Vegetarian vegetarian lasagna with a photo is prepared as simply and extremely quickly as possible. This hearty dish will delight all family members from young to old and is suitable not only for everyday dinner, but also for a luxurious festive table. We have collected more than five excellent vegetarian lasagna recipes: from a classic dish to the most interesting and unusual options that will become a real decoration of your cookbook. Hurry up to try them out in practice!

  Disassembling by Layer: Differences between the Classic Lasagna Recipe and Vegetarian Options

The popularity of Italian lasagna has long gone beyond its historical homeland of Italy. Today this dish is very popular all over the world - thanks in large part to the Italian settlers in the United States, from where the recipe was scattered across different cultures at literally the speed of a forest fire.

In fact, lasagna is a huge flat macaroni, from which the eponymous dish is made - a layer cake with various fillings. The main difference of vegetarian lasagna recipes from the classic dish is, of course, the lack of ingredients of animal origin. They are replaced with juicy vegetables of almost all kinds. In addition, traditional lasagna is surely complemented with Bechamel sauce based on flour and milk. In vegetarian and especially vegan diet recipes, it is replaced by other, more suitable gas stations.

The rest of the recipe dishes, like other casseroles, is not limited by anything except the imagination of the cook. Any combination of ingredients and any kind of seasoning - as long as you and your family members like it!

  Recipes cooking vegetarian lasagna at home

Cooking a vegetarian lasagna with a recipe from a photo is very simple: having an example of how a finished dish should look like, you can immediately decide whether it looks appetizing and whether you want to see it today on your table.

Vegetarian lasagna "a la Antipasto"

One of the easiest recipes: cooking takes about 15 minutes, unless, of course, you choose canned ingredients. You will have to tinker with fresh marinade, but if you prefer the most natural products - use your homemade recipes. This lasagna with a fresh and rich Mediterranean flavor is perfect in case of a sudden visit of friends you want to surprise with an unusual snack.

You will need:

1. 6 leaves of lasagna
2. A jar of ready (or homemade glass) hot pesto sauce
3. Jar of olives in their own juice
4. Bank of roasted artichokes
5. Packing dried tomatoes
6. 100 grams of cheese gruyere
7. Fresh basil

Slice the olives and artichokes in halves, finely rub the cheese. Blanch the lasagne sheets in boiling salted water for two minutes, then dry them and cut them in half. Spread the pesto, olives and artichokes filling evenly over each layer. Put the prepared portioned lasagna (three layers per person) on a baking sheet, add dried tomatoes and grated cheese on top. Bake in a hot oven until an appetizing golden crust forms. Before serving, sprinkle with chopped basil. Do not forget to grease the pan with linseed oil - it will give the dish an incredible flavor.

Tip: if you do not like or you can not spicy, replace the sauce with ordinary, not spicy pesto.

Pumpkin lasagna

Very tasty, hearty and juicy dish. You will have to cook over it a little longer - cooking takes about an hour. In this case, lasagne sheets should be pre-soaked in sauce for 6–12 hours. The result fully justifies the effort expended - this is a wonderful treat, calculated for six people, will decorate any meal. Season ripening pumpkin - the second half of autumn, but because this lasagna - a potential addition to the autumn menu.

To make bright lasagna you need:

1. 1 tablespoon of olive oil
2. 200–300 grams of finely chopped nutmeg squash, peeled from the skin and seeds
3. 1 seedless sweet red pepper, sliced ​​into half rings
4. 1 onion, sliced ​​in half rings
5. 2 minced garlic cloves
6. 2 tablespoons sugar
7. 200–300 grams of sliced ​​champignons
8. 800 grams of canned tomatoes
9. 1 tablespoon of tomato paste
10. 1 tablespoon fresh chopped thyme
11. 100 grams of chopped spinach
12. Salt and black pepper
13. 6–8 sheets of lasagna

For the sauce alone, 75 grams of butter, 75 grams of white flour, a liter of milk, 2 tablespoons of mustard beans, 100 grams of Gruyere cheese and 250 grams of mozzarella are required.

Heat the butter in a large deep frying pan. Add the pumpkin, sweet pepper, onion and garlic, fry on medium flame for 2-3 minutes (until the onion is transparent). Next, add the mushrooms, tomatoes, tomato paste, sugar and seasonings, close and simmer it all under the lid on a small flame for 20 to 30 minutes (or until the vegetables soften). Add spinach and mix.

While vegetables are being cooked, have a sauce. Melt butter in a saucepan, add flour, stirring constantly. Pour hot milk into the mixture and continue stirring, not allowing it to boil, until the sauce thickens. Add the mustard and half the grated Gruyere cheese.

