World’s Greatest Vegetable Lasagna!

Ok, maybe we overdid the headline a little bit this time. It is just that normally we are really lousy lasagna-makers. Every time we try to make it we have these visions on how our lasagna should be like, and the last 6-7 couple of tries the results have been … disappointing, to say the least. Too dry, too moisty, tasteless, too flat … and the list goes on.
This time we read almost all the vegetarian lasagna recipes we could find at Foodgawker. At Ezra Pound Cake we found a recipe that caught our attention. We added lemon to the ricotta, chili to the tomato sauce, used whole wheat lasagna noodles and changed bell peppers for mushrooms and kale – and like that – we had made our own first successful lasagna. Sure, it might look a bit complicated when you scroll down the long list of ingredients but remember that this actually just might be one of the Best Lasagnas In The World!

Lasagna With Grilled Vegetables
Serves 4-6

Tomato sauce (scroll down for recipe)
1 package of whole wheat (or gluten free) lasagna noodles
Lemon-ricotta (scroll down for recipe)
Grilled vegetables (scroll down for recipe)
1 package of mozzarella cheese (250 g)

Preheat the oven to 350°F. Start with a thin layer of tomato sauce, cover with a layer of lasagna noodles, a layer of lemon-ricotta, a layer of grilled vegetables, a layer of kale and a layer of tomato sauce. Repeat 2-3 times, top the last layer with the rest of the vegetables, the tomato sauce, the lemon-ricotta and the grated mozarella cheese. Bake it in the oven for 40-50 minutes.

Tomato sauce (arrabiata)
3 tbsp olive oil
1 medium size onion (finely chopped)
3 cloves garlic (minced)
1 fresh chili (medium strong, finely chopped)
25-30 kalamata olives (pitted)
2 tbsp capers (drained)
4 large tomatoes (cut in quarters)
2 cans plum tomatoes
half a pot fresh basil
salt & pepper

Heat olive oil in a large pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add olives, capers and fresh tomatoes and cook it a couple of minutes more before adding the rest of the ingredients. Cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

Grilled Vegetables
2 tbsp olive oil
salt
2 zucchini (sliced)
1 eggplant (sliced)
300 g mushrooms,
300 g fresh kale or spinach
1 clove garlic

Dash the zucchini and eggplant with olive oil and salt and grill them in the oven at 400°F for about 10 minutes. Stir fry the mushrooms and the kale in a pan for 5 minutes with olive oil, salt and garlic. You could also grill the zucchini and eggplant in a broiler pan, the important thing is that the vegetables release some of their moist before putting them in the lasagna.

Lemon- ricotta
500 g ricotta cheese
1 organic mediun size lemon (juice & zest)
1 small handful of fresh basil (chopped)
a pinch of sea salt
a pinch of lemon pepper

Place ricotta cheese in a bowl, grate the lemon zest and sqeeze the lemon, add zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.

See the instructions on how to put the lasagna together in the beginning of the recipe.

Enjoy World’s Greatest Vegetable Lasagna!

121 Comments

  • Beth Phillips
    Hi, I'm quite interested in trying this recipe but I'm allergic to mushrooms, can't stand ricotta or olives. Is there something else that can be used to replace these at all please? Also sorry egg plant and Zuccini are these aubergines and peppers? From the UK sorry. Thanks
    • Hey Beth!! I don't run this blog but I HAVE made this recipe. I also DETEST ricotta but with the lemon and everything in it, and used sparingly it's really so incredibly delicious with everything else. (I'm making this today and I'm using all fresh mozzerella and no ricotta. I'll just squeeze some juice and shake some pepper and basil in with the layers of everything else instead.) Aubergine and courgette is the eggplant and zucchini. And I just leave out the olives completely bc I hate olives SO MUCH. As far as the mushrooms goes, it's hard to find something with a similar texture, but perhaps you could use broccoli chopped up very small or tempeh (or just use more aubergine and courgette!) This really is the MOST delicious lasagne I've ever made, so I suggest you try it, even if you have to make a few substitutions! Good luck!!
  • Laura
    Best. Lasagna. Ever. In fact, I'd go so far as to say it's in the top 5 pasta dishes I've ever tried. I honestly don't know how you do it, but each one of your recipes somehow manages to be more incredible than the last. I really love your food philosophy. It's evident in all of your posts that everything you create is done so not only with taste in mind, but also plenty of love. You inspire not only healthy living, but also creativity, peacefulness and plenty of joy!!! Thanks!
  • Iva
    I made this lasagna for dinner and it was delicious. I gotta admit I was unsure about how it will turn out but when you put it all together it just works. Even my meat worshiping husband was pleased and ate 2 portions!
  • Brianna Bateup
    I am so pleased to have found your blog!! It is so appealing to the eye and the photography is simply divine. I am so inspired to try out all of your recipes they are all so unique and unlike the normal healthy options going around. Keep up the great work!! I have a family "italian night" this weekend so I am excited to make this lasagne for everyone. It really does sound (and look) delicious!!!
  • Sophie
    I cooked this lasagne for my parents, boyfriend and sister and we all loved it. It was delicious! And i had a fun afternoon making it. Thankyou.
  • Planning to make this but not sure what you mean by "half a pot of basil". Is this dried or fresh? Could you give a measurement in teaspoons or grams perhaps? Thanks! :)
  • Jana Veltheim
    I made this tonight for the first time with fresh veggies from the garden. My husband detests mushrooms, so unfortunately I had to omit those, but otherwise I followed the recipe. It is by far, the best vegetarian lasagna I have ever tried. The roasted veggies prevent the lasagna from becoming a soggy mess. The arrabiatta sauce is divine (and will be used for future pasta dishes), and the lemon-ricotta is a burst of unexpected citrus wonder. My carnivore husband thought is was fantastic!
  • Jensjen
    I made this for a birthday picnic and it was a huge hit! I used chinese eggplant instead and substituted broccoli since some people I was with don't like mushrooms. This is certainly one of the best lasagna's I have ever had. I will definitely make again, and again, and again....
  • Leigh
    I made this recipe a couple of months ago and I absolutely loved it (along with everyone I shared it with). The lemon-ricotta gives the dish a fresh and vibrant flavour. I'm making it again today! Great for freezing.
  • Detta var den godaste lasagnen jag någonsin har ätit. Tack så mycket! Fick koll på er hemsida och den har lätt blivit en favorit :) Ha det bra där i Sverige! MVH / Paul van Mondfrans Lindén
  • we love this dish and have made homage to you on our blog the lentil asylum in congratulations on your book! thank you!
  • George
    I've made this my "go-to" for dinner parties when I want to serve a pasta dish - and it has never failed to amaze. This is by far the best recipe I've ever pulled from the internet. One small modification I make is that I chop some sweet red peppers and mix them into the sauce at the same time I add the tomato quarters. I also sprinkle some shredded 4-cheese blend throughout the lasagna. Phenomenal!
  • Christina
    This is so amazing! All my friends rave about it and Im almost making it on a weekly basis. No one can get enough. Props to you guys!!
  • shona
    I made this last night for my boyfriend and I, its incredible and a real green light on my path to vegetarianism!
  • Barbara
    Can i freeze this lasagne for New Year please?
  • Michele
    When I first read the title of this recipe, I wondered if it was perhaps a little ambitious. When I read the story behind it, though, I realised that the issues you guys had with previous attempts, are the same things that usually bother me about vegetable lasagne. So I had to give this a try, and I have to say: wow. It really is that good. The flavours combine beautifully, and I love that it doesn't contain the usual mucoid white sauce. The lemon ricotta is delicious. I am a vegetarian, and although my Swedish boyfriend is not, he told me about your site, knowing I would love it. I have recommended your blog on hunch.com (a rather clever website that learns to predict your taste preferences, based on your previous likes and dislikes), and I look forward to trying many more of your recipes. May I also say, your daughter is just beautiful; what you are doing, is clearly working for her. Well done for sticking to your beliefs and giving her the best you can, she will thank you one day!
  • You didn't over-do the title AT ALL! I made this last night and it was delicious. I really like the addition of lemon to the ricotta and the spicy tomato sauce- simple, amazing additions. Thanks for sharing!
  • Jess
    I'm making this for my birthday dinner tomorrow night! :) very exciting!!
  • Anna
    WE LOVE YOU!! :) we just tried this truly wonderful lasagna and are amazed. I always thought that my recipe was more than good but yours clearly... is better. haha! grilled veggies+lemon creme. Wow! we used squash instead of zucchini and it was very tasty. THANK YOU so much for sharing!
  • Josephine Withagen
    I tried this recipe with my boyfriend and we both thought it was amazing, it tasted soo good. I'm not vegatarian, but this must be one of the best lasagna's i have ever tried. The one thing i would add the next time is some pine kernels, so there is a bit of crunch. Otherwise perfect, especially the lemon ricotta! Thanks
    • Hi Josephine, we are so glad you liked it. Good idea with the pine kernels, we'll try that next time. /David
  • Tilney
    Over the top GOOOD! I added a little bit more Mozzarella cheese in the layers and topped with shredded Mozz AND some parmesan.. The only other thing that could possibly add to this dish is a little crunch from some pinenuts..Careful with added salt as the recipe has you adding it along the way as you cook veggies and noodles.. A touch salty for me... I would rate this recipe a 10!1 Thank-you...PS It doubled just fine...
  • Charlie
    Do you use fresh or dried kale?
  • Great recipe, I particularly like the idea of arrabiata sauce in a veggie lasagne.
  • Charlie
    Hello: This is the first time to your post! I am not a vegetarian but I must say that this looks so good. I cannot east pasta, and so with my lasagne I bread and fry up eggplant slices to substitute the pasta. The eggplant slices would go so well with this. Although not a vegetarian recipe, I could give it to you and you could play with it. Let me know. Thank you for sharing your recipe and I look forward to browsing your blog.
  • I love the way your lasagna turned out. It looks so fresh and inviting.
  • Alice
    I finally got the chance today to make this great lasagna after reading this blog post months ago (I was living abroad and didn't have access to a decent kitchen + equipment)! I loved the little twists you added- the lemon to the ricotta and chilli to the tomato sauce. However I found the top part of the lasagna was quite dry....I wasn't sure whether to cover the lasagna with foil during the first half an hour or so of cooking to retain the moisture? What did you guys do?
  • Well... I've made a list of ingredients and I am trying this tonight! I stumbled upon this recipe a couple of weeks ago and it has really not left my mind since. Love the site!
  • Carol
    I am making a birthday dinner for some friends and this looks like a winner! What size baking dish did you use?
  • nickyG
    Have only just discovered your site - it's amazing and such beautiful photography all the wonderful recipes look fantastic I can't wait to try load of them! being an Art Director in publishing I can tell this site had been well thought of from conception to what us Web surfing veggies get to see - hurrah! love it keep up the good work
  • naomi
    hi i just made this today and am wondering if it is okay to keep in the fridge to cook the day after tomorrow? Or should I freeze it for one day? Can't wait to try it out - I have a group of friends coming over for lunch so hoping it will be delicious! Thank you!
    • Hi Naomi, you can always keep lasagna in the fridge a day or two and then reheat it. Our experience is actually that it tastes even better the day after, it doesn't look as pretty though. /David

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