Use code SIDECHEF for $10 off your first shoppable recipe order.
SideChef
 >  Recipes
 >  Pescatarian Recipes
RECIPE
20 INGREDIENTS13 STEPS2hr

Vegetarian Lasagna

4.5
2 Ratings
This vegetarian lasagna still tastes so meaty. It has a luscious filling packed with mushrooms and other vegetables, along with lots of bechamel and cheese!
Vegetarian Lasagna Recipe | SideChef
This vegetarian lasagna still tastes so meaty. It has a luscious filling packed with mushrooms and other vegetables, along with lots of bechamel and cheese!
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
2hr
Total Time
$2.02
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Filling

1 lb
Cremini Mushrooms
4 cloves
1
Onion
cut into small chunks
1
peeled and cut into small chunks
1 stalk
cut into small chunks
1
deseeded and cut into small chunks
1 head
cut into small florets, with the stem diced too
1 dash
3 2/3 cups
Whole Milk Ricotta Cheese
1/4 cup
Roughly Chopped  Fresh Basil
plus more for garnish
1/4 cup
2 pinches
2 pinches
Freshly Ground Black Pepper

Bechamel and Assembly

1/3 cup
3 cups
1 pinch
1/4 tsp
Ground Nutmeg
16
Lasagna Noodles
about a box
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
712
FAT
43.1 g
PROTEIN
36.6 g
CARBS
50.6 g

Cooking Instructions

HIDE IMAGES
Step 1
First, make the filling. Set up a food processor and put the Cremini Mushrooms (1 lb) in its bowl. Pulse them until finely chopped to make room for the rest of the vegetables.
Step 2
Then add in the Garlic (4 cloves) , Onion (1) , Carrot (1) , Celery (1 stalk) , Red Bell Pepper (1) , and Broccoli (1 head) to the food processor bowl. Run the processor until it becomes pasty but still has some texture.
Step 3
Heat the Olive Oil (1 dash) in a large skillet with deep sides over medium-heat. Add the veggies and aromatics to the pan and let them cook through and become fragrant for about 6-8 minutes.
Step 4
While the mixture cooks, get a large pot of water on to boil for the lasagna. Then transfer the mixture to a large mixing bowl when it is done and set it aside to cool.
Step 5
Use the same skillet to make the bechamel since it has a flavorful veggie base. Melt the Butter (1/3 cup) in the skillet still over medium high heat. Whisk in the All-Purpose Flour (1/3 cup) and keep whisking them together until you have a thick, golden paste.
Step 6
Keep whisking while you slowly pour in the Milk (3 cups) until you have a lovely white sauce. Whisk in the Salt (1 pinch) and Ground Nutmeg (1/4 tsp) then let the sauce simmer and thicken for 10-15 minutes.
Step 7
Keep whisking it occasionally so that it doesn't become lumpy. While the bechamel cooks, finish the filling by stirring the Whole Milk Ricotta Cheese (3 2/3 cups) , Fresh Basil (1/4 cup) , Parmesan Cheese (1/4 cup) , Salt (2 pinches) , and Freshly Ground Black Pepper (2 pinches) into the bowl with the veggies thoroughly.
Step 8
The water should be boiling by this point, so boil the Lasagna Noodles (16) until tender for about 8 minutes. Drain them and set them aside to cool enough to handle.
Step 9
Preheat the oven to 350 degrees F (180 degrees C).
Step 10
Get out a 9x13-inch lasagna pan. Spread a thin layer of the bechamel sauce on the bottom of the pan, then lay out 4 lasagna noodles on top of the sauce.
Step 11
Spread another thin layer of bechamel on top of the noodles, followed by a thick, generous layer of the veggie filling and a big handful of Shredded Mozzarella Cheese (2 cups) sprinkled on top. You will probably only use about half of the filling. Freeze the rest for later use, it keeps for months!
Step 12
Repeat this layering twice more to have 3 layers total. Then lay out the final 4 lasagna noodles on top, followed by the remaining bechamel in a thick layer and the rest of the mozzarella.
Step 13
Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top. Let it set for a few minutes and sprinkle more chopped basil on top. Then cut and serve! Makes great leftovers too.
ADD TO PLAN

Rate & Review

Tap to Rate:
Leave a comment
230 Saved
TOP
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
712
% Daily Value*
Fat
43.1 g
55%
Saturated Fat
20.6 g
103%
Trans Fat
0.0 g
--
Cholesterol
188.2 mg
63%
Carbohydrates
50.6 g
18%
Fiber
7.5 g
27%
Sugars
14.7 g
--
Protein
36.6 g
73%
Sodium
841.1 mg
37%
Vitamin D
0.1 µg
0%
Calcium
679.9 mg
52%
Iron
2.6 mg
14%
Potassium
641.1 mg
14%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from