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Homemade Vegetarian Lasagna with No-Cook White Sauce photo

Vegetarian Lasagna with No-Cook White Sauce

A layered vegetarian lasagna with a creamy no-cook ricotta sauce, sautéed spinach, pea pesto, potatoes and mozzarella.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Blender
  • Large Skillet
  • 6x8-inch baking dish
  • Knife
  • Cutting Board
  • Spatula or spoon
  • Oven

Ingredients
  

  • 500 g fresh ricotta cheese
  • 220 ml fresh milk
  • 2 tablespoons vegetarian Italian-style hard cheese or Parmesan, grated
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon grated nutmeg
  • sea salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons extra-virgin olive oil for sautéing
  • 300 g fresh or defrosted spinach leaves
  • 1 medium shallot or red onion finely minced
  • 8-10 fresh lasagna pasta sheets trimmed to fit a 6x8-inch dish
  • 1 cup pea pesto divided
  • 2 mozzarella balls very well drained and thinly sliced
  • 2 steamed potatoes peeled and thinly sliced
  • handful basil leaves

Instructions
 

  • Make the ricotta white sauce by combining ricotta, grated hard cheese, milk and 1 tablespoon olive oil in a blender; blend until smooth and creamy, adding a little more milk if needed. Season with salt, pepper and nutmeg.
  • Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the minced shallot and the spinach, cover and cook 2 minutes, then remove the lid, stir and cook another 2 minutes until wilted. Remove from heat and set aside.
  • Preheat the oven to 180°C (350°F) and place a rack in the middle position.
  • Brush the bottom of a 6x8-inch baking dish with a layer of the ricotta white sauce.
  • Place a layer of lasagna sheets over the sauce, trimming sheets with a knife so they fit the dish exactly.
  • Spread half of the pea pesto evenly over the noodles, then top with half of the sliced potatoes, half the sliced mozzarella and half the basil leaves.
  • Add another layer of lasagna sheets, then spread an even layer of ricotta white sauce over them and top with the sautéed spinach.
  • Add another layer of lasagna sheets and spread the remaining pea pesto evenly; arrange the remaining sliced potatoes, mozzarella and basil on top.
  • Finish with a final layer of lasagna sheets and spread the remaining ricotta white sauce all over the top to form a thick white layer.
  • Bake for about 20 minutes, until the pasta is cooked through and the top is gently bubbling.
  • For golden spots, place the lasagna under the grill for about 5 minutes more, then remove from the oven and let rest briefly before serving.

Notes

  • Ricotta white sauce may be drier than béchamel, so spread it generously.
  • Trim fresh lasagna sheets to fit your baking dish for even layers.
  • Drain mozzarella well to avoid excess moisture.
  • Use fresh or well-thawed spinach for best texture.
  • Let the lasagna rest a few minutes before slicing.