Name: Vegetarian Lasagna with No-Cook White Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 500 g fresh ricotta cheese; 220 ml fresh milk; 2 tablespoons vegetarian Italian-style hard cheese; 1 tablespoon extra-virgin olive oil; ½ teaspoon grated nutmeg; to taste sea salt; to taste freshly cracked black pepper; 300 g fresh or defrosted spinach leaves; 1 medium shallot or red onion; 8-10 sheets fresh lasagna pasta (no-boil varieties work great); 1 cup pea pesto; 2 balls mozzarella (fresh and well-drained); 2 steamed potatoes (peeled and thinly sliced); handful basil leaves (fresh)

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If you’re on the lookout for a comforting, delicious, and easy-to-make dish that will impress friends and family alike, look no further than this Vegetarian Lasagna with No-Cook White Sauce. This recipe combines layers of fresh ingredients, creamy ricotta, and a fragrant pesto that brings everything together beautifully. The best part? You don’t even need to cook the white sauce! It’s a perfect dish for weeknight dinners, potlucks, or whenever you need a taste of home.

Why You’ll Love This Recipe

This Vegetarian Lasagna with No-Cook White Sauce is a versatile meal that caters to various tastes. The creamy ricotta and mozzarella provide a rich texture, while the spinach and potatoes add a wholesome touch. With the addition of homemade pesto, every layer bursts with flavor. Plus, it’s entirely customizable! Whether you’re a cheese lover or looking to keep it light, this lasagna is a crowd-pleaser that everyone will adore.

Your Shopping Guide

500g fresh ricotta cheese: The star of the white sauce, providing creaminess and flavor.
220ml fresh milk: To help create the perfect consistency in the sauce.
2 tablespoons vegetarian Italian-style hard cheese: Adds depth; feel free to substitute with Parmesan if you prefer.
1 tablespoon extra-virgin olive oil: For sautéing the shallots and enriching the flavor.
½ teaspoon grated nutmeg: A pinch of nutmeg elevates the overall taste.
Sea salt and freshly cracked black pepper: Essential seasonings to enhance the dish.
300g fresh or defrosted spinach leaves: Packed with nutrients and a perfect layer for the lasagna.
1 medium shallot or red onion: Adds a sweet and savory flavor when sautéed.
8-10 fresh lasagna pasta sheets: No-boil varieties work great for this recipe.
1 cup pea pesto: Provides a fresh, herby element that complements the creamy layers.
2 mozzarella balls: Fresh mozzarella adds gooey texture; make sure they are well-drained.
2 steamed potatoes: Adds heartiness to your lasagna; peeled and thinly sliced.
Handful of basil leaves: Fresh basil on top for a burst of flavor and color.

Kitchen Gear Checklist

Large baking dish: For assembling and baking the lasagna.
Mixing bowl: To combine the ricotta and milk for the sauce.
Cooking pot: For steaming potatoes and sautéing shallots.
Knives and cutting board: For chopping vegetables and slicing cheese.
Spatula or wooden spoon: To mix ingredients and layer the lasagna.

Cook Vegetarian Lasagna with No-Cook White Sauce Like This

Step 1: Prepare the No-Cook White Sauce

In a mixing bowl, combine the 500g fresh ricotta cheese, 220ml fresh milk, 2 tablespoons vegetarian Italian-style hard cheese, 1 tablespoon extra-virgin olive oil, and ½ teaspoon grated nutmeg. Season with sea salt and freshly cracked black pepper to taste. Mix until smooth and creamy, ensuring there are no lumps.

Step 2: Sauté the Vegetables

In a medium-sized pot, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely minced shallot or red onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Add the 300g fresh or defrosted spinach leaves and cook until wilted. Remove from heat and set aside.

Step 3: Assemble the Lasagna

Preheat your oven to 180°C (350°F). In your large baking dish, start layering the ingredients. Begin with a thin layer of the ricotta mixture, followed by a sheet of lasagna pasta. Add a layer of the sautéed spinach and shallots, then spoon on some 1 cup pea pesto. Next, add a layer of thinly sliced steamed potatoes and some thinly sliced mozzarella balls. Repeat this layering process until all ingredients are used, finishing with a final layer of the ricotta mixture on top.

Step 4: Bake the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.

Step 5: Let It Rest and Serve

Once the lasagna is out of the oven, allow it to rest for about 10-15 minutes. This helps the layers set, making it easier to slice. Garnish with a handful of fresh basil leaves before serving.

Substitutions by Diet

Gluten-free: Use gluten-free lasagna sheets or zucchini slices as the base.
Dairy-free: Substitute ricotta with cashew cheese or a dairy-free alternative, and use vegan mozzarella.
Nut-free: Ensure your pesto is nut-free or make your own without nuts.
Lower-carb: Replace lasagna sheets with thin slices of eggplant or zucchini.

Pitfalls & How to Prevent Them

Watery Lasagna: Ensure your mozzarella is very well-drained and avoid excess moisture from the spinach.
Overcooked Vegetables: Sauté shallots just until translucent; overcooking can lead to a mushy texture.
Sticking to the Dish: Grease your baking dish lightly before layering to prevent sticking.
Uneven Layers: Use an offset spatula to spread ingredients evenly for the best texture.

Refrigerate, Freeze, Reheat

To store your Vegetarian Lasagna with No-Cook White Sauce, allow it to cool completely, then cover it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the lasagna before baking. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed. Reheating leftovers is best done in the oven at 180°C (350°F) until warmed through, ensuring it remains crispy on top.

Reader Questions

Can I make this lasagna ahead of time?

Absolutely! You can prepare the lasagna a day in advance, cover it, and store it in the refrigerator until you’re ready to bake. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge.

How can I make this lasagna spicier?

If you’re looking to add some heat, consider mixing in some red pepper flakes with the ricotta or adding sliced jalapeños in between the layers. A spicy pesto can also be a great option!

Is it necessary to use fresh lasagna sheets?

While fresh lasagna sheets provide a delightful texture, you can use dried sheets. Just be sure to check the package instructions for pre-cooking or soaking requirements before layering.

What can I serve with this lasagna?

This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette and crusty bread, or you could serve it alongside roasted vegetables for a heartier meal.

Because You Liked This

See You at the Table

This Vegetarian Lasagna with No-Cook White Sauce is not just a meal; it’s an experience. The combination of flavors, textures, and colors makes it a feast for both the eyes and the palate. Gather your loved ones around the table, serve up generous slices, and enjoy the smiles that come with every bite. Happy cooking!