RECIPE
17 INGREDIENTS23 STEPS1HR 30MIN

Homemade Vegetarian Lasagna

5.0
1 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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An alternative to the traditional meat-filled version that's still jam-packed with flavor! My vegetarian lasagna combines vegetables such as mushrooms and zucchini, along with a secret ingredient in the sauce!

1HR 30MIN

Total Cooking Time

17

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1/2
Onion , finely chopped
1/2
Eggplant , cubed
1
Zucchini , cubed
1/2
Carrot , cubed
1 stalk
Celery , chopped
2
Oyster Mushrooms
5 cups
Tomato Passata
1 1/4 cups
Ricotta Cheese
10.5 oz
Lasagna Sheets
2 pinches
Dried Mixed Herbs
4 fl oz
Water
to taste
Salt and Pepper
to taste
to taste
Extra-Virgin Olive Oil
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Directions

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Step 1
Place the pot on the stove at medium heat and a generous amount Extra-Virgin Olive Oil (to taste) , enough to totally cover the bottom of the pot and then some.
Step 2
Finely chop the Onion (1/2) and add to the hot oil.
Step 3
Cube the Zucchini (1) .
Step 4
Cube the Eggplant (1/2) .
Step 5
Cube the Green Bell Peppers (2) .
Step 6
Chop the Celery (1 stalk) .
Step 7
Cube the Carrot (1/2) .
Step 8
When the oil is warm add the onion, carrot, celery, zucchini, eggplant and capsicum and stir with a wooden spoon. Cover with the lid and leave to simmer for about 15 minutes but keep stirring every 5 minutes.
Step 9
Cube the Oyster Mushrooms (2) .
Step 10
After 15 minutes add the oyster mushrooms and Water (4 fl oz) and cook for another 15 minutes.
Step 11
After 15 minutes, add 2 pinches of Dried Mixed Herbs (2 pinches) and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.
Step 12
Now it’s time to add the Tomato Passata (5 cups) , Ricotta Cheese (1 1/4 cups) , Salt and Pepper (to taste) . Stir to combine.
Step 13
Let this simmer, and add some Fresh Basil (to taste) , breaking the leaves into smaller pieces using your hands. Leave this on the stove for at least 30 minutes.
Step 14
Now cut the Mozzarella Cheese Ball (1) into slices, and then into small cubes.
Step 15
In a non-stick baking dish, line the base with a touch of sauce. Add layers of fresh Lasagna Sheets (10.5 oz) , completely covering the base and not leaving any gaps.
Step 16
Line the top of the lasagna pasta sheets with sauce and vegetables, this time using a generous amount and covering each one.
Step 17
Add lots of cubes of fresh mozzarella, covering the sauce and getting into each corner.
Step 18
Grate a generous amount of Grated Parmesan Cheese (to taste) over the top and then begin a new layer.
Step 19
Line up another set of lasagna sheets and repeat each step as before.
Step 20
Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and Grated Parmesan Cheese (to taste) .
Step 21
Cover the vegetarian lasagne tray with aluminum foil and place it in a preheated oven at 355 degrees F (180 degrees C) for 15-20 minutes. After it has been in the oven for 10 minutes, remove the foil carefully and let it cook for another 5-10 minutes uncovered so it becomes deliciously crispy on top.
Step 22
Get a flat white plate and carefully slice the vegetarian lasagna down the middle and divide it into squares. Lift each piece out of the tray using something like a spade and help it slide off with a long knife.
Step 23
Of course if you are crazy about parmesan cheese, you can grate even more Grated Parmesan Cheese (to taste) on top of your vegetarian lasagna to serve! Enjoy!

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