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Do you love pasta and are crazy about a lasagna? Then you are in the right place, because today you will learn how to prepare 10 vegetarian lasagna options that are delicious and make anyone’s mouth water.

1. vegetarian eggplant and zucchini lasagna

Ingredients

• 2 medium eggplants
• Water
• Salt
• 1 onion
• 3 tablespoons oil
• 3 medium carrots
• 2 medium zucchini
• 1 can peeled tomatoes
• 1/4 (cup) of water
• 500 g mozzarella cheese
• 350 g pre-cooked lasagne noodles

Directions

1. Wash the eggplants, remove the ends and cut into small cubes;
2. Place the diced eggplant in a bowl of salted water for 30 minutes (to take the bitterness out of the peel and keep them from browning too much);
3. Place a plate over the bowl, to ensure that all the pieces are in contact with the water;
4. Meanwhile, peel the onion and cut it into cubes;
5. In a saucepan, put the oil, turn on the fire and let it heat;
6. Next, add the onion and stir from time to time so as not to burn;
7. While the onion is browning, peel and chop the carrots into small cubes;
8. As soon as the onion is translucent, add the carrots to the pan and saute a little so that they are « al dente »;
9. Take the opportunity to cut the zucchini into small cubes and add to the pan. Stir well;
10. Drain the water from the bowl where we left the eggplant and add the little cubes to our mixture;
11. Put in the peeled tomatoes as well and mix, adding water to bind. Mix again;
12. Season with salt gradually and let the sauce cook until there is almost no liquid left in the pan and the vegetables are soft;
13. Grate the cheese with a grater, using the coarse grater part;
14. Grease a baking dish with oil and pour in a little sauce to ensure that the pasta does not stick;
15. Assemble the lasagna in the following order: one layer of pasta, 1/4 of sauce, 1/4 of mozzarella and repeat until filling the entire baking dish;
16. Finish with mozzarella on top and bake at 230 degrees uncovered, until cheese is melted.

2. Vegetable Lasagna

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 Italian zucchini
• 2 purple onions
• 1 leek
• 2 small eggplants
• 1 glass of white wine
• Pepper to taste
• Salt to taste
• Olive oil to taste
• 3 cups tomato sauce
• 100 g butter
• 1/4 cup wheat flour
• Nutmeg to taste
• 800 ml milk
• 1 packet of lasagne noodles
• 500 g mozzarella cheese
• 100 g parmesan

Directions

1. Chop all the vegetables and place in a baking pan;
2. On top, pour the white wine, pepper, salt, and olive oil and mix to ensure that all the vegetables catch the seasoning;
3. Bake in the oven for 30 minutes, until they are « al dente »;
4. After that time, mix the vegetables with the tomato sauce and set aside;
5. For the béchamel sauce, in a frying pan, add: the butter, the flour (put in little by little and stir constantly), the salt, pepper, nutmeg, the milk (also little by little) and stir well;
6. In a baking dish, place: a layer of bechamel sauce, one of the ready pasta, one of the vegetables, and another of mozzarella. Repeat the process until it fills the whole pan;
7. Finish with the bechamel sauce and sprinkle grated cheese on top;
8. Bake in the oven at 180 degrees for 40 minutes.

3. Vegetarian lasagna with ricotta

Ingredients

• 2 tablespoons grated parmesan cheese
• 1 medium onion
• 1 leek
• 3 small carrots
• 1 tablespoon chopped parsley
• 1 clove garlic
• 5 leaves chard
• 2 tablespoons olive oil
• Butter (to grease the pan)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 9 to 10 slices of crustless bread
• 1/2 cup milk
• 1/2 cup water
• 350 g ricotta

