Ingredients
Full recipe with amounts can be found in the recipe card below.
Onion. Mushroom. Eggplant. Aubergine/Brinjals. Garlic. Crushed tomatoes / Chopped tomatoes. Herbs: I used oregano and thyme. Rosemary, basil, sage and parsley are all good choices too. Ricotta cheese. Cream. Heavy/Whipping cream. Parmesan. Lasagna sheets. I used no-boil lasagna sheets. Basil pesto. Mozzarella. Salt and pepper.
What other vegetables to use in vegetarian lasagna:
Mushrooms Eggplant/Aubergine Zucchini/Courgette Spinach Kale Cauliflower Peppers Broccoli
How to make vegetarian lasagna
Can you freeze vegetarian lasagna?
Yes, this lasagna freezes very well. Assemble the lasagna fully (except for the last layer of mozzarella cheese) in a foil roasting container. Press a sheet of parchment paper onto the surface then wrap tightly with foil. Freeze for up to 3 months. To bake: Remove the sheet of parchment paper then cover with the foil and bake until a knife can easily be inserted. Top with grated mozzarella and bake until golden brown.
Do I need to cook lasagna noodles/pasta?
Most lasagna sheets don’t need cooking before layering with the sauce. I never preboil lasagna sheets. Unless the packaging instructs you to cook the pasta, I wouldn’t bother. Baking it for long enough will ensure the pasta will be cooked through.
Vegetarian dinner recipes:
