Vegan Lasagna With White Sauce Recipe

Gather ‘round, pasta lovers, because today we’re diving into the cheesy, veggie-packed world of vegetarian lasagna! This delightful dish will have you asking, “Why did I ever think meat was necessary?” Let’s roll up our sleeves and get ready to layer some goodness!

Get Ready to Feast Your Eyes

First things first, let’s set our eyes on this beautiful creation—because who doesn’t love a preview of what’s to come? Feast your eyes on this colorful vegetarian lasagna; it’s almost too pretty to eat… almost!

Ingredients to Make Your Taste Buds Dance

Now, onto the star of the show! Here’s what you’ll need to channel your inner chef:

9 lasagna noodles
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, sliced
1 cup mushrooms, sliced
2 cups spinach, fresh
3 cups marinara sauce
15 oz ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions – Let’s Get Cooking!

Time to roll up those sleeves! Follow these simple steps to create your culinary masterpiece:

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. Get ready to sauce it up!
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside, but not before giving them a good rinse to keep them from sticking!
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it’s translucent and smelling divine.
Next, toss in the garlic and cook for another minute. Be careful not to burn it—just like your chance at impressing your friends!
Now, add the bell pepper, zucchini, and mushrooms. Cook for another 5-7 minutes until they’re soft. Don’t forget about the spinach! Toss it in and let it wilt.
In a separate bowl, mix together the ricotta cheese, half of the mozzarella, Parmesan cheese, basil, oregano, salt, and pepper.
Time to layer! Spread a little marinara sauce on the bottom of the dish. Then layer 3 noodles, half of the ricotta mixture, half of the sautéed veggies, and another layer of marinara. Repeat until all ingredients are used up—ending with noodles topped with marinara and the remaining mozzarella on top.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly!
Let it cool for a few moments (if you can resist), slice up your masterpiece, and get ready for applause!

Your vegetarian lasagna is ready to take center stage at dinner. Serve it hot, and watch everyone devour it in delight. Enjoy, you culinary wizard!