Lasagna

I've loved Lasagna for years. To that end, here are six vegetarian lasagna recipes, including Engine 2 Diet Vegetarian Lasagna and Simple Vegetarian Spinach Lasagna. Enjoy!

SAAG PANEER LASAGNA

This is from Khushbu Shah in The New York Times cooking enewsletter. For this recipe, Khushbu wrote, "While writing her cookbook “Amrikan” (W. W. Norton & Company, 2024), Khushbu Shah became convinced that a spinach lasagna could be greatly improved by swapping in the flavors of saag paneer for the filling. It’s a dish she jokingly refers to as “lasaagna.” Ms. Shah uses a saag base made with warm spices, spinach, cilantro and dried fenugreek leaves (which are optional but highly encouraged, and add a beautiful earthy note to the sauce), and then adds fistfuls of grated paneer for an extra punch of cheese. Many of the lasagna’s components may be made ahead (see Tips), making assembly a breeze, especially when making this dish for a dinner party or as a vegetarian meal during the holidays."

Prep Time: 30 minutes; Cook Time: 2-1/4 hours; Total Time: 2-3/4 hours; Yield: 8 to 10 servings

This was featured in "How Thanksgiving Lasagna Became an American Staple," and can be viewed online at https://cooking.nytimes.com/recipes/1026104-saag-paneer-lasagna. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

For the Saag

16 ounces baby spinach

2 small Roma tomatoes, quartered

2 green serrano chiles, stemmed and halved lengthwise

Leaves and tender stems from 1 bunch cilantro, rinsed and dried

3 tablespoons kasoori methi (dried fenugreek leaves), optional

Salt

3 tablespoons ghee or neutral oil (such as vegetable or canola)

1 medium white onion, finely chopped

1-1/2 tablespoons garlic paste or 5 garlic cloves, minced

1-1/2 tablespoons ginger paste or 1 (1/2-inch) piece fresh ginger, grated

1-1/2 teaspoons Kashmiri chile powder

1-1/2 tablespoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

For the Sauce

8 tablespoons butter

1/2 cup all-purpose flour

1 quart whole milk, at room temperature

1/2 teaspoon black pepper

1/4 teaspoon grated nutmeg

3/4 cup shredded Parmesan

For Assembly

Olive oil, for greasing

2 (8-ounce) boxes no-boil lasagna noodles (24 sheets), for assembly

1 (12- to 14-ounce) block of paneer, coarsely grated

Preparaion

Prepare the saag filling: Bring a large pot of water to boil then add the spinach. As soon as the greens fully wilt (about 2 minutes), strain through a colander and run cold water over the spinach to cool; wipe out and reserve the pot. Let the spinach drain before transferring to a blender. (There’s no need to squeeze any water out!)

Add the tomatoes, serrano chiles, cilantro, kasoori methi (if using) and 3/4 cup water to the blender with the drained spinach and blitz 30 seconds to 1 minute until puréed. Season to taste with salt; set the saag aside. (The filling may be made up to 2 days ahead and stored in the fridge in an airtight container.)

In the same pot used for the spinach, melt the ghee over medium heat. Add the onion and sauté 6 to 8 minutes, stirring occasionally, until the onion is softened and somewhat golden. Add the garlic and ginger and continue to stir for 2 minutes, adjusting the heat as necessary to prevent any scorching.

Add the chile powder, coriander, cumin and turmeric, and season with salt. Give it a good stir before adding the saag. Gently simmer and continue to stir occasionally, adjusting the heat as necessary if the mixture begins to sputter and splatter, until the saag is slightly thickened, 10 to 12 minutes. Remove from heat and set aside.

Prepare the sauce: In a large pot, melt the butter over low heat. Add the flour and whisk until smooth. When the roux is golden in color, about 2 to 3 minutes, add the milk, adjust heat to medium and continuously stir until the béchamel thickens and coats the back of a wooden spoon, 5 to 8 minutes. Remove from heat and stir in the black pepper, nutmeg and 1/2 cup of the Parmesan. Whisk until smooth, season with salt and set aside. (The sauce may be made up to 2 days ahead and refrigerated. It might need to be loosened a little by adding some milk or water to the sauce before layering in the lasagna, as the sauce gets quite thick as it sits.)

