Vegetable lasagna: a layer paste with 3 super tasty fillings 

Hello friends of Paulina Cocina! Welcome to a new recipe, one of those we all love so much, especially for Sunday pasta and family get-togethers: vegetable lasagna .

In this community, we love pasta, and we adore lasagna because it can be made with a variety of fillings and is a simple recipe. Today, we'll share a little bit of the history of this traditional dish, some tips for preparing it, and three recipes with different fillings, with step-by-step instructions for each one. Let's cook!

About vegetable lasagna

Vegetable lasagna is a delicious and light option for those looking to enjoy a dish packed with flavor and nutrients. This version of lasagna, instead of the usual meat version, is prepared with layers of colorful vegetables, ideal for those who don't eat meat.

Vegetable lasagna is a versatile dish , beloved for its comforting flavor and ability to layer different ingredients. It's a dish that has transcended borders and become a classic of global cuisine.

The truth is that, although classic lasagna is usually prepared with meat, the alternative of making lasagna with vegetables is almost as popular as its carnivorous sister , and the possibilities of fillings and possible combinations are very varied.

This vegetable lasagna can be made with homemade lasagna dough

Origin and history of Italian lasagna

Lasagna is a dish of Italian origin that dates back to ancient Rome. Its name derives from the term "lasanum ," which referred to a cooking container used for cooking and serving food. At that time, lasagna was prepared with sheets of wheat dough that were baked in the oven and served with various fillings, such as minced meat, cheese, and other ingredients.

Over the centuries, lasagna has adapted to the ingredients and cooking techniques unique to each region of Italy . Each region has developed its own version of lasagna, using local ingredients and creating unique recipes.

For example, in the Emilia-Romagna region, the famous "lasagna alla bolognese" , characterized by its meat ragù and béchamel sauce . In contrast, in the Liguria region, pesto in lasagna, giving it a distinctive flavor.

Lasagna also spread beyond Italy and became popular in other countries, adapting to local ingredients and tastes. Today, different variations of lasagna can be found in international cuisine, each with its own distinctive twist.

Other names for lasagna

In addition to its common name, lasagna is also known in some places as "lasagne," " lasagna, " or "pastitsio" in Greek cuisine. These names vary depending on the region and the ingredients used in its preparation.

Vegetable lasagna is enjoyed all over the world and can be found in many Italian and international restaurants. It's even very common in the United States, where there is a significant Italian community, especially in New York.  

4 tips for preparing the best vegetable lasagna

1. Choose , seasonal vegetables
2. You can add different types of cheese , such as mozzarella, ricotta, or Parmesan, which combine very well with the vegetables and also give it an extra touch of creaminess.
3. Make sure to cook the vegetables al dente (not raw) before assembling the lasagna to prevent them from becoming too soft during cooking in the oven.
4. Season each layer with salt, pepper and herbs to enhance the flavors.

Easy vegetable lasagna recipe with three fillings

Option 1: Eggplant and zucchini lasagna

• Yield : 6 portions
• Preparation time: 45 minutes

Ingredients

• 12 pasta sheets for lasagna
• 2 large eggplants
• 2 zucchinis
• 2 cups of tomato sauce
• 200 g of mozzarella cheese
• 200 g of ricotta
• 50 g grated Parmesan cheese
• Olive oil
• Salt and pepper to taste
• Aromatic herbs (oregano, basil, etc.)

How to make vegetable lasagna with eggplant and zucchini step by step

1. Preheat the oven to 180°C. Wash the eggplant and zucchini and cut them into thin slices.
2. In a large skillet, heat a tablespoon of olive oil and sauté the eggplant and zucchini slices until tender. Remove from heat and set aside.
3. In a separate bowl, mix the ricotta with salt and pepper to taste.
4. In a baking dish, place a little tomato sauce, then a layer of lasagna pasta sheets, a layer of eggplant and zucchini slices, followed by another layer of tomato sauce, then another layer of pasta, and a layer of ricotta on top. Repeat the process until you've used up all the ingredients, finishing with a layer of tomato sauce.
5. Sprinkle with mozzarella cheese and grated Parmesan cheese over the last layer of tomato sauce.
6. Bake for 25-30 minutes or until the top is golden brown. Let the lasagna rest for a few minutes before serving. Garnish with basil or oregano leaves.

Option 2: Spinach and cheese lasagna 

• Yield : 6 portions
• Preparation time: 45 minutes

Ingredients

• 12 pasta sheets for lasagna
• 500 g fresh or frozen spinach
• 400 g of fresh ricotta
• 1 cup of grated Parmesan cheese
• 2 cups of tomato sauce
• 1 cup of bechamel or white sauce
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 tablespoons of olive oil
• 1 pinch of nutmeg
• Salt and pepper to taste

How to make vegetable lasagna with spinach and cheese step by step

1. Preheat the oven to 180ºC. Wash the spinach if using fresh, or defrost it if frozen. 
2. In a large skillet, heat olive oil over medium heat. Add the garlic and onion and cook until golden brown. Add the spinach to the skillet and cook until most of its liquid has evaporated. Season with salt, pepper, and nutmeg.
3. In a separate bowl, mix the ricotta with half of the grated Parmesan cheese and season to taste.
4. In a baking dish, spread a little tomato sauce and place a layer of pasta sheets on top, then add a layer of the spinach mixture, another of pasta, and one of the ricotta and cheese mixture, and so on until you finish covering it with a layer of tomato sauce and on top of that a layer of béchamel or white sauce.
5. Sprinkle with the remaining Parmesan cheese and bake for 25-30 minutes until golden brown. Remove from the oven and let it rest for a few minutes before serving.

Option 3: Mushroom, spring onion and cheese lasagna

• Yield: 6 portions
• Preparation time: 45 minutes

Ingredients

• 12 pasta sheets for lasagna
• 500g sliced mushrooms (button mushrooms and portobello mushrooms) 
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 green onions (scallions), chopped, the white part
• 2 cups of white sauce
• 200 g grated mozzarella cheese
• 50 g grated Parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper to taste

How to make vegetable lasagna with mushrooms, green onions, and cheese, step by step

1. Preheat the oven to 180°C. In a large skillet, heat the olive oil and sauté the garlic, onion, and spring onions until golden. Add the mushrooms and cook for a few minutes until tender. Remove from heat and set aside.
2. Add half of the shredded mozzarella cheese to the hot white sauce and stir until melted and fully incorporated.
3. In a previously oiled baking dish, place a layer of lasagna pasta sheets. Then, add a layer of the mushroom and onion mixture, followed by a layer of white sauce. Top with another layer of pasta and repeat the process until the ingredients are used up, finishing with a layer of white sauce.
4. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the last layer of white sauce.
5. Bake for 25-30 minutes until the top is golden brown. Let it rest for a few minutes before serving. Garnish with the chopped green onion.