Welcoming fall with vegetarian lasagna
Vancouver’s begun to welcome autumn. Arms widespread; blanket scarves thoroughly wrapped; Pumpkin Spice Lattes overflowing.
This turn for the frigid also me craving sumptuous comfort food. Potatoes, lentils, cheese. Ovens ablaze, warming the kitchen with fragrant feasts. One of my go-to comfort foods (and I have many, mostly involving cheese) is a hefty lasagna.
I know I know, not the prettiest lasagna photo. Can you tell I was tired when I scooped ‘n’ shot?
This lasagna is veg-friendly, and the three cheeses can totally be subbed for vegan options with a little extra work. Feel free to swap the vegetables I’ve used for your favourites. Personally, I adore mushrooms and veggie ground in my lasagnas. The sweet potato was an experiment, but one that I liked. Next time, I might attempt some butternut squash!
Read on for a simple veg lasagna to warm your home and your belly.
- 1 yellow onion, chopped
- 1 tbsp. minced garlic (roughly two cloves)
- 1 sweet potato, peeled and chopped
- Lotsa mushrooms, sliced
- 1 zucchini, chopped
- 2 packs of veggie ground
- Frozen vegetables (I used corn, peas, and carrots)
- Pinch of rosemary
- 1 tbsp. olive oil
- Salt and pep
- No-cook lasagna noodles
- 1 bottle pasta sauce (I paid $1 extra for one with cute packaging, and it was also quite tasty)
- Lotsa parmesan, grated
- Lotsa mozzarella, grated
- Lotsa ricotta
First, soak your no-cook lasagna noodles according to the pack’s instructions. Don’t be a dummy like I was, thinking the noodles will just cook in the oven. They won’t. You need to soak them first. Otherwise they’ll be crunchy and uncooked.
Toss your olive oil, onion, and garlic into a large pot. Cook on medium-high heat, until the onion is translucent. Add your sweet potato. Cook, cook, cook. Add in your mushrooms and zucchini, and cook until all your veggies are softened. Toss in frozen veggies, and finally your veggie ground. Crack some fresh S&P on top, and throw in a pinch of rosemary.
Let this mixture simmer away while you prep your other ingredients. Preheat your oven to 350 F. Set to work on filling up your big ol’ lasagna pan. I have zero patience for tiny lasagna. If you can’t feed a family of five with plenty leftover, I say you aren’t doing it right. Go big, or get out of the kitchen. (This is also why I like to put my aluminum foil pan on a cookie sheet, to support the weight. I’m not kidding about the five-person family thing.)
First, spread a layer of tomato sauce across your pan. Then add your mix of veggies. Next, mozza, parm, and ricotta. Follow that up with noods. Alternate sauce, veggies, cheese, and noodles over and over until you either run out of ingredients or space.
When the oven’s preheated and your lasagna pan is full, pop your lasagna into the oven. Bake for 45 minutes, and you’re good! Serve hot and heaping. Pair with a glass of Italian red, if you’re so inclined.
Another of my favourite lasagna recipes is this mushroom five-cheese lasagna! It’s positively decadent. Check it out!