Directions

1. Preheat oven to 180 degrees and grate the Parmesan cheese;
2. Slice the onion, leeks and carrots;
3. Chop the parsley, cut the garlic in two and the chard into strips. Set aside;
4. In a frying pan, heat the olive oil for a few seconds over low/medium heat;
5. Add: carrot, garlic, onion, leek, salt and pepper. Mix together;
6. Leave on fire for 10 minutes to soften;
7. Meanwhile, grease a platter with butter;
8. After 10 minutes, add the parsley and chard to the remaining vegetables. Mix together;
9. Leave for five minutes more and turn off the heat;
10. In the greased dish, place the slices of bread, mix the milk and water, and pour half of this liquid on the layer of bread;
11. Pass the ricotta over the slices of bread, add the vegetables, and then make a new layer in the same order: bread, milk and water, ricotta and vegetables;
12. Sprinkle with cheese and bake in the preheated oven for 20 minutes.

4. Broccoli Lasagna

Ingredients

• 2 tablespoons butter
• 2 tablespoons wheat flour
• 750 ml whole milk
• Salt to taste
• Ground black pepper
• Grated nutmeg
• 1 chopped broccoli
• Pre-prepared pasta sheets
• Mozzarella cheese
• Parmesan cheese

Directions

1. For the white sauce, heat a pan and add the butter, stirring until melted;
2. Then add the flour, stir well, and add the milk little by little, stirring constantly;
3. Season with salt, pepper and nutmeg, stirring until it begins to thicken. The tip is to leave it a little more liquid, as the pre-cooked pasta absorbs the sauce better that way;
4. In another bowl, place the broccoli and add the white sauce;
5. On a platter, assemble the lasagna: one layer of broccoli with sauce, the pre-cooked pasta, broccoli with sauce, mozzarella and pasta. Repeat this order until the dish is complete;
6. To finish, place parmesan on top;
7. Bake in preheated oven at 200 degrees for 30 minutes.

5. Heart of palm lasagna

Ingredients

• Olive oil
• 1 onion, diced
• 4 cloves of crushed garlic
• 1.4 kg tomato sauce
• Salt to taste
• Pepper to taste
• 4 tablespoons butter
• 4 tablespoons wheat flour
• 1 liter of milk
• 600 g heart of palm, chopped
• 100 g olives
• Precooked lasagna noodles
• Grated mozzarella cheese to taste
• Basil to taste (to garnish)

Directions

1. In a pan, add a little olive oil and saute the onion;
2. Add the garlic, saute for a minute and add the tomato sauce;
3. Keep stirring and wait for the sauce to cook, two to three minutes;
4. Then turn off, season with salt and pepper and set aside;
5. For the white sauce, melt the butter, add the wheat, and cook until the butter is melted and a roux is formed;
6. Turn off or leave the fire very low and add the milk little by little, stirring well until all the balls are gone;
7. As the sauce becomes incorporated, keep adding more milk and stirring;
8. After you have put in all the milk, cook for five minutes or until thickened, season with salt and pepper and set aside;
9. Season the hearts of palm with salt and pepper and add the olives and mix;
10. Now, let’s assemble: in a baking dish, line the bottom with the red sauce, cover a layer of lasagna pasta, another of white sauce, half the hearts of palm, the olives and grated mozzarella cheese;
11. Make another layer of lasagna pasta, tomato sauce, basil and cheese;
12. Assemble another layer of lasagna noodles, red sauce, hearts of palm and olives. Finally, put more lasagna pasta, white sauce and sprinkle cheese on top;
13. Bake in the oven at 180 degrees for 40 minutes.

