Easy Cheese Lasagna Recipe (Without Meat)

Easy Cheese Lasagna (No Meat, Under 60 Minutes)

This is a shortcut version of Turkey’s Su Boregi (Water Borek), a traditional layered cheese pastry that classically demands hand-rolled dough and 3 hours of kitchen time. Swapping in dried lasagna sheets cuts the whole thing to about 55 minutes start to finish and gives you the same salty, creamy, buttery flavor profile. Each portion runs roughly 380 calories with 22g of protein, family-friendly and satisfying without any meat.

Why This Recipe Works

Su Boregi depends on two things: dough boiled before it hits the pan, and a generous cheese-and-parsley filling. This version borrows the technique. Boil the lasagna sheets for 3 minutes shy of the package direction so they finish cooking in the oven without turning to mush. The cheese filling is a mix of feta and low-moisture mozzarella; the feta brings the sharp, tangy character of the Turkish beyaz peynir the original uses, and the mozzarella melts smoothly to hold the layers together. Whisked egg and milk poured between layers creates a soft custard that sets in the oven and keeps the pastry moist. A final brush of melted butter on top guarantees the golden, crackling surface Su Boregi is known for.

The original version of Water Borek

Easy Cheese Lasagna Recipe

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Yield: 1

Easy Cheese Lasagna Recipe

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This easy cheese lasagna takes less than 40 minutes. You'll love it and you'll want to make it every day. Hard to believe? Try!

Prep Time 5 minutes

Cook Time 13 minutes

Bake Time 20 minutes

Total Time 38 minutes

Ingredients

• 14 lasagna sheets

Boiling Water

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• 1 tbsp. olive oil
• A pinch of salt

Filling

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• 8 oz. sheep cheese
• 3/4 cup chopped parsley

Dressing

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• 1/2 cup whole milk
• 1 large egg
• Half stick butter

Topping

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• White cheddar cheese

Instructions

1. Get a large pan and fill it up with boiling water.
2. Add oil and salt.
3. Add half of the lasagna sheets in it and boil for 13 min.
4. Put ice and cold water in a large bowl.
5. Take the lasagna sheets and put them in the ice water.
6. Boil the remaining lasagna sheets and put them in the ice water.
7. In a separate bowl, add an egg and whisk it.
8. Add milk and melted and chilled butter to the egg.
9. Whisk them all.
10. In a separate bowl, crumble the cheese.
11. Add chopped parsley to it and mix gently.
12. In an ovenproof mold, pour a ladle of egg and milk mixture.
13. Lay 2 sheets of lasagna, and lay another 2 sheets of lasagna on them. Make it a square shape without a gap.
14. Pour one more spoonful of milk mixture on them, and sprinkle a generous amount of cheese mixture.
15. Lay 2 sheets of lasagna on it, pour another ladle of milk mixture, and sprinkle a generous amount of cheese.
16. Repeat the process until all the ingredients run out.
17. Leave the top layer without cheese, and pour only the milk mixture.
18. Top it with a generous amount of shredded white cheddar cheese.
19. Preheat the oven to 400F
20. Bake the lasagna until the cheese becomes golden brown.
21. Serve with cherry tomatoes and parsley leaves.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 1692Total Fat 101gSaturated Fat 49gTrans Fat 1gUnsaturated Fat 40gCholesterol 482mgSodium 4062mgCarbohydrates 84gFiber 9gSugar 28gProtein 114g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use regular dried lasagna sheets, not no-boil. No-boil sheets rely on liquid from a red sauce to hydrate, and this recipe does not have one. Sheep or goat’s milk feta gives the most authentic flavor; French or Bulgarian feta both work well. Low-moisture whole-milk mozzarella melts more evenly than fresh mozzarella and does not weep water into the layers. Farm eggs and whole milk make the custard richer; skim milk works but the top layer will be paler. Fresh flat-leaf parsley chopped fine is non-negotiable for authenticity. Use European-style butter for the finishing brush; the higher fat content browns better.

Tips and Variations

Salt the pasta water lightly (1 teaspoon per quart) since the feta will bring plenty of salt to the finished dish. Shock the boiled sheets in a bowl of cold water for 30 seconds so they stop cooking and stay pliable. Pat them dry before layering or the custard will thin out. Grease a 9×13 baking dish with butter, not oil, for better browning. Bake covered at 375F for 20 minutes, then uncovered for another 15 to get the top golden. For a gluten-free version, use rice-flour lasagna sheets and expect a slightly softer texture. For added protein, layer in cooked spinach that has been squeezed absolutely dry, which also brings iron and folate without adding water to the dish. For a Mediterranean twist, add a scattering of chopped Kalamata olives and sun-dried tomatoes between layers.

Storage and Reheating

Refrigerate leftovers up to 4 days in a sealed container. Reheat individual portions in a 350F oven for 12 minutes covered with foil, or 90 seconds in the microwave if you are in a hurry. Freezes well for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.