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Easy Vegetarian Lasagna with No-Cook White Sauce photo

Vegetarian Lasagna with No-Cook White Sauce

This Vegetarian Lasagna is a deliciously easy dish, layered with creamy ricotta, fresh spinach, and mozzarella!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the No-Cook White Sauce:
  • 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
For the Lasagna:
  • 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

Equipment

  • Oven
  • Large mixing bowl
  • Small skillet
  • Baking Dish
  • Sharp knife
  • Wooden spoon

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • For best results, use fresh pasta sheets for a lovely texture.
  • Add other vegetables like mushrooms or bell peppers for more variety.
  • Letting the lasagna sit after baking helps it set for easier slicing.
  • Consider adding a layer of marinara sauce for a robust flavor.