Go Back
homemade Vegetarian Lasagna with No-Cook White Sauce photo
Print Recipe Save it for later

Vegetarian Lasagna with No-Cook White Sauce

A layered vegetarian lasagna featuring a creamy ricotta white sauce, sautéed spinach, pea pesto, potatoes and mozzarella.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 500 g fresh ricotta cheese
  • 220 ml fresh milk
  • 2 tablespoons vegetarian Italian-style hard cheese, or Parmesan grated
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon nutmeg grated
  • sea salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons extra-virgin olive oil for sautéing
  • 300 g fresh or defrosted spinach leaves
  • 1 medium shallot or red onion finely minced
  • 8-10 fresh lasagna pasta sheets
  • 1 cup pea pesto
  • 2 mozzarella balls very well drained, thinly sliced
  • 2 steamed potatoes peeled and thinly sliced
  • basil leaves a handful

Instructions

  • Make the ricotta white sauce: combine ricotta, grated hard cheese, milk and 1 tablespoon olive oil in a blender and blend until smooth and creamy; add a little more milk if needed. Season with sea salt, freshly cracked black pepper and grated nutmeg.
  • Sauté the spinach: heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the minced shallot or red onion and the spinach, cover and cook 2 minutes. Uncover, stir and cook another 2 minutes until wilted, then remove from heat.
  • Preheat the oven to 180°C (350°F) and place a rack in the middle position.
  • Prepare the baking dish: brush the bottom of a 6x8-inch baking dish with a layer of the ricotta white sauce.
  • Trim lasagna sheets as needed to fit the dish, then place a layer of sheets over the sauce.
  • Spread half of the pea pesto evenly over the lasagna sheets, then arrange half of the sliced potatoes, half of the mozzarella slices and half of the basil leaves on top.
  • Add another layer of lasagna sheets, spread an even layer of ricotta white sauce over them, then top with the sautéed spinach.
  • Place another layer of lasagna sheets, spread the remaining pea pesto over the pasta, and arrange the remaining sliced potatoes, mozzarella and basil leaves.
  • Finish with a final layer of lasagna sheets and spread the remaining ricotta white sauce evenly over the top to create a thick white layer.
  • Bake: place the baking dish in the oven and bake for about 20 minutes, or until the pasta is cooked through and the top is gently bubbling.
  • If desired, place the lasagna under a preheated grill/broiler for about 5 minutes to develop golden spots on top.
  • Remove from the oven and let rest briefly before slicing and serving.

Equipment

  • Blender
  • Large Skillet
  • 6x8-inch baking dish
  • oven (180°C / 350°F)
  • Knife
  • Cutting Board
  • Spatula or spoon

Notes

  • Ricotta sauce is drier than béchamel, so spread it generously.
  • Ensure mozzarella is well drained to avoid excess moisture.
  • Trim sheets to fit the baking dish for even layers.
  • Use fresh or fully defrosted spinach for best texture.
  • Let the lasagna rest a few minutes before slicing.