Go Back
Print Recipe
No ratings yet

Vegetarian Lasagna

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ tablespoon lemon juice
  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 cup onion diced
  • 10 Roma tomatoes chopped
  • 2 tablespoons fresh basil
  • 1 ½ tsp. salt
  • 1 tsp. pepper
  • ½ tsp. sugar
  • ¾ cup red wine
  • 3 tablespoons butter
  • 3 cups crimini mushrooms chopped
  • 2 cups spinach
  • ½ tsp. salt
  • 9 lasagna noodles
  • ½ cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese

Instructions

Ricotta Cheese

  • Bring the milk and cream to a boil. Add lemon juice and let curdle.
  • Place a piece of cheesecloth over a mesh sieve and place it over a bowl. Pour the liquid into the cheesecloth and let it set for 30 minutes.

Tomato Sauce

  • Heat the olive oil in a large skillet. Add the garlic and onion and sauté over medium heat for 5 minutes.
  • Add the tomatoes and simmer for 15 minutes.
  • Add the basil, 1 tsp. salt, pepper, sugar and ½ cup wine. Simmer for 10 more minutes.

Mushroom-Spinach Filling

  • Heat the butter in a pot. Add the mushrooms and sauté, until tender. Add the spinach, ¼ cup red wine and ½ tsp. salt. Cover and simmer for 10 minutes.

Assemble

  • The first layer is noodles. You should be able to fit three in a 13 x 9 pan.
  • Then, spread half of your homemade tomato sauce onto the noodles.
  • Add another layer of three noodles.
  • Now, spread your homemade ricotta cheese on top. You won’t believe how the milk and cream turned to cheese in just 30 minutes. And, you’ll totally lick the spoon when you’re done because the cheese is so good.
  • On top of the cheese, spread on the mushroom and spinach mixture.
  • Then, layer on three more noodles.
  • Spread on the remaining half of the tomato sauce.
  • Finish it all off with mozzarella and Parmesan cheese. If you use the hard noodles, you’ll need to cover the dish with foil. If you boiled your noodles, you don’t need foil.
  • Bake 25 minutes in a 350-degree oven.
  • Then, in the last 10 minutes, crank up the heat to 450 degrees, and let that cheese get all nice and bubbly.
  • Let it rest on the counter for 10-15 minutes before serving.