Assemble the lasagna: Heat the oven to 400 degrees. Grease a 9-by-13-inch baking dish that is at least 2 inches deep with 1 tablespoon oil. Pour in and spread enough sauce to cover the bottom of the dish. Layer noodle sheets on top of the sauce, breaking the noodles as needed to fit. (You may need 4 to 6 noodles per layer, depending on the size of the dish and the noodles you’re working with; you’ll need about 24 total.) Spread 1/3 of the saag over the noodles, then layer on 1/3 of the paneer shreds, followed by 1/4 of the remaining sauce. Repeat this process 2 more times, starting with another layer of noodles (You will use all the saag and paneer.). To top the lasagna, add a final layer of noodles, spread the remaining sauce on the noodles and then sprinkle on the remaining 1/4 cup Parmesan.

Cover the lasagna with foil, lightly greasing one side so the foil doesn’t stick, and bake for 40 minutes, until the noodles are cooked through and the cheese has melted.

Remove the foil and bake, uncovered, for about 20 minutes, until the lasagna is cooked through and is light golden on top. Let the lasagna cool for 15 to 20 minutes before slicing and serving. (Any leftover lasagna may be wrapped in foil and frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven.)

WEEKNIGHT SPINACH AND RICOTTA LASAGNA

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. Also, if you haven't already signed up for The New York Times cooking enewsletter, you might want to consider doing so.

Ingredients

9 ounces (dry) no-boil, oven-ready lasagna sheets

1 (10-ounce) package frozen chopped spinach, thawed (undrained)

15 ounces whole-milk ricotta

1 (24-ounce) jar pasta sauce, such as vodka or marinara

2 cups vegetable stock

1/2 to 1 teaspoon crushed red pepper

1 cup grated low-moisture mozzarella

Extra-virgin olive oil

Handful of torn soft herbs, such as oregano, basil, or parsley, to serve

Preparation

Heat the oven to 400 degrees.

Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.

Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.

Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.

Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.

Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

ENCHILADA 'LASAGNA'

This is from Vegetarian Times, and begins, "Do you like enchiladas? Do you like lasagna? We’re going to assume you’re not a monster and thus said yes to both. Ergo, you will probably like this fun casserole that takes some inspiration from both. Tortillas are used instead of pasta, but you still get the gorgeous striations of cheese, tomato, and carb. Want to make this enchilada dish plant-based? Swap in your favorite vegan egg and shredded mozzarella, and whip up a batch of tofu ricotta for the filling."

Prep Time: 40 minutes; Cook Time: 25 minutes; Total Time: 65 minutes; Servings 8

To view this online, go to https://www.vegetariantimes.com/recipes/enchilada-lasagna-combines-two-family-favorites-in-one/.

Ingredients

1/4 cup olive oil, divided

1 yellow onion, chopped

1 zucchini, diced

1 green bell pepper, diced

2 pinches ground black pepper, divided

1 large clove garlic, minced

1 24-oz jar unsalted pureed strained tomatoes (aka passata)

3/4 cup low-sodium vegetable broth

4 tsp ground cumin

1 tbsp chile powder

1 tsp chipotle chile powder

1/2 tsp sea salt

15-oz tub whole-milk ricotta cheese

1 large egg, lightly beaten

15 6-inch corn tortillas, divided

1 cup shredded Mexican cheese blend or mozzarella cheese

Directions

Preheat oven to 375 degrees fahrenheit. In a large skillet on medium, heat 2 tbsp oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Set aside.

Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer: cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Set aside.

In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.

Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.

Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

ENGINE 2 DIET VEGETARIAN LASAGNA

This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!

Ingredients:

1 onion, chopped

1 small head of garlic, all cloves chopped or pressed

8 ounces mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

2 red bell peppers, seeded and chopped

1 can corn, rinsed and drained

1 package Silken Lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars pasta sauce

2 boxes whole grain lasagna noodles

16 ounces frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 roma tomatoes, sliced thin

1 cup raw cashews, ground

Preparation:

Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To Assemble:

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Makes 10 - 12 servings of sweet potato lasagna.