It has layers of rich vegetarian bolognese, creamy béchamel sauce and emerald green spinach lasagna sheets, which of course, put the verde in lasagna verde. For me, sinking into the layers of a bubbling baked lasagna is the eating equivalent of burrowing into my cosy bed after a long day. As a nod to my inner child, I save the crispy, cheesy golden top to eat right at the end since it’s undoubtedly the best part of the dish and must be savoured.
This vegetarian lasagna has three delicious components:
A rich vegetarian bolognese (ragu) Smooth and creamy béchamel sauce Lasagna verde sheets (spinach lasagna sheets)
The top layer is always béchamel and before the lasagna goes into the oven I top it with mozzarella, sun-dried tomatoes, sprigs of fresh rosemary and pine nuts. This is how I like to finish off a delicious vegetarian lasagna but you can use any style of cheese and herbs you like.
Where does Lasagna Verde come from?
The origins of lasagna verde can be traced back to the heart of Italy, specifically the Emilia-Romagna region, where pasta making has been a tradition for millennia. Originally, this bubbling, baked pasta is made with fresh spinach lasagna sheets, béchamel sauce and a meat-based sauce called (you guessed it) Bolognese. This ragu is named after the historic capital of the Emilia-Romagna region, Bologna. Most recipes for lasagna verde include lashings of Parmesan (Parmigiano-Reggiano), another gem of the region.
A culinary pilgrimage
Nothing warms the soul like a steaming, bubbling lasagna fresh from the oven. Layers of tender lasagna sheets, savory vegetarian ragu, rich béchamel, and melted cheese — this dish is the epitome of winter comfort food. The journey of lasagna verde has extended far beyond its Emilia-Romagna roots, gracing tables across the globe. Like many Italian dishes, each region and household has put its own spin on the dish, adapting ingredients and flavors to local preferences.
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In Tuscany, the béchamel is often replaced with a velvety white sauce made with eggs, cheese, and cream, while in Naples, the ragù is replaced with a tangy tomato sauce, reflecting the region’s love for fresh tomatoes.
How do you make vegetarian lasagna?
So I had quite a task making a vegetarian equivalent of the famous Lasagna Verde. I must preface this recipe by saying in no way is it authentic. Purists may want to look away now.
3 easy ways to make any lasagna recipe vegetarian:
These are the biggest changes I’ve made in order for my lasagna to be even moderately comparable to a traditional lasagna verde. Again, it’s not traditional at all, but hey, nobody should miss out on lasagna simply because they don’t eat meat.
A note on pasta sheets
The wholesome flavour of spinach runs through this lasagna and brings the entire dish together. It also looks beautiful! Finding spinach lasagna sheets has been a bit of an issue, but I have found a great stockist which I’ll link below. If you can’t find dried spinach lasagna sheets, try making your own at home (even better), or use regular lasagna sheets. The recipe will still work, although it would no longer be called ‘verde’. In any case, I hope this vegetarian lasagna recipe hits the spot when you’re craving a burn-the-roof-of-your-mouth kind of comfort meal. You know, the kind of pasta dinner your can eat in your pyjamas on the sofa, but also make for a dinner party.
Can you freeze lasagna?
Lasagna verde freezes beautifully, making it an ideal dish for meal prep or last-minute dinners.
Lasagna freezing tips:
Cook the lasagna according to the recipe and allow it to cool completely. Divide the cooled lasagna into portions and transfer them to airtight containers or wrap them tightly with plastic wrap. Label the containers or wrap with the date and freeze for up to 3 months. To reheat individual portions of lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F fan until golden and bubbly, about 20 minutes depending on the portion size.
One final note…
Resist the urge to devour your lasagna immediately! Letting it rest for 20 minutes before cutting is crucial for a perfect slice. The pasta needs time to absorb the flavors of the sauce and meld together, preventing the lasagna from becoming a soggy mess when cut.
