Easiest Way to Make Tasty Vegetarian lasagna

Vegetarian lasagna. Vegetable Lasagna Veggie lasagna with plenty of cheesy wonderfulness. I used a tomato sauce base for this one. Sliced mushrooms, red bell pepper, and shallots are layered with three cheeses and a homemade white sauce in this delicious vegetarian lasagna.

This is a BIG statement coming from vegetarians. Now, you may ask, why a vegetarian lasagna? A veggie lasagna can be especially helpful around holiday meals when you are trying to figure out what to serve cousin Judy and uncle Joe who won't eat turkey, goose, roast beef, or whatever the main meat dish is of the meal. You can cook Vegetarian lasagna using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vegetarian lasagna

1. You need 1 of pre-cooked pasta layers for lasagna.
2. You need 1 of bechamel.
3. It's 1 of mushrooms.
4. It's 1 of fried tomatoe sauce.
5. It's 1/2 of onion.
6. Prepare 1 of spices.
7. Prepare 1 of spinach.
8. It's 1 of curd.
9. Prepare 1 of salt.
10. It's 1 of butter.

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary. This recipe may be baked immediately after assembly. This vegetable lasagna recipe is a reader favorite!

Vegetarian lasagna instructions

1. Fry the onion and add the spinach, curd, salt and desired spices to the pan and fry..
2. In a different pan, fry the mushrooms and add the tomatoe sauce (add salt and spices)..
3. In a baking tray (over which butter has been previously spreaded), add a pasta layer, then add the mushrooms, add another pasta layer for the spinach... and so. Cover the last layer with bechamel and grated cheese..
4. Bake at 200°C for 15 minutes..

Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.

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