3 Vegetarian Lasagna Recipes in Different Styles

Here we have brought 3 different vegetarian lasagna recipes for you. No matter, how different their styles and tastes are from each other, they are all equally delicious. And these flavors invite you to the rest of the article.

Vegetarian Lasagna Recipes

1. Easy Spinach Lasagna (6 Servings)

Vegetarian lasagna recipe

Vegetarian lasagna recipe – Easy spinach lasagna recipe

This time we have stopped adding bolognese sauce between the delicious pasta layers of lasagna and make vegetarians happy.

Moreover, this recipe is very attractive in terms of taste, even for those who do not prefer to consume spinach. Don’t decide you don’t like spinach before trying this recipe.

Per Serving

Calories: 206

Net Carb: 18g

Total Fat: 15g

Protein: 10g



Lasagna (12 sheets)

White Cheddar Cheese (0.4 cups)

Spinach (1 bunch, washed and cleaned)

Butter (1 tsp)

Chili flakes and salt

Béchamel Sauce

All-purpose flour (2 tbsp)

Butter (2 tbsp)

Milk (1.5 cups)

Nutmeg (1 pinch, shredded)

Recipe – 15min prep – 20min baking time

Step 1.

Start by preparing the Bechamel sauce for this:

Melt the butter and add the flour.

Fry for a while.

Slowly add milk into it and whisk your sauce while adding the milk.

When it thickens, add salt and pepper and remove it from the stove.

Step 2.

Set the oven to 165 C degrees.

Melt the butter and sauté the spinach.

Season the sautéed spinach with salt and pepper.

Boil 5 cups of water in a deep saucepan.

Add 1 tablespoon of salt to the boiling water and boil the lasagna sheets.

Place the boiled lasagna sheets in a heat-resistant glass container with 2 lasagna sheets on each layer.

Place the spinach sauté on the first layer.

Add the lasagna sheets again and repeat this process.

Spread the Bechamel sauce on the last layer and add the grated cheddar.

Bake in the oven for 20-25 minutes until the cheese melts.

Recommendation: Serving it hot will increase your presentation quality and lasagna’s flavor.

Tip: You can increase the amount to use equal amounts of flour and butter while making the Bechamel sauce.

2. Vegetarian Mushroom Lasagna (4 Servings)

Vegetarian lasagna recipe

Vegetarian lasagna recipe – Vegetarian mushroom lasagna recipe

Mushroom lasagna is a flavor that will dominate the whole house with its smell, consisting of the perfect combination of mushrooms and béchamel sauce.

Per Serving

Calories: 670

Net Carb: 56g

Total Fat: 36g

Protein: 34g


Lasagna (12 sheets)

Mozzarella and Parmesan mix (1 cup, shredded)

For the Bechamel sauce:

Milk (1 liter)

Flour (3/4 cup)

Butter (7 tbsp)

Shallot (1 pc)

Cloves (3 pcs)

Bayleaf (1 leaf)

Nutmeg (3/4 tsp, shredded)

Salt to taste

Mushroom mortar:

Mushrooms (4 cups)

Oyster mushrooms (4 cups)

Onion (2 mediums)

Parsley (1/2 bunch)

Truffle oil (1 tbsp)

Olive oil (2 tbsp)

Butter (1 tsp)

Ground black pepper (2 tsp)

Salt to taste

Recipe – 45min prep – 40min baking time

Step 1.

Melt the butter in a deep saucepan and start making the Bechamel sauce by adding the flour.

Stir the flour very quickly.

While adding the milk little by little, do not forget to mix it with a hand whisk.

Add all the milk and get a homogeneous mixture.

Peel the shallot makes an incision all the way through, and insert a bay leaf into that cut.

Immerse the cloves into the shallot and add to the pot.

Add the nutmeg and continue mixing.

Keep stirring and boiling in this way.

When it boils, add salt, reduce the heat and put it on the smallest part of the stove, and let it boil for 10 minutes.

