Vegetarian Lasagna with No-Cook White Sauce

When it comes to comfort food, few dishes can rival the warmth and heartiness of lasagna. This Vegetarian Lasagna with No-Cook White Sauce is a delightful twist on a classic, showcasing layers of creamy ricotta and fresh spinach, all while keeping the preparation stress-free. No need for a complicated béchamel sauce here; this lasagna features a simple and luscious white sauce that comes together in a flash. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to impress even the most discerning palates.

Why This Recipe is a Keeper

This Vegetarian Lasagna with No-Cook White Sauce is not just easy to make; it’s also packed with flavor and nutrition. Utilizing fresh ingredients like ricotta and spinach, it offers a deliciously creamy texture without the fuss of cooking a white sauce separately. The no-cook sauce allows the flavors to meld beautifully as the lasagna bakes, resulting in a rich, satisfying dish that everyone will love. Plus, it’s adaptable—feel free to swap in your favorite vegetables or cheeses.

Ingredient Rundown

• 500g fresh ricotta cheese: Creamy and rich, this forms the base of our no-cook white sauce.
• 220ml fresh milk: To loosen the ricotta and create a smooth sauce.
• 2 tablespoons vegetarian Italian-style hard cheese: Grated, this adds depth to the sauce. Use Parmesan if you’re not vegetarian.
• 1 tablespoon extra-virgin olive oil: For a touch of richness.
• ½ teaspoon grated nutmeg: A warm spice that enhances the flavor of the cheese.
• Sea salt and freshly cracked black pepper: Essential for seasoning.
• 300g fresh or defrosted spinach leaves: Nutritious and vibrant, they add color and flavor.
• 1 medium shallot or red onion: Finely minced for a sweet, aromatic base.
• 8-10 fresh lasagna pasta sheets: Use no-boil sheets for convenience.
• 1 cup pea pesto: Adds a fresh and nutty layer of flavor.
• 2 mozzarella balls: Very well drained and thinly sliced for that perfect melty texture.
• 2 steamed potatoes: Peeled and thinly sliced for added heartiness.
• Handful of basil leaves: For garnish and a fresh herbal note.

Tools & Equipment Needed

• Large mixing bowl: For combining the ricotta and milk.
• Whisk: To ensure the ricotta is smooth and creamy.
• 9×13 inch baking dish: The perfect size for layering the lasagna.
• Sharp knife: For slicing the potatoes and mozzarella.
• Oven: To bake the lasagna until bubbly and golden.
• Cooking pot: For steaming the potatoes.

Stepwise Method: Vegetarian Lasagna with No-Cook White Sauce

Step 1: Prepare the No-Cook White Sauce

In a large mixing bowl, combine the fresh ricotta cheese, fresh milk, vegetarian Italian-style hard cheese, extra-virgin olive oil, grated nutmeg, and a generous pinch of sea salt and black pepper. Whisk together until smooth and creamy. Set aside.

Step 2: Sauté the Vegetables

In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced shallot or red onion and sauté until translucent. Then, add the spinach leaves and cook until wilted. Season with a touch of sea salt and pepper. Remove from heat and let cool slightly.

Step 3: Prepare the Baking Dish

Preheat your oven to 180°C (350°F). Lightly grease your 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.

Step 4: Layer the Lasagna

Start by spreading a thin layer of the prepared white sauce on the bottom of the baking dish. Lay down 3-4 sheets of fresh lasagna pasta over the sauce. Next, layer half of the sautéed spinach and shallot mixture, followed by half of the pea pesto, half of the thinly sliced steamed potatoes, and half of the mozzarella slices. Drizzle a bit more white sauce over this layer. Repeat the layering process, finishing with a layer of pasta, remaining white sauce, and topping with the remaining mozzarella.

Step 5: Bake the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

Once out of the oven, let the lasagna cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving. Enjoy your delicious Vegetarian Lasagna with No-Cook White Sauce!

Quick Replacement Ideas

• Use ricotta made from almond or coconut milk for a dairy-free version.
• Swap the spinach for kale or Swiss chard for different flavors and textures.
• Try zucchini or eggplant slices instead of potatoes for a lower-carb option.
• Use store-bought basil pesto if you don’t have the time to make your own.

