasagna noodles
- 2 tbsp olive oil
- 1 cup fresh mushrooms chopped
- 2 cups fresh spinach
- 1 cup onion chopped
- 1 tbsp garlic minced
- 3 cups ricotta cheese
- 2/3 cup Romano cheese grated
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil leaves
- 1/2 tsp ground black pepper
- 1 egg
- 3 cups mozzarella cheese shredded
- 3 cups tomato pasta sauce or spaghetti sauce
- 1 cup parmesan cheese grated
- Preheat oven to 350 degrees F.
- Get your lasagna pan, apply cooking spray to the bottom then line with 2 overlapping sheets of parchment paper.
- Cook lasagna noodles according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Sauté the onions, garlic, and mushrooms until tender. Drain and let cool.
- Boil the frozen spinach for 5 minutes. Drain well and squeeze out excess liquid then chop.
- In a separate bowl, combine the cheeses along with the spinach, oregano, basil, salt, pepper, and egg. Add the mushrooms and beat on low for a minute.
- Layer the lasagna on the prepared pan with the noodles at the bottom. Top with sauce. Add another layer of noodles, top with spaghetti sauce, then cheese sauce. Repeat layer as needed.
- Cover with foil to keep the lasagna moist. Bake for an hour.
- Let it rest for 15 minutes before serving. Serve with grated parmesan and fresh herbs as desired.