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Homemade Vegetarian Lasagna with No-Cook White Sauce photo

Vegetarian Lasagna with No-Cook White Sauce

This Vegetarian Lasagna is a creamy, cheesy delight! Packed with fresh ingredients and no-cook white sauce, it’s the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the No-Cook White Sauce:
  • 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
For the Lasagna:
  • 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

Equipment

  • Large baking dish
  • Mixing bowl
  • Cooking pot
  • Knives and cutting board
  • Spatula or wooden spoon

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the fresh ricotta cheese, fresh milk, vegetarian Italian-style hard cheese, extra-virgin olive oil, and grated nutmeg. Season with sea salt and freshly cracked black pepper to taste. Mix until smooth and creamy, ensuring there are no lumps.
  2. In a medium-sized pot, heat extra-virgin olive oil over medium heat. Add the finely minced shallot or red onion and sauté until translucent and fragrant, about 3-4 minutes. Add the fresh or defrosted spinach leaves and cook until wilted. Remove from heat and set aside.
  3. Preheat your oven to 180°C (350°F). In your large baking dish, layer the ingredients starting with a thin layer of the ricotta mixture, followed by a sheet of lasagna pasta. Then add a layer of the sautéed spinach and shallots, spoon on some pea pesto, and layer with thinly sliced steamed potatoes and mozzarella balls. Repeat this process until all ingredients are used, finishing with a final layer of the ricotta mixture on top.
  4. 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.
  5. Once the lasagna is out of the oven, allow it to rest for about 10-15 minutes before serving. Garnish with fresh basil leaves.

Notes

  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze before baking for longer storage; thaw in the refrigerator overnight before baking.
  • Add red pepper flakes for a spicy kick!