Lavishly grease a deep baking sheet with an equal amount of vegetable and white sauce, cover with a lasagna sheet and continue to combine the layers. Pour the remaining gruyere over the last layer of sauce. Now put the baking tray in the refrigerator for 6–12 hours (this is necessary for soaking). Lasagna sheets should be soft. Remember that in small quantities lasagna will decorate any menu for weight loss.

Tip: the dish can be stored in the cold for up to three days, so if you do not have time to cook it right away - it does not matter. Soaked in proper sauce, it will only get tastier. Prepared lasagna can be frozen - it is stored for up to two months.

Before serving directly, bake the lasagna for 45 minutes in an oven preheated to 200 ° C.

Simple, but tasty and unusual dish. Pesto sauce gives vegetarian lasagna a special taste for this recipe.

You will need:

1. 450 grams of fresh spinach leaves
2. 40 grams of butter
3. 250 grams of champignons
4. 40 grams of flour
5. 300 milliliters of hot milk
6. 150 milliliters of hot vegetable broth
7. 0.5 teaspoon grated nutmeg
8. 75 grams of grated Parmesan
9. 145 grams of pesto sauce
10. 4–6 sheets of lasagna

Throw the spinach in a colander, and then pour over boiling water. Let it drain, and the leaves - cool, then cut them into large pieces or tear them with your hands.

Fry the chopped champignons. In a separate saucepan, prepare the sauce: melt the butter and mix with flour, cover with milk and broth and stir until the mixture thickens. Add grated walnuts, 50 grams Parmesan, salt and pepper.

In a deep pan start laying layers of spinach, mushrooms, white sauce and pesto, lasagna, repeating the order. Sprinkle the rest of the cheese on top and send the dish to the oven, heated to 180 ° C, for half an hour. It is worth noting that in this recipe quite a bit of carbohydrates.

Tip: Serve focaccia along with a spicy green salad.

Gluten Free Vegan Lasagne

The taste of this lasagna can not be distinguished from the classic - whereas it is suitable for the vegan menu and all those who follow the slimness of their figure and do not use gluten. For it, you will need rice or corn lasagna sheets - they can be found in large supermarkets or health food stores. To prepare the sauce, you also need 30 grams of Parmesan or Cheddar without milk, a liter of organic soy milk, 60 grams of soy spread without dairy products, as well as 60 grams of wheat-free flour and 30 grams of pure corn flour. Remember that for cooking only clean water should be used.

For the filling you need:

1. 2 whole garlic cloves
2. 1 medium purple onion
3. 2 fennel heads
4. 2 tablespoons vegetable broth
5. 1 red and 1 yellow sweet pepper
6. Fresh thyme or your favorite dried herbs
7. Salt and pepper to taste
8. 2 large zucchini
9. 3 tablespoons of olive oil
10. 90 grams of lentils

To cook the filling, heat the oven to 220 ° C, mix all the vegetables in a large stewpan with herbs, oil and lots of seasonings. Leave to bake for 25 minutes, then mix thoroughly and leave for another 20 minutes. At the same time, heat the vegetable broth with half a liter of water. Soak the lentils in the mixture for 30 minutes. Then add it to the skillet along with the garlic.

To make the sauce, melt the spread in a saucepan, add both types of flour, soy milk, cheese and mix well. Add spices. Then spread a third of lentils and vegetables on the base of a large pan, lay a sheet of lasagna on top and continue to alternate layers. Cover the top with cheese sauce and sprinkle with grated cheese. Then bake for 45 minutes. This healthy dish will not add extra inches of your waist, if you know when to stop and do not be greedy.

Tip: leave the lasagna in the oven for another 10 minutes before serving to the table - it will “rest” and become much juicier.

Squash Lasagna

Another quick vegetarian lasagna recipe. The dish turns out fantastic juicy, with a rich taste. For him you will need:

1. Packing Fresh Lasagna Egg Sheets
2. 1 tablespoon sunflower oil
3. 1 shredded onion
4. 2 crushed garlic cloves
5. 6 zucchini, cut into long, medium thick pieces
6. 250 grams of ricotta
7. 50 grams of grated cheddar cheese
8. 1 can (package) of tomato paste

Heat the oven to 220 ° C. Fry onion and garlic in sunflower oil for 2–3 minutes, then add ricotta and cheddar, season with spices and mix everything thoroughly. Turn off the fire.

In a deep baking dish alternate the lasagna sheets with layers of zucchini, cheese mixture and tomato paste. The top layer should be cheesy. Bake for 15–20 minutes until an appetizing crispy crust forms.

