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Vegetarian Lasagna with Ricotta Cheese Topping

Our delicious vegetarian lasagna, topped with creamy ricotta cheese, is a comforting family meal that even meat lovers will enjoy.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 5 servings

Equipment

  • 1 Chopping board
  • 1 four-sided grater
  • 1 Sharp knife
  • 1 large frying pan
  • 1 spatula
  • 1 4qt rectangular baking dish

Ingredients
  

Ingredients Tomato Sauce

  • 2 cups white button mushrooms chopped
  • 1 carrot grated
  • 1 onion chopped
  • 1 yellow bell pepper chopped
  • 1 medium zucchini chopped
  • 1 clove of garlic grated
  • 1 tbsp tomato paste
  • 1 bottle tomato passata (680 grams/24oz)
  • 1/2 cup water
  • 1 tsp dried Italian herbs
  • salt and pepper to taste
  • 1/4 cup olive oil

Ricotta Cheese Topping

  • 250 grams 8.8oz ricotta cheese
  • 1 cup grated mozzarella
  • 1/2 cup grated mozzarella (to sprinkle over the top)
  • salt and pepper to taste
  • 5 tbsp water
  • 1 packet of fresh or dried lasagna sheets

Instructions
 

Make The Tomato Sauce

  • Start by preparing the vegetables. You can chop them as roughly or as finely as you wish.
    2 cups white button mushrooms, 1 carrot, 1 onion, 1 yellow bell pepper, 1 medium zucchini, 1 clove of garlic
  • Heat olive oil in a large saucepan and add the mushrooms first. Let them cook down for a little bit before adding the garlic and onion.
    1/4 cup olive oil
  • Saute the mushrooms with the onions and garlic until they are almost soft. Now add the rest of the vegetables.
  • Add salt, pepper, and dried herbs to taste. Continue to cook for around 5 minutes on medium heat.
    1 tsp dried Italian herbs, salt and pepper to taste
  • Add the tomato paste and let it cook for a couple of minutes before adding the tomato passata.
    Rinse out the bottle with water and add to the sauce.
    Bring the sauce to a simmer
    1 tbsp tomato paste, 1 bottle tomato passata (680 grams/24oz), 1/2 cup water
  • Cover the sauce with a lid and let it simmer for at least 15 minutes.
  • Taste the sauce again to check the seasoning, and add more salt and pepper if needed.

The Ricotta Topping

  • In a bowl, add the ricotta cheese together with the grated mozzarella.
    250 grams 8.8oz ricotta cheese, 1 cup grated mozzarella
  • Add some water, salt, and pepper, and mix until well combined. It should have a smooth texture.
    If needed, add more water (or cream) to achieve the desired consistency.
    salt and pepper to taste, 5 tbsp water

Putting The Lasagna Together

  • Add a layer of sauce to the bottom of the baking dish. Place the lasagna sheets on top until the sauce is covered.
    Add another layer of sauce and a few dollops of the ricotta cheese. Cover with the next layer of lasagna sheets.
    Repeat the process until all of the tomato sauce and lasagna sheets have been used up.
    1 packet of fresh or dried lasagna sheets
  • The final layer should consist of lasagna sheets.
    Spread the ricotta cheese topping over the last layer of lasagna sheets and sprinkle some mozzarella cheese on top.
    1/2 cup grated mozzarella (to sprinkle over the top)
  • Bake for 30 minutes @ 200℃/400℉ (fan-forced setting) until golden brown and bubbly.
  • Serve with a salad and a slice of bread on the side. Enjoy!

Video

Notes

Tip
You can easily prepare the tomato sauce with vegetables a few days in advance. It will keep well in the fridge for a couple of days. It will also enhance the flavor of the sauce.
Another option is to prepare the sauce in bulk and freeze it.
Keyword lasagna with ricotta cheese, Vegetarian, vegetarian dish
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