Vegetarian Lasagne





40 min


1 hr 20 min


Like 10


  • 1-500g box Lasagne sheets (I use De Cecco Lasagne all'uovo, found at any Italian market)
  • 680 grams Tomato sauce
  • 3 tbsp Olive oil
  • 1 Large Onion
  • 1 Large Carrot (finely chopped)
  • 1 Rib Celery rib (finely chopped)
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Dried thyme
  • 2 tsp Dried basil
  • 1 1/2 cup Ricotta cheese
  • 8 cups Spinach
  • 1 cup Parmesan (grated)
  • 1 cup Provolone (grated)
  • 2 cups Bechamel sauce

Preheat the oven to 400

For the tomato sauce, slice the onion into 1/4″ rings then slice in half.

Heat olive oil in medium saucepan. Add onion, carrots and celery and cook until onions are translucent, around 10 minutes.

Add tomato sauce, salt, pepper, thyme and basil and simmer on medium heat for 15 minutes.

Turn off the heat and reserve sauce for later.

B├ęchamel sauce, see recipe. This recipe yields 3 cups so adjust measurements to prepare 2 cups or reserve the extra cup for use in another recipe.

In a medium saucepan add the spinach with a splash of water and cover. Cook until wilted, around 5 minutes. Remove from heat and add the ricotta, stir until blended.

To assemble the lasagne:
Spread a thin layer of tomato sauce on the bottom of a deep 9×13″ baking dish.

Add a layer of lasagne sheets. If you cannot find the De Cecco Lasagne all’uovo you can replace it with any lasagne pasta (follow preparation instructions on package).

Add an even layer of tomato sauce, then ricotta/spinach mixture, b├ęchamel sauce and sprinkle parmesan. Repeat. Distribute ingredients to ensure 3-4 layers.

Top with provolone cheese.

Cover with foil and bake in oven for 40 minutes. Remove cover and cook for an additional 10 minutes.

Turn oven off but leave the lasagne in the oven. Let it set for 20-30 minutes then serve and enjoy!

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