Among the many recipes for vegetarian lasagna for cooking at home, this is best suited for a quick and satisfying dinner for every day. For the filling, you can take a ready-made mixture of frozen vegetables or whatever you have left in the fridge. You can even use frozen vegetables. The list of ingredients is extremely flexible - do not be afraid to experiment and change products to those analogues that were found at home.

The basic recipe includes:

1. 500 grams of vegetable mix
2. 350 grams of tomato paste
3. 350 grams of cheese sauce (home or purchased)
4. Quarter teaspoon chopped nutmeg
5. 9 sheets of lasagna
6. 75 grams of grated cheddar cheese

Fry the vegetables in a little oil for about 15 minutes, until they soften. Add tomato paste and leave to simmer for about 5 minutes. Meanwhile, heat the cheese sauce, adding nutmeg to it.

Boil the lasagna sheets in salted boiling water as it is written on the pack, and then begin to lay the layers in a deep baking sheet, alternating vegetables and cheese sauce. Sprinkle with grated cheddar lasagna and grill for 2–5 minutes.

Tip: in this recipe you can use any cheese - Cheddar, Parmesan, Mozzarella or Gorgonzola. Or all four at the same time!

This exquisite dish is perfect for a romantic dinner.

You will need:

1. 110 grams of butter
2. 60 grams of flour
3. Salt and pepper to taste
4. Pinch of chopped nutmeg
5. 300 milliliters of heavy cream
6. 1 liter of milk
7. 3 tablespoons chopped parsley
8. 75 grams of grated Parmesan
9. Olive oil
10. 600 grams of finely chopped forest mushrooms
11. 1 minced garlic clove
12. 50 milliliters of dry white wine
13. Wrapping lasagna sheets

Take the pan and melt the butter in it. Then mix it with flour, then remove from heat, gently pour in the milk and mix thoroughly. Return the saucepan to the stove and, stirring gently, cook until the mixture thickens. When it is ready, season to taste with salt and pepper, add nutmeg, then cream, parsley and half cheese. Turn off the flame and let the saucepan and its contents cool to room temperature.

Fry the mushrooms in a mixture of butter and olive oil in a large, preferably cast-iron, pan on a strong flame. Add the garlic, salt and pepper to taste, pour in the wine and simmer until the liquid evaporates. When ready, mix with white sauce.

Assemble the lasagna, alternating sheets with filling. Sprinkle with the remaining Parmesan and send to the oven, preheated to 200 ° C, for half an hour. It is important to remember that most cooking foods for this lasagna are high

Such world-famous Italian dishes like lasagna can be very different, as well as our borscht, for example: meat, with seafood, fish, vegetables, mushrooms. Today we will talk about the best recipes for vegetarian lasagna.

The concept of "vegetarian" today is considered by many to be extensible, and not without reason, because someone, calling food vegetarian, means that they lack direct meat, and someone seeks to completely refuse animal food and does not even recognize the dough, for the preparation of which was used chicken egg. Of course, the second approach is closer to the truth, but this does not exclude the need for the first to exist in nature, since for some people it’s easy to give up meat and it’s not at all easy - from milk, eggs, butter, cheese and other similar animal products.

Why such a verbose insight into the concept of vegetarianism? In addition, in the case of lasagne, this twofold understanding of vegetarianism is particularly relevant. In its preparation, dough is used, without which it is absolutely impossible to imagine this dish and which is often cooked with an egg, and cheese - without it, lasagna would not be lasagne either. Often in the composition of lasagna is present and, prepared from milk and butter. At the same time, such lasagna with cheese, with Béchamel and on egg dough is also often called vegetarian. There are really vegetarian recipes for this dish, in which animal products are completely excluded - in general, there are different options, and everyone has the right to choose the one that suits their taste.

We will tell about those and about those - about "absolutely" and "not quite" vegetarian. In any case, they will appeal to anyone who prefers light but very tasty food.

A recipe for making vegetarian lasagna on a dough without eggs

You will need: for the dough - 1 cup of flour 250 ml, 80 ml of water, 1 pinch of salt, stuffing - 300g of hard cheese, 200g of Adygei cheese, 150ml of water, 2 tomatoes and bell peppers, 1 carrot, ½ cans of olives / olive, 1.5 tablespoons .l. tomato paste, 2 tsp. a mixture of dried herbs and sugar, 1 tsp. salt, ½ tsp ground pepper, coriander and turmeric, bechamel sauce.

