Easiest Way to Prepare Yummy Vegetarian lasagna

Vegetarian lasagna. Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.

This time, she turned everyone's favorite Italian dish into a delicious vegetarian lasagna featuring zucchini, spinach, mushrooms and lots and lots of cheese. But no matter how many new lasagna recipes you try, there are always a few consistencies passed down from Italian tradition: flat lasagna noodles, lots of flavorful sauce and layers of. Vegetarian Lasagna to feed a crowd! You can have Vegetarian lasagna using 16 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Vegetarian lasagna

1. Prepare 2 large of aubergine.
2. You need 1 of peeled.
3. Prepare 8 oz of sliced fresh mushrooms.
4. Prepare 1 large of onion, chopped.
5. Prepare 1 1/2 large of vine ripened tomatoes.
6. You need 3 tbsp of minced garlic.
7. Prepare 29 oz of tomato puree.
8. Prepare 1 lb of shredded mozzarella cheese.
9. It's 1/2 cup of parmesan cheese.
10. Prepare 1/2 cup of sugar.
11. It's 1 tsp of salt.
12. You need 1 tbsp of sweet basil dried.
13. You need 1 tsp of whole leaf oregano.
14. Prepare 1 of olive oil, extra virgin to cook with.
15. You need 3/4 stick of butter, salted.
16. You need 16 oz of ricotta cheese.

This one is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses. Your vegetarian and meat-eating guests will fight for seconds. Time to show off your farmers' market haul. Whether you're looking for a hearty side dish or a Meatless Monday supper, our best vegetable lasagna is sure to hit the spot.

Vegetarian lasagna instructions

1. Peel the eggplant/ aubergine slice thinly..
2. Add oil to pan.
3. Pan fry one and a half eggplant till done tender and flexible set on paper towel to absorb extra oil you may have to keep adding oil.
4. Put sliced mushrooms and half of the eggplant into a frying pan with any extra oil add butter.
5. When mushroom mix is done add puree and spices.
6. I used 2 glass oven safe cookware spray with nonstick spray one is 1 and 3/4 quarts the other is 1 and a half quarts dishes.
7. Start with a layer of eggplant this is when you preheat oven 450° Fahrenheit.
8. Tomatoes.
9. Sauce.
10. Cheese.
11. Eggplant.
12. Sauce.
13. Ricotta.
14. Sauce mozzarella cheese with half the parmesan on each.
15. Put into oven bake 30 to 45 minutes till done let sit 10 minutes if you can serve hope you enjoy.

It's hard to pass up a second serving of cheesy pasta, homemade marinara, and fresh-from-the-garden veggies. I am not usually impressed with vegetable lasagna but this recipe had a great taste. I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic. I'll admit, a lot of my recipes are geared toward healthier eating in general, but not all of them. Spinach is the star of this vegetable lasagna recipe.