Vegetarian Lasagna(Makes 8 Servings)
A hearty vegetarian lasagna layered with tender noodles, savory tomato sauce, sautéed mushrooms, beans, and a blend of cheeses. Rich in flavor and perfect for plant-based or family dinners, it offers a comforting, cheesy, and flavorful dish that satisfies all appetites.
Ingredients
- 8 oz. lasagna noodles ⓘ
- 2 medium onions ⓘ
- 4 cloves garlic ⓘ
- 3 Tbsp. olive oil ⓘ
- 2 c. tomato sauce
- 2 tsp. dried oregano ⓘ
- 1 tsp. dried basil ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 2 tsp. salt ⓘ
- 3/4 lb. sliced mushrooms
- 3/4 c. dry small red beans ⓘ
- 3/4 lb. low-fat Mozzarella cheese, sliced ⓘ
- 2 c. low-fat Ricotta cheese ⓘ
- 1/2 c. freshly grated Parmesan cheese ⓘ
Instructions
- Rinse the cooked lasagna noodles in cold water and set them aside.
- Saute the chopped onions and minced garlic in olive oil until soft and transparent, but not browned.
- Stir in the tomato sauce, dried oregano, dried basil, chopped fresh parsley, and salt.
- Cook the sauce about 30 minutes, simmering and stirring often until it has thickened.
- Stir in the sautéed mushrooms and cooked tender red beans.
Tips & Substitutions
When making Vegetarian Lasagna, feel free to swap the low-fat Mozzarella and Ricotta cheese with dairy-free alternatives if needed. For a spicier kick, add crushed red pepper flakes to the sauce. If you want more vegetables, consider adding spinach or zucchini. Ensure the lasagna noodles are cooked al dente to maintain structure during baking.
Serving Suggestions
Serve the Vegetarian Lasagna with a fresh green salad and garlic bread for a complete meal. A light drizzle of balsamic reduction on top can elevate the flavors. This dish pairs beautifully with Italian recipes like Penne Pasta for a diverse dinner spread, making it perfect for gatherings or family meals.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, preheat your oven to 350°F, cover the lasagna with foil, and bake for about 25-30 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Lasagna(Makes 8 Servings) contains roughly 849 calories, with 12g protein, 48g carbohydrates, and 72g fat. It is an excellent source of iron (80% of the Daily Value), dietary fiber (61% of the Daily Value), and calcium (47% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 943mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Vegetarian Lasagna?
Yes, you can freeze Vegetarian Lasagna before or after baking. To freeze before baking, assemble the lasagna, cover it tightly with foil, and store it in the freezer for up to 3 months. For best results, thaw it overnight in the refrigerator before baking.
What can I use instead of red beans?
If you don't have small red beans, you can substitute them with black beans, kidney beans, or chickpeas for a different flavor and texture. Each option will add its own unique taste while still complementing the lasagna.
How can I make this lasagna gluten-free?
To make the Vegetarian Lasagna gluten-free, use gluten-free lasagna noodles available in most grocery stores. Ensure all other ingredients, like sauces and cheeses, are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).