How to cook vegetarian lasagna on the test without eggs. Stir the flour with water and salt, knead the elastic dense dough, cover it and set aside. From 650ml of milk, flour and butter to prepare the sauce Beshamel. Grate the carrots, chop the sweet pepper into small cubes, fry the spices in a frying pan with a little vegetable oil, then put the carrots, add pepper after 2min, add 150 ml of hot water through the same amount, season with sugar and salt, simmer until soft vegetables. Season the zazharka at the end with a mixture of herbs, pepper, mix. Roll the sixth part of the dough into a ball, then roll it into a 1mm thick cake, sprinkle with flour on the work surface. Take a deep round shape, brush with bechamel, lay out the first layer of dough, a third of the filling, pour over the sauce, sprinkle with a quarter of grated hard cheese, put the next layer of dough on top, also roll it, smear with the sauce, sprinkle with olives rings, grated Adygei cheese, cover with the next layer of dough , repeat the first filling, cover with the next layer, smear it with sauce and cover with circles of tomatoes, sprinkle with Adygei cheese. Lay out further the next layer of dough and cover it with the first filling, cover with the last layer of dough, brush with sauce, sprinkle with hard grated cheese. Cover the lasagna with foil and bake for 45 minutes in a preheated 180 degree oven, then remove the foil and another 10 minutes to brown the dish in the oven.

Today, the task of cooking lasagna significantly simplifies the fact that the sheets of dough for this dish can be bought off-the-shelf in almost any supermarket. But often these sheets are made from dough using eggs. Therefore, to use them or not - again, the personal choice of each. For the following, you can use both ready-made dough sheets and prepare them in the manner indicated in the previous recipe - in this case, the next version of lasagna will turn out to be really vegetarian or, in other words, lean.

On sale today you can see sheets for lasagna from different manufacturers, some of them are made only from flour and water without using eggs, so that, having such sheets on hand, you will not have to prepare the dough yourself.

Recipe for a vegetarian (lean) lasagna with eggplant

It will take: 300g lasagne sheets, 100-150g zucchini, 30-40ml vegetable oil of any taste (sunflower / olive / nut, etc.), 2 large bell peppers, 1 eggplant, 1 potato, medium carrot and a large onion, 2 cloves of garlic, pepper, salt, nuts for sprinkling any (peanuts / cedar / walnut, etc.).

How to cook vegetarian lasagna with eggplant. Chop the garlic, rub the carrot, chop the onion, sweet pepper and zucchini in thin strips, potato and eggplant - in circles, chop the tomatoes in a blender. Lightly fry the garlic in a pan in the pan, add the onion, then the pepper, grated tomatoes, pepper and salt, simmer for 10 minutes. Collect the lasagna, putting in the form of sheets of dough, vegetables and spreading all the layers of cooked tomato sauce. The last sheet of dough should be greased with sauce, put the lasagna in the oven heated to 200 degrees and bake for half an hour, sprinkle with medium chopped nuts.

You can smear such lasagna with vegetarian mayonnaise on top or lay out the plastics of vegan cheese and melt.

Often, vegetarian means simply vegetable lasagna - i.e. cooked without meat and meat products. An illustrative illustration is the following recipe.

Recipe of cooking vegetable (vegetarian) lasagna with beans and pumpkin

It will take: 300-400g of green beans, 300 ml of cream, 150g of cheese and pumpkin each, 8 sheets for lasagna, 2 bell peppers, 1 carrot, butter / sunflower oil, turmeric, cardamom, curry, black pepper, salt.

How to cook vegetable lasagna with beans. On a coarse grater, rub the carrots, fry in butter along with the spices, put the sweet peppers sliced ​​in strips, stew, put the frozen green beans, then thinly chop the pumpkin, mix and simmer until the vegetables are half cooked, adding water if necessary. Grease a baking sheet, lay a layer of lasagna sheets, cover with vegetable stuffing, lay out a layer of sheets, vegetables again, etc., until they run out. Do not cover the last layer of lasagna sheets with cream, cover the lasagna with cream, cover with foil and bake in an oven preheated to 200 degrees for half an hour, then sprinkle with grated cheese and hold in the oven a little more until it is melted and browned.

To prepare real vegetarian lasagna without using any animal products, you can take a tomato-free dough instead of Bechamel sauce, as in the second recipe, using the test version proposed in the first recipe. But the vegetable filling can be very diverse - with potatoes, carrots, onions, zucchini, tomatoes, eggplant, mushrooms, etc. Combine the products for the filling of lasagna to your taste, and then the result will always come to your taste. As they say, there is always a way out, so everyone can enjoy real vegan dishes if they wish, and for this you don’t even have to look for special vegetarian products.

For us in Russia, where vegetarianism has not yet taken root, the proposed recipes will be relevant for those who fast and do not eat animal products from time to time. Try, cook something new, eat such light dishes as vegetable and be healthy!

Subscribe to the author