Chop the onions as small as possible.

Finely chop the parsley.

Cut the mushrooms as small as possible, just like the onions.

Take the olive oil in a large pan and heat it.

Add the onions and start sautéing.

After 2-3 minutes, add the butter and continue sautéing.

When the onions are well cooked and become tender, add the mushrooms and continue sautéing.

Cook, stirring constantly.

When the mushrooms are soft, add the chopped parsley, truffle oil, black pepper, and salt.

Saute for 1-2 more minutes and remove from the stove.

Step 2.

Preheat the oven to 190°C.

Put some béchamel sauce on the bottom of a baking dish, then lay 3 lasagna sheets.

Béchamel sauce on the sheets, and mushroom mortar on top of that, again 3 lasagna sheets…

In this way, after using all the layers and mortar, put only the Bechamel sauce and grated cheese on the last lasagna sheet.

Bake in the preheated oven for about 30 minutes until golden brown.

Recommendation: All sides of the lasagna sheets must be covered with Bechamel sauce. This is an important step for them to soften.

Recommendation: After adding the mushrooms, do not turn the heat too low so that it does not lose too much water.

3. Cheese and Tomato Lasagna Rolls (12 rolls)

Vegetarian lasagna recipe

Vegetarian lasagna recipe – Cheese and tomato lasagna rolls

We prepared this lasagna, which is the gourmet version of pasta, in rolls with cheese filling and delicious tomato sauce. Come to the recipe.

Per Roll

Calories: 295

Net Carb: 18g

Total Fat: 17g

Protein: 18g


Lasagna (12 sheets)

Cheese filling:

Curd cheese (2.5 cups)

White Cheddar Cheese (1 cup)

Parsley (1/4 bunch)

Egg (1 no)

Garlic (1 clove)

Salt and pepper to taste

Tomato sauce:

Tomatoes (5 medium)

Garlic (2 cloves)

Dried tomatoes (5 pcs.)

Carrot (1 small, grated)

Sage (1 sprig)

Olive oil (4 tbsp)

Sugar (1/4 tsp)

Grape vinegar (1 tsp)

Salt and pepper


White cheddar cheese (1/2 cup)

Recipe – 45min prep – 45 min baking time

Boil the lasagna sheets.

Take out the lasagna sheets, boiled in medium consistency with the help of a colander, and place them on a flat surface.

(You can use baking paper or aluminum foil if desired)

For the cheese filling; Finely chop the parsley.

Grate the garlic.

Mix the curd cheese, grated cheddar cheese, finely chopped parsley, egg, grated garlic, salt, and pepper in a deep bowl.

For the tomato sauce; Cut the peeled tomatoes into cubes.

Extract the sage leaves.

Cut the garlic into small pieces.

Crush the chopped tomatoes, garlic, grated carrots, and sun-dried tomatoes in a food processor.

Heat the olive oil in a small saucepan.

Add sage leaves.

Remove from the saucepan when the sage releases its aroma.

Put the crushed tomato sauce in a saucepan and boil it over low heat with the addition of granulated sugar, salt, black pepper, and grape vinegar.

Wrap the boiled lasagna sheets in the form of a roll with the cheese filling mortar that you spread evenly on them.

Spread half of the tomato sauce, which thickens and slowly absorbs its juice on the bottom of a heatproof baking dish.

Arrange the lasagna rolls side by side in the baking dish.

Drizzle the remaining tomato sauce evenly over them.

Sprinkle with grated cheddar cheese.

Bake the lasagna rolls with cheese and tomato sauce you prepared in a preheated 170 C oven for 25-30 minutes.

Serve the hot lasagna rolls out of the oven without waiting.

Tip: Take care to boil the lasagna sheets carefully and without mixing them so that they do not fall apart and tear.

Recommendation: After covering the lasagna rolls with baking paper or aluminum foil, bake for 20 minutes and uncover. Add the grated cheddar cheese and bake for another 10 minutes.

See Also

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