Ingredients for Vegetarian Lasagna Verde
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Dried soya mince – dried, fresh or frozen plant-based mince all work in this recipe Olive oil – regular, not extra virgin olive oil Brown onion – these will need to be finely diced Carrot – finely diced carrots add sweetness to the bolognese Celery – a small amount of celery adds body and flavor to the bolognese Fresh rosemary – fresh is best but you can use dried in a pinch Dried oregano – oregano and tomatoes work so well together in the bolognese Garlic – you’ll need lots of garlic for the bolognese Tomato puree – concentrated paste from a tube or a can Canned chopped tomatoes – use any you like the flavor of Sun-dried tomatoes – these give the bolognese an amazing rich tomato flavour Vegetable stock – fresh or made from one vegetable stock cube Heavy (double) cream – we will use a tiny amount in the bolognese and the rest in the béchamel All-purpose (plain) flour – this will make the roux for the béchamel Butter – salted butter is my go-to for this recipe Whole (full-fat) milk – this will be whisked in to the béchamel Mascarpone – not traditional for lasagna verde but makes the béchamel so rich and creamy for a lasagna that doesn’t dry out Ground cloves (optional) – these add flavor to the béchamel Dried lasagna verde sheets – I buy mine here (affiliate link) Mozzarella – again, not typical of a lasagna verde but very delicious and melty on top! Vegetarian hard cheese – alternatively use other Parmesan substitute such as strong Cheddar Salt Optional ingredients for topping the lasagna – a small handful of pine nuts, a few sprigs of rosemary and a few chopped sun-dried tomatoes
Step-by-step instructions for making Vegetarian Lasagna Verde
1. Soak the mince
Soak the soya mince in enough hot water to cover by about 1cm. Allow the mince to stand for 15 minutes before tipping into a sieve and rinsing under cold water. Squeeze the mince dry. It’s now ready to use.
2. Make the bolognese
Sauté the onions, carrots, celery and rosemary in olive oil until softened, about 5 minutes or until the onions turn translucent. There’s no need to brown them. Add the mince and continue to cook over medium heat, stirring all the time, another 6-7 minutes or until the mince begins to brown. Next, add the garlic, sun-dried tomatoes, tomato paste, oregano and salt. Stir well and cook for 3-4 minutes. Add the canned tomatoes, vegetable stock and water and bring to a gentle simmer. Finally, stir in the cream. Cover the pan with a lid and simmer until the sauce has thickened, a minimum of 20 minutes or up to 40 minutes if you have time.
3. Make the béchamel
To make the roux for the béchamel, melt the butter in a pan and add the flour. Whisk to form a thick paste. Cook over a medium-low heat for 1-2 minutes. The roux should not darken. Gradually pour in the milk, whisking all the time until smooth. Add the cream and mascarpone. Season with salt and an optional pinch of ground cloves and continue to whisk until the sauce is smooth and glossy. It will thicken on standing.
4. Pre-heat the oven
Pre-heat the oven to 190°C/375°F fan.
5. Assemble the lasagna
Grease a 30cm (12-inch) x 19cm (8-inch) x 7cm (3-inch) deep lasagne dish with olive oil. Spoon a layer of bolognese into the bottom of the dish (2-3 ladlefuls). Arrange the lasagna sheets on top in a single layer and repeat. Sprinkle the second layer of bolognese with cheese. Top with more lasagna sheets and a generous amount of béchamel. I did about three ladlefuls of sauce per layer. Repeat the process until all the lasagna and sauces have been used up, finishing with the béchamel layer on top. Sprinkle with mozzarella, chopped sun-dried tomatoes, rosemary sprigs, pine nuts and optional grated hard cheese of your choice.
6. Bake the lasagna
Bake the lasagna in the pre-heated oven for 60 minutes. If you find it’s browning too much, cover the top with a piece of aluminium foil.
7. Allow to stand for 20-30 minutes
Remove the lasagna from the oven and allow to stand at room temperature for 20-30 minutes before serving.
Vegetarian Lasagna Verde Recipe | How to make Vegetarian Lasagna Verde
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If you like this, you’ll love my recipe for Roasted Vegetable Lasagne
With love and lasagna,
Lasagna freezing tips:
Cook the lasagna according to the recipe and allow it to cool completely.Divide the cooled lasagna into portions and transfer them to airtight containers or wrap them tightly with plastic wrap.Label the containers or wrap with the date and freeze for up to 3 months.To reheat individual portions of lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F fan until golden and bubbly, about 20 minutes depending on the portion size.
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