Here's an easy vegetarian lasagna recipe using a few shortcuts and tricks to make it oh so easy, and yet so delicious.
Sometimes you just need something quick and easy to make for dinner. I found this recipe for a quick veggie lasagna many years ago from a magazine. Since then, I've made it so many times, and with a few tweaks and changes, it's become a frequent favorite. It helps that it is so simple and uses items you are likely to have on hand.
More Lasagna Recipes to Try
Ingredients
- Box no-boil lasagna noodles
- Jars of Vodka Pasta Sauce
- Ricotta cheese
- Jar of Pesto Sauce
- Frozen chopped spinach
- Shredded Italian cheese mix
The main vegetable is spinach, along with a tomato sauce and cheese that you typically find in a lasagna recipe.
Why this Veggie Lasagna is so Easy
It's basically because you are using shortcuts.
- no-boil noodles,
- jarred sauce
- frozen spinach
- jarred pesto
- pre-shredded cheese blend
I love lasagna with boiled noodles, making my own sauce, and grating the cheese so it's extra fresh. However, sometimes you just want to make something quick and easy, and believe me, this combination tastes delicious.
I love to bring this to a party or holiday dinner. Since it is vegetarian, it makes a great side dish for a large crowd or the main course for the non-meat eaters in the group. It's made in a 9x13 baking dish, so it serves quite a few people, approximately 20 nice-sized servings.
Options and Substitutions
Of course, you can modify this lasagna in several ways.
- This recipe uses two jars of vodka sauce, but any marinara sauce would work well.
- This one is quick because it uses no-boil noodles, but you can use traditional noodles if you like.
- Dress it up by roasting thin slices of eggplant and zucchini and add them to the layers.
- One of the key flavor ingredients is jarred pesto sauce, which you mix with the ricotta. No need to add eggs or other cheeses.
- Varying the cheese with your favorite Parmesan or mozzarella cheese.
- Instead of traditional pesto sauce, try a pepper pesto or sun dried tomato pesto.
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Make it your own or just follow my recipe. It's really tasty, fast, and easy.
Serve it with a crisp salad and some yummy garlic bread for a full meal.
Easy Vegetarian Lasagna
Ingredients
- 1 box no boil lasagna noodles
- 2 - 24 oz jars Vodka Pasta Sauce
- 24 oz container of Ricotta cheese
- 8 oz Jar of Pesto Sauce
- 16 oz bag of frozen chopped spinach thawed
- 8 oz bag shredded Italian cheese mix
Instructions
- Preheat oven to 350 degrees
- Mix the ricotta and pesto together in a bowl
- Spray a 13 x 9 pan with cooking spray.
- Build the lasagna by first spreading approx 1/2 of one jar of vodka sauce
- Layer four noodles on top
- Next spread 1/3 of the ricotta and pesto mix
- Then 1/3 of the spinach
- 1/4 of the shredded cheese.
- Layer four more noodles
- Pour the 2nd half of the 1st bottle of vodka sauce.
- 1/3 ricotta & pesto mix
- 1/3 spinach
- 1/4 of shredded cheese
- 4 more noodles
- 1/2 of the 2nd jar of vodka sauce
- Remaining ricotta & pesto
- Remaining spinach
- 1/2 of the remaining shredded cheese
- The final layer of noodles
- The remaining vodka sauce
- Remaining shredded cheese.
- Cover with foil (remove for last 10 minutes)
- Bake for 35-40 minutes
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Carole West
This looks wonderful and when our temperatures cool I'm going to give it a try. Yes we're still cooling it's been so humid that eating isn't even enjoyable. Saving and thinking to myself would mushrooms or olives be good added to lasagna?