Name: Vegetarian Lasagna with No-Cook White Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 500 g fresh ricotta cheese; 220 ml fresh milk; 2 tablespoons vegetarian Italian-style hard cheese (or Parmesan); 1 tablespoon extra-virgin olive oil; ½ teaspoon grated nutmeg; Sea salt and freshly cracked black pepper (to taste); 2 tablespoons extra-virgin olive oil (for sautéing); 300 g fresh or defrosted spinach leaves; 1 medium shallot or red onion (finely minced); 8-10 fresh lasagna pasta sheets (no-boil sheets); 1 cup pea pesto; 2 mozzarella balls (very well drained and thinly sliced); 2 steamed potatoes (peeled and thinly sliced); 1 handful basil leaves (for garnishing)

Indulging in a hearty slice of Vegetarian Lasagna with No-Cook White Sauce is like wrapping yourself in a warm, comforting blanket after a long day. If you’re looking for a dish that’s not only easy to prepare but also bursting with flavor and packed with nutrients, then this lasagna is your answer. With layers of fresh spinach, creamy ricotta, and delectable mozzarella, you won’t even miss the meat! Best of all, you can whip this up without the hassle of cooking a separate sauce. Let’s dive in and create this beautiful vegetarian masterpiece.

Why It’s Crowd-Pleasing

This Vegetarian Lasagna with No-Cook White Sauce is a true crowd-pleaser. It strikes the perfect balance between rich and light, making it suitable for various dietary preferences. The no-cook white sauce is a game-changer, allowing you to save time and enjoy the fresh flavors of the ingredients without any fuss. Plus, it’s visually stunning when served, with vibrant greens and creamy layers that make it a feast for the eyes as well as the palate. Whether you’re hosting a dinner party or just enjoying a cozy night in, this dish will impress everyone at the table.

Gather These Ingredients

500g fresh ricotta cheese: The creamy base for our white sauce.
220ml fresh milk: To thin the ricotta and create a luscious texture.
2 tablespoons vegetarian Italian-style hard cheese: Or Parmesan if you’re not vegetarian, for an extra depth of flavor.
1 tablespoon extra-virgin olive oil: A hint of richness to the sauce.
½ teaspoon grated nutmeg: A warm spice that complements the ricotta beautifully.
Sea salt and freshly cracked black pepper: To taste.
2 tablespoons extra-virgin olive oil: For sautéing the shallots and spinach.
300g fresh or defrosted spinach leaves: Nutrient-packed greens that add color and flavor.
1 medium shallot or red onion: Finely minced for a touch of sweetness.
8-10 fresh lasagna pasta sheets: No-boil sheets work perfectly in this recipe.
1 cup pea pesto: For an added layer of flavor.
2 mozzarella balls: Very well drained and thinly sliced.
2 steamed potatoes: Peeled and thinly sliced, adding heartiness to the dish.
Handful of basil leaves: For garnishing and an aromatic finish.

Kitchen Gear Checklist

Oven: Preheat it to 180°C (350°F) for baking the lasagna.
Large mixing bowl: To combine the ricotta mixture.
Small skillet: For sautéing the shallots and spinach.
Baking dish: A 9×13 inch dish works great for layering the lasagna.
Sharp knife: For slicing the mozzarella and potatoes.
Wooden spoon: For mixing and layering the ingredients.

Method: Vegetarian Lasagna with No-Cook White Sauce

Step 1: Prepare the No-Cook White Sauce

In a large bowl, combine the fresh ricotta cheese, fresh milk, grated vegetarian hard cheese, olive oil, grated nutmeg, and a generous pinch of sea salt and cracked black pepper. Mix until smooth and creamy, ensuring there are no lumps. This will be the luscious white sauce that adds richness to your lasagna.

Step 2: Sauté the Spinach

In a small skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced shallot (or red onion) and sauté until translucent, about 2-3 minutes. Then, add the fresh spinach and cook until wilted, around 2 minutes. Season with a pinch of salt and pepper, then remove from heat.

Step 3: Assemble the Lasagna

In your baking dish, start by spreading a thin layer of the no-cook white sauce at the bottom. Place a layer of fresh lasagna sheets over the sauce. On top of the pasta, spread a layer of the sautéed spinach and shallots, followed by a layer of pea pesto. Add a layer of sliced mozzarella and then a layer of the steamed potato slices. Repeat these layers, finishing with a final layer of lasagna sheets topped with the remaining no-cook white sauce and slices of mozzarella.

Step 4: Bake the Lasagna

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

Step 5: Garnish and Serve

Once baked, remove the lasagna from the oven and allow it to cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving. This Vegetarian Lasagna with No-Cook White Sauce is now ready to delight your taste buds!

Swap Guide

Ricotta cheese: Substitute with cottage cheese for a lighter option.
Vegetarian hard cheese: Use any hard cheese of your choice if you’re not strictly vegetarian.
Pesto: Swap with homemade basil pesto or spinach pesto for different flavor profiles.
Potatoes: You can replace potatoes with thinly sliced zucchini for a low-carb version.

Pro Tips & Notes

For best results, use fresh pasta sheets as they absorb moisture and create a lovely texture.
Feel free to add other vegetables such as mushrooms or bell peppers for more variety.
Letting the lasagna sit after baking helps it set and makes it easier to slice.
If you prefer a more robust flavor, consider adding a layer of marinara sauce in between layers.

Shelf Life & Storage

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a slice in the microwave or oven until heated through. You can also freeze the assembled but unbaked lasagna. Just cover it tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and then follow the baking instructions.

Questions People Ask

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna ahead of time and store it in the refrigerator until you’re ready to bake it. Just make sure to cover it well to prevent it from drying out.

Can I use whole wheat lasagna sheets?

Yes, whole wheat lasagna sheets are a great alternative for a healthier twist. They will provide a slightly nuttier flavor, which complements the other ingredients beautifully.

Is this dish gluten-free?

This recipe is not gluten-free as it uses traditional lasagna sheets. However, you can easily swap the lasagna sheets with gluten-free pasta or even thinly sliced vegetables like zucchini or eggplant for a gluten-free version.

Can I add meat to this lasagna?

Of course! If you wish to add meat, consider incorporating cooked ground beef or turkey between the layers. Just be sure to adjust the cooking time as needed.

Let’s Eat

Now that you’ve created your Vegetarian Lasagna with No-Cook White Sauce, it’s time to enjoy the fruits of your labor. Gather your loved ones around the table, serve up generous portions, and savor each bite. The layers of creamy ricotta, savory spinach, and fresh mozzarella will transport you to a cozy Italian kitchen. Happy cooking and even happier eating!