6. Vegetarian Lasagna with 2 cheeses

Ingredients

• Dried Funghi
• Water at room temperature
• Olive oil
• Onion, chopped
• Chopped garlic
• 1 chopped broccoli
• Béchamel sauce
• Salt
• White peppercorns
• Black peppercorns
• Carrot
• Parsley
• White wine
• Passata or tomato sauce
• Precooked pasta for lasagna
• Mozzarella
• Parmesan

Directions

1. In a bowl, place the funghi, add the water and set aside;
2. In a frying pan, put a dash of olive oil and the onion. Stir and then add garlic, mixing again so it does not burn;
3. Add the broccoli and let the mixture saute;
4. In another mouth of the stove, place the pan with the bechamel sauce to heat;
5. In the pan with the broccoli, season it with salt and pepper and turn off the heat, making sure it’s sauteed but still hard, since we’re going to heat it again;
6. Add the broccoli to the béchamel sauce, mix well and set aside;
7. For the red sauce, in a saucepan, add the olive oil, onion and mix. Include the carrot, celery and garlic, stirring constantly;
8. Pour the white wine into the mixture and simmer to evaporate the alcohol;
9. Add the tomato passata, a little bit of water and let it cook;
10. Let’s add the funghi to the sauce, then remove the mushrooms from the water, squeezing well to get all the juice out;
11. Add the water from the mushrooms to the sauce and mix well;
12. Chop the mushrooms, add to the sauce and cook for about 40 minutes;
13. Then season with salt and pepper and mix;
14. To assemble, in a baking dish, start with a generous layer of red sauce, the pre-cooked pasta, the white sauce,
    the mozzarella and the red sauce;
15. Then put more pasta, the white sauce, pasta again, white sauce, red sauce, mozzarella and lastly the parmesan;
16. Bake in the oven for 20 minutes. After this time, with the aid of a fork, pierce the pasta, and if it passes easily through it, it is that the lasagna is cooked.

7. Spinach and cheese lasagna

Ingredients

• 1 sprig of spinach
• Water
• 2 tablespoons margarine
• 1 tablespoon minced garlic
• 2 tablespoons wheat flour
• 1 liter of milk
• Salt to taste
• Nutmeg to taste
• 1 dash of oil
• 1/2 Tbsp. minced garlic
• Oregano to taste
• Pepper to taste
• 250 ml milk
• 1 tablespoon wheat flour
• 100 g chopped gorgonzola cheese
• 500 g fresh lasagne noodles
• 200 g minced cheese
• Grated parmesan cheese to taste

Directions

1. In a saucepan, place the spinach and water until it is covered;
2. Let it cook over medium heat, and when it is quite wilted, drain off the water;
3. On a board, chop the spinach and set aside;
4. In another pan, put the margarine and wait for it to melt, then add the garlic;
5. Let it sauté a little, add the flour and mix until it forms a paste;
6. After that, add milk little by little, stirring constantly (tip is to stir with a fouet to avoid lumps);
7. Season with salt, nutmeg, mix well and set aside;
8. In another pan, put a dash of oil, the garlic and saute;
9. Add the spinach and saute for another three minutes;
10. Season with oregano, pepper and salt. Mix together and add two ladles of the white sauce, stirring well;
11. When the sauce is bubbling, add the milk and flour (diluted before putting into the pan);
12. Mix until thickened and set aside;
13. For assembly, in a large baking dish, make a layer of white sauce, add the pieces of gorgonzola cheese, the fresh pasta and the spinach sauce on top;
14. Continue assembling and place the minas cheese, the pasta and repeat these layers until the refractory is complete;
15. The last layer will be the spinach sauce and the grated parmesan cheese on top;
16. Bake in the preheated oven at 200 degrees for 30 minutes.

8. Vegetarian mushroom lasagna

Ingredients

• 1/2 red onion
• 1 carrot
• 70 g butter
• 1/2 zucchini
• Salt to taste
• 400 g assorted mushrooms
• 2 cloves garlic
• Thyme to taste
• Black pepper to taste
• 50 g wheat flour
• 500 ml whole milk
• Nutmeg to taste
• Cottage cheese to taste
• Ready made lasagna noodles