Mistakes That Ruin Vegetarian Lasagna with No-Cook White Sauce

To ensure your lasagna turns out perfectly, avoid these common pitfalls:

• Using wet or soggy ingredients, which can lead to a watery lasagna.
• Not allowing the lasagna to rest after baking, which can cause it to fall apart when served.
• Overcooking the vegetables, making them mushy and losing their flavor.
• Skipping the seasoning, which can result in a bland dish.

Storage & Reheat Guide

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave until warmed through or bake in the oven at 180°C (350°F) until hot and bubbly. You can also freeze the lasagna before baking; just cover it tightly with foil and store it for up to 3 months. When ready to eat, bake from frozen, adding an additional 30-40 minutes to the cooking time.

Vegetarian Lasagna with No-Cook White Sauce Q&A

Can I use regular lasagna sheets instead of fresh ones?

Yes, you can! Just be sure to follow the package instructions for cooking times, as some require pre-cooking.

What can I add for extra protein?

Consider adding cooked lentils, chickpeas, or even crumbled tofu mixed with spices for an additional protein boost.

Is it possible to make this dish ahead of time?

Absolutely! You can assemble the lasagna a day in advance and store it in the refrigerator until you’re ready to bake it.

Can I use different cheeses?

Definitely! Feel free to mix and match your favorite cheeses, such as feta, gouda, or a vegan cheese alternative for a unique flavor profile.

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As you embark on making your own Vegetarian Lasagna with No-Cook White Sauce, remember that cooking is all about experimenting and enjoying the process. Embrace the flavors, enjoy the aromas, and savor the satisfaction that comes from creating a warm, hearty meal that everyone will appreciate. Happy cooking!

Vegetarian Lasagna with No-Cook White Sauce

This Vegetarian Lasagna is a creamy, delicious twist on a classic! Perfect for family dinners or gatherings, it’s easy to make and utterly satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 500 g fresh ricotta cheese Creamy and rich, this forms the base of our no-cook white sauce.
• 220 ml fresh milk To loosen the ricotta and create a smooth sauce.
• 2 tablespoons vegetarian Italian-style hard cheese Grated, this adds depth to the sauce. Use Parmesan if you’re not vegetarian.
• 1 tablespoon extra-virgin olive oil For a touch of richness.
• ½ teaspoon grated nutmeg A warm spice that enhances the flavor of the cheese.
• to taste Sea salt and freshly cracked black pepper Essential for seasoning.
• 300 g fresh or defrosted spinach leaves Nutritious and vibrant, they add color and flavor.
• 1 medium shallot or red onion Finely minced for a sweet, aromatic base.
• 8-10 fresh lasagna pasta sheets Use no-boil sheets for convenience.
• 1 cup pea pesto Adds a fresh and nutty layer of flavor.
• 2 mozzarella balls Very well drained and thinly sliced for that perfect melty texture.
• 2 steamed potatoes Peeled and thinly sliced for added heartiness.
• 1 handful basil leaves For garnish and a fresh herbal note.

Equipment

• Large mixing bowl
• Whisk
• 9x13 inch Baking Dish
• Sharp Knife
• Oven
• Cooking pot

Method

 

1. In a large mixing bowl, combine the fresh ricotta cheese, fresh milk, vegetarian Italian-style hard cheese, extra-virgin olive oil, grated nutmeg, and a generous pinch of sea salt and black pepper. Whisk together until smooth and creamy. Set aside.
2. In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced shallot or red onion and sauté until translucent. Then, add the spinach leaves and cook until wilted. Season with a touch of sea salt and pepper. Remove from heat and let cool slightly.
3. Preheat your oven to 180°C (350°F). Lightly grease your 9x13 inch baking dish with olive oil or cooking spray to prevent sticking.
4. Start by spreading a thin layer of the prepared white sauce on the bottom of the baking dish. Lay down 3-4 sheets of fresh lasagna pasta over the sauce. Next, layer half of the sautéed spinach and shallot mixture, followed by half of the pea pesto, half of the thinly sliced steamed potatoes, and half of the mozzarella slices. Drizzle a bit more white sauce over this layer. Repeat the layering process, finishing with a layer of pasta, remaining white sauce, and topping with the remaining mozzarella.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
6. Once out of the oven, let the lasagna cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving. Enjoy your delicious Vegetarian Lasagna with No-Cook White Sauce!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or bake in the oven until hot and bubbly.
• Freeze before baking for up to 3 months; add cooking time if baking from frozen.