The Best Vegetarian Lasagna
Fresh and flavorful lasagna that will leave you feeling satisfied and craving more. Tasty sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do. If you ever feel like you’ve ingested a brick bomb after eating a heavy lasagna I promise you won’t feel that way after this recipe. Equal parts indulgent and healthy, this meatless lasagna from will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of my signature polpette (meatballs) recipe for Sunday dinner.
Made with Amore,
How to Freeze Lasagna
You can freeze lasagna bolognese both uncooked and cooked, whole or in pieces. In both cases you will get an excellent result by following these tips:
Freezing uncooked lasagna:
Simply assemble your lasagna in your oven safe dish and cover generously with plastic wrap. When ready to eat defrost the lasagna the night before so that it thaws perfectly and the cooking in the oven remains uniform. You can also pull straight from the freezer and add 30 minutes to the cooking time.
Freezing cooked lasagna:
If you cooked lasagna leftover you can freeze them by wrapping them individually. In this case you will have to let the lasagna cool before freezing. When you want to reheat it, defrost a few hours ahead then reheat in the oven at 400 degrees F for about 10 minutes. TIP: just cover the surface with aluminum foil to prevent it from further toasting.
Mangia! Mangia! (Eat!)
More Delicious Recipes for YOUPrint
Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.
- 12 to 16 dried lasagna pasta
- 3 to 4 cups sugo al pomodoro
- 2 tablespoons extra virgin olive oil
- 3 Cups (1 1/2 pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
- 32 oz (2 LB) cups whole milk ricotta
- 1 egg
- 1 tsp fresh ground nutmeg (optional)
- 1 ½ cups coarsely grated mozzarella cheese (extra for top)
- 2 cups grated Parmegiano (extra for top)
- 6 fresh basil leaves, torn with hands
- Salt and freshly ground black pepper
- Heat the oven to 400 degrees.
- Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
- Steam or saute spinach and remove liquid. Cool completely.
- Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
- Bring a large pot of salted water to a boil.
- Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
- Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
- Repeat the layers three times. For the top, cover with extra cheese.
- The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 30 min (until the center is fully cooked).
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