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Delicious Vegetarian & Vegan Spinach Lasagna Recipes!

kateclough by kateclough

There Are Many Different Ways To Make Vegetarian Spinach Lasagna!

There is so much variation in lasagna recipes. Some add mushrooms, others add artichokes & there are those that call for butternut squash. Included on this page are several different recipes which range from Vegetarian Spinach Lasagna to a more complex recipe for Roasted Vegetable Lasagna with Spinach & Ricotta. One of my favorites is White Spinach & Artichoke Lasagna or is it Spinach Artichoke Lasagna With a Creamy Garlic Sauce? It has to be Spinach, Sun Dried Tomatoes & Alfredo Sauce Lasagna. Ah well, maybe it's Spinach Mushroom Lasagna! Nope. It's definitely Vegan Spinach Mushroom Lasagna! Hm-m-m-m! Decisions! Decisions! I do know I personally lean towards the heart healthy choices on a regular basis but I also indulge from time to time! Which one do you think will be your favorite? I guess you'll have to try them all so you can decide! ENJOY!

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Spinach Ricotta Lasagna

One Of THE Best Recipes For Vegetarian Lasagna!

Spinach Lasagne is a great anytime recipe when you're looking for a do ahead meal. It goes to summer parties and BB-Qs as well as it fits into a Christmas buffet. It's a delicious vegetarian alternative to a more traditional meat lasagne. This is a delicious recipe which can easily be varied. Adding a can of finely chopped artichoke hearts to it will give you an option for an alternative. It's like learning 2 recipes at once. The sauce gives it an unusual flavor because it's lighter than many traditional pasta sauces.

You'll need:
Sauce:
2 -28 ounce cans imported tomatoes
1 medium onion, peeled and roughly chopped
2 vegetable bouillon cubes
3 cloves garlic, chopped
1½ teaspoons dried thyme
1 teaspoon dried oregano
3 bay leaves, crumbled
¼ - ½ cup fresh basil, chopped
¼ cup Italian flat leaf parsley, chopped
salt & freshly ground black pepper, to taste

It's easier to make this a day or 2 before making the lasagne. It will give the flavors time to marry, will cut down on preparation time & be easier to handle if cold.

Using a food processor, puree tomatoes & onions, (this may be done in two batches) transfer mixture to a medium saucepan, add bouillon cubes, thyme, oregano & bay leaves. Simmer on low heat for 20 minutes. Add the basil & parsley, simmer for another 5 minutes. Add salt & pepper to taste. Remove from heat.

Spinach Filling:

10 ounces fresh ricotta cheese
½ cup Parmesan cheese, grated
½ cup fresh basil, chopped
salt & freshly ground black pepper, to taste
2 eggs
1- 5 ounce container fresh spinach, chopped or torn into bite sized pieces
1 package lasagna noodle , cooked al dente, according to package directions
8 ounces mozzarella cheese, shredded
additional Parmesan cheese for topping

In a large mixing bowl, mix ricotta, Parmesan & basil together .Add salt & pepper, to taste. Add eggs, mix well. Add chopped spinach, mix well.

Assembly:
In an 8" x 11-1/2" x 2" pan, cover the bottom of the pan with sauce. Place a layer of noodles on top of the sauce, trimming the noodles to fit. Layer one half of the spinach mixture over the noodles, sprinkle grated mozzarella over the top. Cover with 1/3 of remaining sauce. Repeat with ½ remaining noodles. Top with a layer noodles, the remaining sauce and sprinkle with mozzarella & Parmesan cheese.

Bake at 350° for approximately 30 minutes or until the sauce is bubbly. Remove from oven & allow it to sit for 15 to 20 minutes before serving.

This may be frozen for up to one month if wrapped tightly in plastic wrap. This is also a great dish to bake, cut into portions and individually wrap for those nights when you're late getting home from work.

Spinach Lasagne is an almost one dish meal. Add a loaf of garlic bread & a big green salad & you have a great meal for family night or for entertaining guests. It's a do ahead meal that will wait in the oven on low heat for a couple of hours, freeing you up to visit with your guests. Enjoy!

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Shala & Rebecca Prepare Spinach Lasagna

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Easy Vegan Spinach & Mushroom Lasagna

This Is A Healthy Recipe

Easy Vegan Spinach and Mushroom Lasagna

You'll need :

8 ounces fresh mushrooms, sliced
1 small onion, minced
1 teaspoon garlic, minced
2 Tablespoons extra virgin olive oil
2- 24-ounce jars pasta sauce
9 lasagna noodles, uncooked
Soy Parmesan
Sliced black olives
1 pound firm or extra firm tofu
1-10 ounce package frozen, chopped spinach, thawed & squeezed dry
1 tsp. salt
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper

Directions:

Preheat the oven to 375 °F.
Heat the oil in a sauté pan & sauté the mushrooms, onions & garlic over medium heat until tender. Remove from heat & add pasta sauce. Set aside
Combine tofu & spinach in the work bowl of a food processor & pulse 4 or 5 times. Add the salt, nutritional yeast, oregano, garlic powder, basil, rosemary & cayenne pepper. Process until smooth.

