Can I chop all my veggies at one time?

Yep! You could chop all your veggies in the food processor at the same time if you have a big enough food processor! However, I prefer to do it in batches because a) my food processor doesn't fit all these veggies at once, and b) that allows you to put the softer stuff together, and the firmer stuff together, which helps them all chop more uniformly.

How can I freeze lasagna?

I would recommend freezing this lasagna before baking. Assemble the full lasagna, then cover tightly with foil and place it in the freezer. It will keep for up to three months. When you're ready to cook, take it out of the freezer and bake covered at 400 degrees for one hour or until internal temperature reaches 165 degrees.

What can I substitute for mascarpone?

You could use ricotta cheese instead.

Can I make this lasagna vegan?

We tried making this without cheese and it received a thumbs up me but not from Bjork. We liked the vegan bechamel though from the u003ca href=u0022https://amzn.to/36Qjotdu0022u003ePlants Only Kitchenu003c/au003e cookbook by Gaz Oakley - this worked really well as a creamy cheese replacement.

What other veggies could I use in this lasagna?

Spinach, bell peppers, butternut squash, and eggplant could work well too!

Can you omit the walnuts?

Yes! You could omit completely, or replace with more veggies.

Can you use a nut other than walnuts?

We haven't tested it, but walnuts have just the right mild flavor and buttery texture, so I highly recommend sticking with those!

Is this considered healthy?

Healthy means something different for everyone, but this lasagna is chuck full of good things - vegetables, protein, healthy fats, carbs for energy, and is really filling.

The Very Best Vegetarian Lasagna Recipe

Description

The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!

Ingredients

Units Scale

Easy Vegetarian “Bolognese”:

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)

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Instructions

Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.
Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.
Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.
Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.
Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

Equipment

9×13 Baking Dish

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Food Processor

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Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Pasta
Method: Bake
Cuisine: American

Keywords: vegetarian lasagna, vegan lasagna, healthy lasagna, healthy lasagna, lasagna recipe