Looking for the ultimate lasagna recipe? In our completely biased opinion, this is it!
A Vegetarian Lasagna Recipe To Remember
When people think of lasagna it’s usually a heavy, meat-filled dish lacking in vegetable content.
That’s ok, it’s nice to eat a hearty meal once in a while. But if you want a delicious tasting lasagna that offers the health benefits of increased veggie intake – look no further!
It’s important to appreciate that lasagna dishes have been around since before ancient Romans dominated the world. Unfortunately, that means we can’t go back in time and compare our recipe with the original.
But that’s ok, you’re the only judge we need for this one!
The truth is, the average North American needs to eat more vegetables. Obviously, this is common knowledge, thankfully.
But being healthier doesn’t mean removing the flavors we’ve all come to know and love – there is another way!
Seasonings and sauces are the key factors in the flavor of delicious meals. Ever tasted ground beef with no seasoning or sauce? How about a chicken breast? I think we can all agree, it’s pretty bland.
This is why we’ve created this lasagna recipe. We want you to not only love our recipe, but also to brag about how wonderful it tastes to your friends and family!
That’s a big goal but I think if you give our recipe a try, you will not be disappointed.
What’s So Special About This Recipe?
We have created this particular dish with health as a main focus. That’s something many chef’s cannot say about their lasagna recipe. As such, you’ll notice there’s an ingredient missing: Pasta!
That’s right, the vegetables are the layers that separate each other in this meal.
But don’t be alarmed, this will be one of the tastiest and healthiest meals you’ve ever tried. What’s even better, is you’ll never have to worry about the consistency of the pasta. Is it to hard here? Is it too soft there?
Let’s not forget the amount of juice in this recipe. Once the marinara surrounds and the onion and garlic is absorbed by the veggies, with every bite you take you’ll get an exciting explosion of flavor!
You won’t have to worry about your kids not eating their vegetables or your guests leaving the burnt edges. Every part of it will be a succulent section of lasagna.
How to Make It Vegan Friendly!
If you’re looking for a vegan lasagna recipe, don’t fret! All you have to do is switch out the parmesan and ricotta for cashew or brazil nut based substitutes.
Here is a quick recipe on creating a big batch of vegan parmesan:
- Grab a blender or food processor
- Add 2 cups of unsalted nuts (cashews and brazil nuts work best)
- Add 7 tbsp of nutritional yeast
- Add 2 tsp of garlic powder
- Add 1.5 tsp of fine sea salt (optional)
- Blend the ingredients to desired consistency
And here’s a quick recipe that creates 2 cups of vegan ricotta (this one was borrowed from Yupitsvegan.com):
- Grab a food processor
- Add 2 cups of skinless almonds
- Add 2 tbsp of lemon juice
- Add 1 tbsp of white miso
- Add 1 tsp of olive oil
- Add 1 tbsp of nutritional yeast
- Add 1 tsp of salt
- Add ½ cup of filtered water
- Blend the ingredients slowly, adding more water if needed for consistency
It’s best to prepare the ricotta substitute at least 8 hours in advance to let the flavors mix.
The Ultimate Healthy Lasagna Recipe
Here’s what you’ll need to serve four:
250g Ricotta (or 1 cup of vegan substitute)
1 cup of Mushrooms, chopped
4 Red Peppers, roasted and chopped
700g Marinara Sauce (with onion and garlic)
2 Zucchini, thinly sliced lengthwise
Half an Eggplant, sliced
4 tbsp Olive Oil
25g Parmasan, shredded (or vegan substitute)
25g of Pine Nuts (optional)
- Preheat the oven to 375C
- Mix the ricotta or substitute with the kale while your oven heats up
- Add 2 tbsp of olive oil to a large non-stick pan
- Add the mushrooms and roasted red peppers to the pan – Cook for 5 minutes until soft
- Add some of the marinara to the casserole dish – try to spread evenly
- Add a layer of zucchini slices
- Add your cooked mushrooms and red peppers on top
- Take half of the ricotta and kale mix, spread it over the mushrooms and peppers
- Take half of the marinara sauce and spread it on top
- Place your eggplant slices on
- Spread the rest of the kale and ricotta mix over the eggplant
- Add another layer of marinara
- Add another layer of zucchini slices
- If there’s any excess juice from the kale and ricotta mix, spoon it on top of the zucchini
- Sprinkle with parmesan or substitute and the pine nuts
- Put in the oven and bake for 30 minutes
- Enjoy your meal!
There’s a lot of small steps but to prepare this meal from start to finish should only take around 40 minutes!
Here’s the video for you to check out the preparation…
Don’t be afraid to experiment and switch out certain veggies with others, like the kale for spinach or the eggplant for slices of squash.
If you make the marinara from scratch your can season it anyway you like.
Some like it with a bit of tang, some like it with some herbs and others prefer a strong taste of garlic. Have fun and remember that, while our goal is to help you add healthier meals to your diet, we also want you to enjoy your food – so be adventurous!
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