Almost everyone loves Italian food. With their entire pasta dishes one may forget their names once they take a mouthful of this pasta dish with its irresistible meaty charm. But not all of us are allowed to eat meat, some turned into the nature’s way, so therefore we need to innovate this treasures for the vegetarians to experience them as well. So pasta dishes must be composed of pure vegetables in order for vegetarian consumers to know its goodness as well.
Here is a recipe of vegetarian lasagna from Herbivoracious to help you start with the vegetarian Italian cuisine experience.
Vegetarian Lasagna Recipe with Spinach and Ricotta Filling for a Crowd, using No-Boil Noodles
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 servings
Note: vegetarian; not vegan or gluten-free
- 1 onion, diced
- 2 cloves garlic, minced
- 1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
- 1 pound ricotta
- 1/2 teaspoon grated nutmeg
- Freshly ground black pepper
- No-boil lasagna noodles (or regular lasagna noodles – par-boil first) – enough to fit your pan, 4 layers
- Kosher salt
- 2 eggs, lightly beaten
- 1/4 cup extra-virgin olive oil
- 1/2 head cauliflower florets and some stem, cut into small bite-sized pieces
- 2 large (28 oz.) cans plain tomato sauce
- Zest from 1 lemon
- 1 pound grated mozzarella cheese
- 4 ounces grated Parmesan cheese
- Clean the spinach well. Place in a microwave safe bowl, cover loosely with a plate and microwave until fully wilted, about 5 minutes. Allow to cool, and then squeeze out all water. (A good way to do this is by wrapping in a clean dish towel and twisting.) In a medium bowl, stir together the spinach, ricotta and nutmeg. Add salt and pepper to taste, then stir in the eggs.
- Put the olive oil in a large skillet over medium high heat. Add the onion and garlic and 1/2 teaspoon salt, and cook, stirring occasionally until translucent (about 2 minutes), then add the cauliflower and cook, stirring occasionally, for 5 more minutes. Add the tomato sauce and lemon zest, lower the heat to a simmer and cook for 5 more minutes. Taste and adjust salt.
- Preheat the oven to 375. Oil the lasagna pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others.
- Finish with a heavy layer of mozzarella and the parmesan, mixed together.
- Bake, covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
- If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
- Allow to rest at least 15 minutes before serving so it has time to set up a bit.
After all these procedures you may now enjoy the hassle free-lasagna with your friends and family.