I can promise you that all the veggies are blitzed up in the food processor so we have zero watery veggie chunks, and instead they really resemble something more like ground meat (but with better flavor, IMHO)? I can point out the layer of mascarpone cheese with the grated fresh garlic for a creamy little bite? I can mention that not only did Bjork and I really, really enjoy this vegetarian lasagna, but our two-year-old also gave it her rare seal of approval and asked for, um, thirds? Who knew vegetarian lasagna could be so good.
Cheeses
This is a triple-cheese situation. Mascarpone cheese for creaminess, Parmesan cheese for saltiness, and mozzarella for that perfect stringy cheesy goodness. No ricotta cheese here!
Noodles
You’ll need one box, or about 12 lasagna noodles for this. And NOT no-cook noodles – just the standard lasagna noodles. We won’t even need to boil noodles since they cook right in the lasagna! Here’s the lineup:
Mushrooms (for heartiness) Zucchini (for a punch of green and some good nutrition) Carrots (for a touch of sweetness and more wholesome goodness)
Not a veggie, but we’ve also got walnuts in the mix for more heartiness and all those healthy fats, too. You need to trust me on this one because it brings just the right meatiness to this vegetarian sauce. It is so good. If you want to use different veggies, I could also see spinach, bell peppers, butternut squash, and eggplant working well too!
How To Make Vegetarian Lasagna
This is a bit of a process, but I pinky promise that it’ll be worth it. The smells, the texture, the whole mood in the house when you make this… Crave-able and super satisfying. Highly recommend.
How To Make This Lasagna Vegan
I would like to note – we did try making a cheese-less version of this that was pretty good, but I couldn’t get Bjork’s approval on that one. I guess for us, we needed the cheese for it to feel like a good solid lasagna. That being said, if you are vegan, I have used the vegan bechamel from the Plants Only Kitchen cookbook by Gaz Oakley and that made for a really nice, creamy replacement to the mascarpone and other cheese in between the layers. You could probably also use vegan cheese shreds or a vegan cream cheese like Tofutti. Whether you’re doing the vegetarian cheesy version, or something totally cheese-less and vegan, this is one of my favorite fun and interesting and plant-forward ways to eat a big ol’ saucy, bubbly pan of lasagna.
What To Serve With Lasagna
I like to keep this simple, and by simple I quite literally mean this Simple Green Salad. It perfectly compliments to richness and melty cheese of the lasagna and some freshness and crunch. I also am not again eating carbs with carbs, so it’s an absolute must that you make this Homemade Garlic Bread.
Storage And Freezing
Here’s how to make the most of this lasagna beyond dinner!
Common Questions About This Vegetarian Lasagna
More Lasagna Recipes You Absolutely Need
One More Thing!
This recipe is part of our collection of delicious mushroom recipes. Check it out! 4.8 from 39 reviews
4 cloves garlic 1 onion, peeled and cut into chunks 2 medium carrots, cut into chunks 8 ounces fresh mushrooms 1 cup walnuts 1 small zucchini, cut into chunks 2 tablespoons butter or olive oil 1 teaspoon oregano 1 teaspoon Italian seasoning 1–2 teaspoons kosher salt + black pepper to taste one 24-ounce jar of your favorite tomato sauce
Creamy Layer:
one 8-ounce container mascarpone 2 cloves garlic, grated 1 teaspoon salt 2 cups shredded Parmesan cheese 2 1/2 cups shredded mozzarella cheese 1 box uncooked lasagna noodles (about 12 noodles for a 9x13 pan)
