Potato Patch Recipes
Gourmet Vegetarian Recipes | Vegetable Lasagna Recipes

Vegetable Lasagna Recipes don’t have to boring or tasteless.  As a matter of fact they can taste great and be the life of the dinner party.  I love lasagna; Always have and always will.  And the truth be told, even though I’m not a vegetarian, I prefer cheese lasagna to meat lasagna.  This vegetable lasagna recipe with all its different types of spices and cheese makes my mouth water just thinking about it bubbling in the oven.

This easy vegetable lasagna recipe is simple to make and quick to enjoy.  Made meatless with vegetables as a substitute, this recipe is suitable for just about everybody at the dinner table.  At least at my dinner table I’m sure everybody enjoys this gourmet vegetarian dish.

How To Make Vegetable Lasagna

Ingredients

• 9 large noodles
• 1 teaspoon vegetable oil
• 1 bag (one pound) fresh baby spinach leaves
• 2 tablespoons water
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 2 cups sliced mushrooms
• 1 can (15 oz) tomato sauce
• 1 can (4.5 oz) chopped black olives, drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 2 cups ricotta cheese
• 1 pound Monterey Jack cheese, sliced
• 1/2 cup grated Parmesan cheese, plus extra for serving

Cooking Directions

1. Cook the lasagna noodles according to package directions and drain.  To prevent sticking, lay the cooked noodles in a shallow dish with cold water to cover; add the vegetable oil.
2. Put the spinach in a large saucepan with the water, cover, and place over high heat.  After about 1 minute, when the water gives off steam, reduce the heat to low and cook for 3 minutes.  Drain the spinach and se aside.
3. In a large skillet, heat the olive oil.  Add the onion, carrots, and mushrooms,  Sauté for 10  minutes, or until the onion is tender and the liquid has evaporated.  Add the tomato sauce, olives, and herbs.  Cook for 20 minutes, or until all the vegetables are tender.
4. Preheat the oven to 375F
5. Coat a 9×13 inch baking dish with cooking spray.
6. Spread a third of the sauce in the bottom of the baking dish.  Drain the noodles and arrange 3 noodles lengthwise over the sauce.  Top with a third of the ricotta and then with a third of the spinach.  Pour a third of the remaining sauce over and sprinkle with a third of the Monterey Jack cheese
7. Repeat the layers once, this time placing the noodles crosswise in the baking dish.  Repeat the layers a third time, placing the noodles lengthwise in the dish.  Sprinkle with the 1/2 cup Parmesan cheese.
8. Bake, uncovered, for 40 minutes, or until the lasagna is bubbly and the top is golden.  Let stand for 10 minutes and serve with additional Parmesan cheese.

The directions are a bit long winded but in the end, when you take the first bite of this Italian food masterpiece it all becomes worth it. 

I guess our vegetable recipes have come a long way.  We can truly call them Gourmet Vegetarian Recipes now.  Vegetable Lasagna Recipes is our crowning achievement. 

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