Directions

1. To begin, place a saucepan over low heat;
2. Grate the onion and carrot (leaving them very fine);
3. In saucepan, add butter, grated carrot and onion to saute;
4. Cut the zucchini, separating only the parts that have the green peel. From these parts, cut them very thinly and then into small cubes;
5. Add the zucchini to the pan, stir the ingredients together, saute over medium heat, and add salt to speed the process;
6. Meanwhile, chop the mushrooms finely into cubes;
7. Add more butter to the pan and include the mushrooms, switching to high heat and stirring well;
8. Add the garlic, stir well, add the thyme (cut with scissors to make it easier), the pepper and saute for another three minutes;
9. After this time, taste to see if it is good for salt and turn off the fire;
10. Drain the mixture with the aid of a colander, to get all the water out of the mushroom. Leave it to drain while you continue the recipe;
11. In the same pan that we prepared the lasagna base, make the bechamel sauce. To do this, turn on low heat, add the butter and stir to melt;
12. Add the flour and mix well to form a thickening paste. Do this process for a minute so that the flour cooks and does not taste raw;
13. Gradually add the milk and stir carefully so as not to clump (use a fouet to make it easier);
14. Continue stirring until thickened and creamy;
15. Add the grated nutmeg and let the sauce cook for another two minutes;
16. Grate the cheese, turn off the heat and add the mushrooms to the béchamel sauce;
17. Stir a little more and taste again to check if it is good for salt. If necessary, add more salt;
18. On a baking sheet, make layers: pasta, ragu (mushrooms + bechamel), pasta, ragu, cheese, thyme, pasta, ragu and continue until filling the entire pan;
19. To finish, make the last layer of sauce, to leave the pasta very wet and finish by putting plenty of cheese (already grated), pepper and thyme on top;
20. Bake it in a preheated oven at 180 degrees for 20 minutes.

9. Vegetarian mushroom lasagna with cheese

Ingredients

• Dried mushroom
• Kombu seaweed
• 1/2 onion, minced
• Thyme
• 1 liter of milk
• Mushrooms (shimeji, shitake, paris, portobello)
• 1 dash of olive oil
• Salt to taste
• Black peppercorns
• 1 square of butter
• Water
• 40 g butter
• 40 g wheat flour
• Nutmeg to taste
• 2 tablespoons shoyu
• Pasta for lasagna
• Buffalo mozzarella (leave out of the fridge for 30 minutes)
• Grated parmesan

Directions

1. In a saucepan, place the mushroom, seaweed, onion and thyme;
2. Place the pan on a scale and add the milk to the remaining ingredients;
3. Turn the saucepan on low heat and leave for 20 minutes;
4. Turn on a frying pan over high heat to warm it up;
5. Meanwhile, chop the mushrooms (make them coarser). If you peel them, use the peel in the sauce that is on low heat;
6. In the already hot skillet, put a generous drizzle of olive oil and add a little of the mushrooms. Wait for them to caramelize on one side and only then stir;
7. Season with salt, black pepper, and finish with the butter;
8. Remove mushrooms from pan and repeat this process until all are grilled;
9. Place all the mushrooms in a container;
10. As the pan still tastes of the mushrooms, add the water to deglaze into this mixture and stir well with a spatula, scraping down the sides;
11. After that, pour the mixture from the skillet into the mushroom sauce that we left on low heat;
12. In another pan, add the butter, let it melt, and add the wheat. Mix until it turns into a dough;
13. Stir for a minute for the flour to cook well;
14. Sift the milk from the mushroom sauce and add to the pasta (butter and wheat) we have prepared;
15. Stir continuously with the aid of a fouet so as not to clump;
16. Season with black pepper, grated nutmeg, shoyu and stir until very thick (once cold, it will thicken more and this will help firm up the lasagna);
17. In a medium baking dish, begin assembly: mushroom sauce, lasagna noodles (if necessary, break the noodles into pieces to fill all parts of the layer), mushroom sauce (without overdoing it), the mushrooms, buffalo mozzarella and sauce;
18. Repeat until you fill the entire baking dish, making sure the larger piece of pasta is interspersed between the layers to firm up the structure of the lasagna;
19. In the last layer, spread the sauce over all parts of the pasta, so the lasagna does not dry out;
20. Finish by grating the parmesan for au gratin (you can even put on the tips to form a crust after baking);
21. Bake in the oven at 180 degrees for 20 minutes;
22. After taking out of the oven, stick a fork in the center of the lasagna. If it goes in and out easily, it is just right;
23. Wait 10 minutes for it to cool a little and serve.

