Vegetarian Lasagna

A Vegetarian Lasagne in red cast iron pot and side salad.

Vegetarian Lasagne Description

Vegetarian lasagne is a perennial favourite at any dinner table. The recipe below is a vegan version, but your omnivore friends won’t be able to tell the difference. You can also customise this recipe easily with any spaghetti sauce you like and as many mushrooms and onions as the vegetarian lasagne recipe can handle. Both adults and kids love this veggie lasagne so that you can serve it up for your next family dinner and the holidays. It is a healthier alternative to lasagnes that are normally stocked with cheese. This recipe has about 400 calories and 34% of your daily fibre requirement. Not to mention tonnes of protein. I would recommend using brown cremini mushrooms for their health advantages. They protect against cardiovascular disease, a leading cause of death in North America.

Recipe Nutrients

The vegetarian lasagne recipe below contains spinach, a very healthy leafy green vegetable. Spinach has many beneficial properties. For example, it aids in protecting against prostate cancer. In addition, it decreases inflammation and defends the lining of the digestive tract. Find spinach with the brightest leaves you can, as they will be higher in vitamin C than spinach that has been sitting around. It also ensures a healthy nervous system. Cooked spinach is high in vitamins K, A, B2, E, B1, and B3. It also has folate, magnesium, iron, calcium, potassium, and protein.

Eggplant also has vitamins such as K, B6, C, and B3. It also contains fibre, potassium, and copper. Furthermore, it has been found to have the properties of antioxidants, which protect against cancer, LDL cholesterol (bad cholesterol), and various viruses. In addition, several phytonutrients in eggplant have been found to reduce cholesterol in the heart and improve blood flow.

This recipe will certainly fill you up and leave you very satisfied! So naturally, you’ll want to make it again and again. It’s best to start making it the day before you eat it, so set some time aside. You won’t regret it!

Vegetarian Lasangne Ingredients:

  • 1 medium eggplant
  • 12 pieces of lasagne noodles
  • 2 10-oz packages of frozen spinach, thawed, liquid squeezed out
  • 1 package Tofutti vegan cream cheese
  • your favourite spaghetti sauce
  • mushrooms
  • onions
  • veggie crumbles (ground meat substitute)

Recipe Cooking Method:

  1. The day before: Slice the eggplant thinly length-wise. It is easy to cut the skin off *after* it is sliced up (all you do is cut around the edges). Cook each side with a bit of margarine or olive oil until it can be easily pierced with a fork. Set aside.
  2. Take some mushrooms, onions, and veggie crumbles. Saute until done. Set aside.
  3. Mix spinach with cream cheese. I used 3/4 of the package of cream cheese. I also used a tad of margarine. Heat a bit (microwave) to mix more easily until creamy.
  4. Cook noodles. Drain
  5. Preheat oven to 350.
  6. Layer: noodles (I used 4 across), mushroom mix, eggplant spinach, spaghetti sauce, etc. Make sure there is sauce on top. Cook for 30 minutes or until the sauce on top is thick. Don’t burn. Cooking makes everything kind of melt together. This was great for me, and we are working on the leftovers. Pasta tastes great the next day.

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