Spinach Vegetarian Lasagna - Making The Best Vegetarian Laksa Ever - veganow.net

Spinach Vegetarian Lasagna – Making The Best Vegetarian Laksa Ever

Spinach Vegetarian Lasagna

Making this type of Lasagna from scratch can be very time consuming, especially if you are making it for the first time. The good news is that there are many easy to use, quick and easy recipes online that make the process a snap. This article explains how to prepare Spinach Vegetarian Lasagna in the least time possible.

Start by combining 1 tablespoon fresh basil with 2 tablespoons olive oil in a medium bowl. In a food processor or blender, combine the basil and olive oil until combined completely. Next, add in the rest of the ingredients. Most of the time, I like to keep in mind whichever type of sauce I am using, I will replace it with the same base sauce. If you’re not using sauce, simply follow the guidelines in the recipe.


A piece of cake sitting on top of a table

I use sharp cheddar cheese. You can also substitute this with other cheeses such as Gruyere cheese. To increase the flavor and taste, you can also opt for the canned tomatoes instead of the fresh.


A close up of a plate of food

Another good base for any Spinach Vegetarian Lasagna recipe is the fresh tomatoes. Use a combination of the fresh tomatoes and chopped fresh herbs and garlic such as basil and oregano. You can also substitute the mozzarella cheese with goat cheese for a more cheesy consistency.

Noodle Soup

For this Spinach Vegetarian Lasagna recipe, I used long noodle noodles. I placed the noodles in a medium heat and added some water to help them stick together better. I then added some tomato sauce and white wine. Bring the soup to a boil and then let it simmer for approximately two minutes.

Tomato Sauce

For this Spinach Vegetarian Lasagna recipe, I used tomato sauce. I followed the same steps mentioned for the noodle noodles. I did add some water to help them stick together better.

Aluminum Foil

For the last step, I placed the entire completed lasagna on a non-stick cooking spray and allowed it to heat up for approximately two hours. I then used the aluminum foil to carefully cover the entire top of the lasagna. I used the cooking spray again to ensure that there were no cracks in the aluminum foil. Once it was cool enough to handle, I cut the edges of the lasagna at an angle to reveal the comforting softness of the spinach.

The great thing about this Spinach Vegetarian Lasagna recipe is that you can eat the leftovers! I prepared several delicious meals using this particular Spinach lasagna recipe. The sauce was excellent with seafood, meat and vegetable main courses, and even desserts.

Spinach Vegetarian Lasagna Recipe

The great thing about this Spinach Vegetarian Lasagna recipe is that it only needed a single teaspoon of olive oil. If you do not have much, or if it is in short supply in your home, feel free to eliminate it. I found that using a can of tuna or another similar fish sauce worked just fine. Other additions that you may want to try are chopped fresh herbs such as basil, oregano, thyme and lemon pepper. Another idea would be to add some finely chopped zucchini. I did not because I did not like the texture of the zucchini.

In the beginning, all you need to do is mix together your prepared tomato sauce, nutritional yeast and olive oil. Mix these ingredients together using your fingers until they become a smooth paste. Next, you will need to add your chopped zucchini, finely chop any other vegetables you have, and your nutritious nutritional yeast.

Final Words 

Lastly, you will want to place your uncooked, chopped zucchini into your large bowl, along with your one tablespoon of olive oil. Then, using your spatula, gently mix the mixture until the zucchini are completely coated in the oil. Next, place the zucchini onto your uncooked pasta sheets and cover the entire sheet with your spatula. Let the noodles cook in their own liquid until they are al dente. Once done, remove the sheets from your slow cooker and place them into your separate bowl. At this point, it is recommended that you add your second tablespoon of olive oil and mix this into the mixture. You should then mix the cooked pasta with your one tablespoon of fresh basil. Once again, cover the entire bowl and let the mixture cook on low heat. When the desired tenderness is reached, remove the bowl from your slow cooker and place it into your refrigerator.

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