10. Vegetarian Lasagna Bolognese

Ingredients

• Textured soy protein
• Water
• 1 and 1/2 onions
• 3 cloves garlic
• 1 drizzle of olive oil
• Salt to taste
• 1 can peeled tomatoes
• 1 cup sunflower seeds
• 3 cups hot water
• 1 sip red wine (optional)
• Shoyu
• Sugar to taste
• Olive oil
• Seasonings of your choice to taste (in the recipe Bahia seasoning, paprika and garlic powder is used)
• 1 onion
• 2 tablespoons flour
• Nutmeg to taste
• Residue of sunflower seed milk
• Lemon
• Nutritional Yeast
• Water
• Sliced zucchini
• Thread flour (for sprinkling)

Directions

1. Place the soybean in a microwaveable container, add the water, turn on the microwave and let it hydrate for about two minutes;
2. Chop the onion and garlic and, in a frying pan, add a dash of olive oil, the chopped onion and let it brown a little;
3. After that, season with salt and add the garlic and the peeled tomatoes (if necessary, put a little water in the can to get all the sauce out), without stopping stirring;
4. Leave the red sauce on a high to medium heat, until well cooked. From time to time stir a little and, if necessary, add a little water and mix again;
5. For the white sauce, in a blender, put the sunflower-seed, the hot water, and beat until well ground;
6. In a basin, place a dishcloth, pour the mixture from the blender, squeezing the cloth tightly;
7. With the soy meat already hydrated, rinse a little water to give it a last wash and take half of it to the blender to grind;
8. Finish grinding the rest of the soy meat in the blender;
9. Add the ground soy meat to the tomato sauce, add a little more water, a splash of red wine, shoyu, a little sugar (to reduce the acidity of the sauce), salt, olive oil, Bahia seasoning, paprika and garlic powder;
10. Let cook over medium to low heat;
11. Now, let’s make the white sauce: in a pan, put the olive oil, onion, salt and flour. Stir for a couple of minutes so the flour cooks and doesn’t taste like raw flour;
12. Add the sunflower-seed milk little by little, leave on low heat and stir with a fouet to avoid lumps;
13. Mix to make the sauce creamy, add the nutmeg and turn off when it starts to thicken (remembering that the sauce will thicken more after it cools);
14. In a bowl, put the remaining residue of the sunflower seed, add the olive oil, salt, lemon, nutritional yeast, a little bit of water and mix;
15. Preheat the oven and start assembling the lasagna: in a baking pan, spread a drizzle of olive oil and start the first layer of bolognese sauce, the pasta, the white sauce (ensuring that the sauce covers the entire part of the pasta), the sliced zucchini with a pinch of salt and olive oil;
16. Repeat this order, but in place of the zucchini, put some of the ricotta we made with the residue of the sunflower seed;
17. Make another layer of pasta, bolognese sauce, pasta and white sauce;
18. If you still have pasta, make another layer and finish with red sauce, the sunflower seed ricotta, a tiny bit of nutritional yeast (to imitate parmesan cheese), some breadcrumbs, salt and finish with a drizzle of olive oil;
19. Bake in the oven over preheated medium heat and leave for 15 minutes.

After so many delights, how about choosing your favorite and prepare for your next meal? Whether it’s for lunch or dinner, this dish is sure to be delicious! And if you want to increase your options, just check out more amazing zucchini lasagna.