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Vegetarian Lasagna with No-Cook White Sauce

Course: Main Course
Cuisine: Italian, Italian/Vegetarian, Vegetarian
Keyword: cheese, kid-friendly, lasagna, pasta, quick, ricotta, sunday meal, vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 574kcal
The vegetarian lasagna of your dreams! Stuffed with green veggies, pesto, and a creamy no-cook ricotta white sauce, this is sure to become a family favourite!
Print Recipe

Ingredients

For the ricotta white sauce:

  • 500 gr fresh ricotta cheese
  • 220 ml fresh milk
  • 2 tbsp vegetarian italian-style hard cheese or Parmesan for non-veggies, grated
  • 1 tbsp extra-virgin olive oil
  • 1/8 tsp grated nutmeg
  • Sea salt and freshly cracked black pepper to taste

For the sauteed spinach:

  • 2 tbsp extra-virgin olive oil
  • 300 gr fresh or defrosted spinach leaves
  • 1 medium shallot or red onion finely minced

To assemble the lasagna:

  • 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
  • handful of basil leaves

Instructions

  • For the ricotta white sauce: place the ricotta, grated cheese, milk and olive oil in a blender and blend until creamy. Add a little more milk if necessary. Season with sea salt, black pepper and a pinch of nutmeg
  • For the sauteed spinach: Heat the olive oil in a large skillet over medium-low heat. Fold in the shallot and spinach leaves, cover with a lid and let it cook for about 2 minutes. Remove the lid, stir and cook for 2 more minutes, then remove from the heat and set aside until needed.
  • Preheat oven to 180 and arrange a baking tray onto the middle rack.
  • Brush the bottom of a 6x8 inches baking dish with a layer of ricotta white sauce.
  • Then top with lasagna sheets, use a knife to cut them so it fits perfectly your baking dish.
  • Spread 1/2 of the pea pesto evenly over the lasagna noodles, and top with 1/2 the sliced potatoes, 1/2 the mozzarella and 1/2 the basil leaves.
  • Top with lasagna noodles then spread an even layer of ricotta cheese sauce over the pasta. Top with the sauteed spinach leaves.
  • Then, top again with lasagna sheets, and spread the remaining pea pesto over the pasta. Arrange the remaining sliced potatoes, mozzarella and basil leaves on top.
  • Finally, arrange another layer of pasta noodles on top, and spread the remaining white sauce all over the noodles, to make a thick white layer.
  • Note that the ricotta white sauce tends to be a little drier than classic bechamel sauce, so be generous when you spread it all over the top.
  • Bake the lasagna in the oven for about 20 minutes, or until the pasta is cooked through and the top is gently bubbling.
  • For some nice golden spots over the top, place it under the grill for about 5 more minutes.
  • Remove the baking dish from the oven and serve.

Notes

How to store baked lasagna: Place leftovers in an air-tight container in the fridge for up to 2 days. 
Divide leftovers into individual freezer-friendly containers and store in the freezer up to 1 month.

Nutrition

Calories: 574kcal | Carbohydrates: 53g | Protein: 23g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 372mg | Potassium: 841mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5575IU | Vitamin C: 29mg | Calcium: 371mg | Iron: 4mg