Vegetarian Lasagna

by Todd Leonard CEC on October 17, 2012
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


The homemade comfort of lasagna without the meat.

Serves: 12

Prep Time: 35 min

Cook Time: 25 min

Total Time: 60 min

Total Time:
Prep Time:
Cook Time:
60 min
35 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Cook and cool the lasagna sheets and set aside.
  2. In a 4-quart sauce pot, sweat the garlic, olive oil, and butter together. Add the flour to make a roux, stirring to incorporate. Turn heat to low.
  3. Add the onions, tomato powder, and Italian seasoning and stir. Add the cream and then the milk to the pot; stir with a whisk.
  4. Bring to a simmer on medium heat. Add the salt, pepper, and season salt and simmer another 2–3 minutes.
  5. While the sauce is simmering, place all the vegetables except the tomatoes and spinach in a bowl and cover with water. Drain through a strainer, completely pressing the excess water out; add to sauce and simmer another 2–3 minutes.
  6. Turn off heat and fold in spinach, tomatoes, Parmesan, and 1 cup of the mozzarella.
  7. Spray a 9x13 pan and layer the bottom with pasta. Pour the sauce over the noodles, add another layer of noodles, and repeat to create 3 layers. Top the last layer with the remaining pasta, the rest of the mozzarella, and the basil.
  8. Bake uncovered for 20–25 minutes at 350F, or until cheese is slightly bubbly.