Spread half the sauce in the bottom of a 9×12-inch pan. Cover with 3 dry noodles. Spread half the tofu mixture over the noodles Layer 3 more noodles. Spread remaining tofu mixture over them. Top with a final layer of noodles & pour remaining sauce over. Cover the pan tightly with foil, & bake for 30 minutes. Remove foil & bake for an additional 30 minutes. Remove from oven, sprinkle soy Parmesan & black olives. Allow to cool for 15 minutes before serving.

Yield: 9 servings

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Chef Timothy Prepares Vegan Spinach Lasagna

This is a vegan recipe which is also compatible with diabetic diets as well as those who suffer from Colitis and Crohn's Disease.
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Vegetarian Roasted Vegetable Lasagne With Spinach & Ricotta

A Modern Twist To An Old Favorite!

Roasted Vegetable Lasagne With Spinach and Ricotta

You'll need:

For roasted vegetables:

1 medium carrot, chopped
2 medium zucchini chopped
1 cup mushrooms, chopped
1/2 red onion, chopped
1 green bell pepper, chopped
1/2 eggplant, chopped
3-4 cloves garlic, whole with base sliced off
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
3 leaves fresh basil, torn
salt & freshly ground black pepper

For the spinach and ricotta mix:

1-10 oz package frozen chopped spinach, defrosted & squeezed dry
8 oz. Ricotta cheese
4 oz. Feta cheese
4 oz. freshly grated Parmigiano-Reggiano cheese
salt & freshly ground black pepper, to taste

For the lasagne:

1 package lasagna noodles, cooked according to package directions
2-1qt. Jars tomato-basil pasta sauce
1 1/2 cups grated cheddar cheese
4oz. Freshly grated Parmagiano-Reggiano cheese

Directions:

Place the vegetables in a roasting pan large enough to accommodate them in a single layer. Drizzle olive oil over, add brown sugar,salt & pepper & torn basil. Toss to coat.

Roast at 450° for around 35 minutes or until vegetables are soft & slightly browned. Remove from oven & allow to cool. Remove garlic & discard. (or reserve it, mash it, mix with butter & make garlic bread to accompany your lasagne!)

Mix spinach, ricotta,feta and Parmesan-Reggiano together, stir thoroughly & season with salt & freshly ground pepper.

Place sauce on the bottom of pan, and add layers by repeating the following order: lasagne noodles, ricotta mix, lasagne noodles, vegetables, lasagne noodles, ricotta mix, lasagne noodles, sauce, cheddar cheese. Top by sprinkling Parmesan-Reggiano over the top of the lasagne. Season with a few grinds of the peppermill on top.
Bake the lasagne,uncovered, at 350°F. for 30 - 40 minutes, or until the top is golden brown.

Yield: 6-8 servings

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A Healthy Recipe For Vegan Tofu Spinach Lasagna

This Is An Excellent Recipe For A Weight Loss Diet!

Vegan Spinach Tofu Lasagne

You'll need:
1/2 pound lasagna noodles, cooked according to package instructions
2 10-ounce packages frozen chopped spinach, thawed & squeezed dry
1 pound soft tofu
1 pound firm tofu
2 Tablespoons nutritional yeast
1 Tablespoon sugar
1/4 cup soymilk
1/2 teaspoon garlic powder
2 Tablespoons lemon juice
3 Tablespoons fresh basil, minced
2 tsp salt
1 32-ounce jar of tomato sauce
Directions:
Preheat oven to 350°F.
Place the tofu,nutritional yeast, sugar, soymilk, garlic powder, lemon juice, basil & salt in the work bowl of a food processor & pulse until smooth.
Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce. Add a layer of noodles. Top with half the tofu & half the spinach. Repeat, ending with remaining noodles topped with remaining sauce.
Bake 25 to 30 minutes, or until sauce bubbles.

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Spinach Artichoke Lasagna With Creamy Garlic Sauce

No Calories Spared Here But It's The Best Possible Indulgence!

Spinach, Artichoke Lasagna With Creamy Garlic Sauce

You'll need:

12 lasagna noodles, cooked according to package directions
2 cups mozzarella cheese, shredded
2 cups shredded Italian cheese blend
8 oz. white cheddar cheese, shredded
8 oz cream cheese, room temperature
1-16oz. container ricotta cheese
12- 14 oz cans artichoke hearts, drained & coarsely chopped
2-10 oz packages chopped frozen spinach, thawed & squeezed dry
1 large white onion
6 whole bulbs garlic
1 pint heavy cream.... No Substitutions please
28 oz vegetable stock
1/2 teaspoon white pepper
1 1/2 sticks unsalted butter
2 eggs

Directions:
Preheat oven to 350°F.
Shred cheese, dice onion & mince 20 of the largest cloves of garlic.
Mix cream cheese, ricotta cheese & eggs. Set aside.

Garlic White Sauce:
Melt 1 1/2 sticks butter in stock pot over medium heat.
Add garlic & onions, sauté for 3-5 minutes or until onions are soft but not browned.
Increase heat to medium high,add vegetable stock & white pepper simmer for 5 minutes.
Add heavy whipping cream & bring to gentle simmer.
Slowly stir in white cheddar cheese & Italian cheese mix.
Simmer until cheese melts and sauce is slightly thickened. Set aside.
Mix together spinach & artichoke hearts Set Aside.

Butter a 9.5" x 13.5"baking dish.
Spread sauce in bottom of baking dish.
Place 3 lasagna noodles on top.
Layer 1/3 of cream cheese mixture on top,
Layer 1/2 spinach, artichoke heart mixture.
Layer 1/4 mozzarella cheese on top.
Repeat until all ingredients are used up.

Bake 350°F. in center of oven for about one hour. Remove from oven & let rest for about 15-20 minutes before serving.

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Spinach Lasagne With White Sauce

Spinach Lasagne With Sun Dried Tomatoes & Alfredo Sauce

You'll need:

1 -32 oz container ricotta cheese
2 -10 oz packages frozen chopped spinach, thawed &squeezed dry
2 eggs
1/2 cup sun dried tomatoes in oil,drained & chopped
3/4 teaspoon oregano
1/2teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 -16 ounce jars alfredo sauce
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese

Directions:

Preheat oven to 375°F.
In a large bowl,combine ricotta, spinach, eggs, sun dried tomatoes, oregano,basil, garlic powder, pepper & nutmeg.
Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish Top with 3 noodles.
Spread with 1/3 of ricotta mixture. Repeat making 2 layers noodles & ricotta mixture, ending with noodles.
Spread remaining Alfredo sauce over pasta & sprinkle with mozzarella cheese.
Cover with foil & bake 45 minutes; remove foil & bake 10 minutes or until lightly browned.
Allow to sit for 15 minutes before serving.
Yield: Serves 6

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Thanks For Visiting Vegetarian & Vegan Spinach Lasagne!

Your Comments Are Welcomed!

  • Frankster Feb 9, 2012 @ 11:30 am | delete
    Aow. These all sound delicious. I just bought stuff to make lasagna so now I'll just have to try one of these recipes instead of my usual. Thanks for sharing. Blessed. Bear hugs, Frankster
  • Michey Feb 8, 2012 @ 4:29 pm | delete
    You have great recipes here... i am tempted to try "Spinach Artichoke Lasagna With Creamy Garlic Sauce "
    Thanks
  • favored1 Feb 5, 2012 @ 6:51 pm | delete
    Don't know I missed this one. Good recipes and a bit different than I make them. Thanks.
  • JoshK47 Feb 3, 2012 @ 11:56 am | delete
    Great work on this here - thanks very much for sharing! Blessed by a SquidAngel!
  • crstnblue Jan 27, 2012 @ 1:39 pm | delete
    Very nice and informative lens about a variety of delicious Lasagna recipes.
    Thanks for sharing!
  • hlkljgk Jan 26, 2012 @ 10:01 am | delete
    yum!
  • KarenCookieJar Jan 26, 2012 @ 8:04 am | delete
    I love Vegetarian Lasagne - I don't know why you would ever need to make it with meat???
  • homebuddy Jan 25, 2012 @ 9:19 pm | delete
    The mushroom/tofu/spinach lasagna sounds very delicious. The mushroom will really add that meaty flavor to it and the tofu should probably add an extra creamy texture. Gotta try this recipe out soon!
  • queenofduvetcovers Jan 20, 2012 @ 3:06 pm | delete
    Wow, another amazing lens! Lasagna is my favorite dish! Thanks for sharing =)
  • KellydeBorda Jan 13, 2012 @ 12:36 pm | delete
    FAntastic lens - such great recipes and fun information! Blessed by an angel :)
  • kateclough Jan 13, 2012 @ 12:50 pm | delete
    Thanks! Happy you liked it!
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kateclough

I'm a professional Chef, cooking teacher & a writer I've made many many pans of spinach lasagna in my time!. I have many other interests as well. I've... more »

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