Vegetarian spinach lasagna recipe | Eggless

Vegetarian spinach lasagna is a healthy , tasty and filling one dish with cottage cheese, cream cheese and mozzarella. I have used paneer in this recipe.

I tasted Lasagna / Lasagne only once to be honest. It was vegetarian Mushroom lasagna and I have to admit, came to know that there is one dish called so only that day!

Its from New York New York restaurant. But I have no idea if it was vegetarian or not.

Have never thought of trying it that at home. Firstly no idea about the recipe, next, the cheese it had.

It looked very cheesy more than a pizza. But Aj had been asking me to make it for past few months.

So I got lasagna sheets from Fairprice when I go the bow tie shape. But kept postponing.

Last week I finally made it and it turned out delicious. I saw few recipes in the internet, but most of them had egg in it and had different combination which included parmesan.

But these days I stopped consuming parmesan as it is not vegetarian friendly. Also few recipes used either fresh ones from scratch or the one which needs to be cooked before baking.

But I wanted to try with the no pre-cooking. So came up with a simpler version with easily available ingredients. I referred here  to get an idea and for baking time.

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Vegetarian spinach lasagna

Vegetarian spinach lasagna is a healthy , tasty and filling one dish with cottage cheese, cream cheese and mozzarella. I have used paneer in this recipe in place of cottage cheese.

Course Main Course

Cuisine Global

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 6 Lasagna sheets no boil
• 1.5 cups Pasta sauce
• 1.5 cups Mozarella cheese grated
• ½ cup Paneer or cottage cheese
• ¼ cup Cream cheese
• 2 cups Spinach chopped
• 3 cloves Garlic chopped
• 1 teaspoon Black pepper crushed
• 1 Birds eye chilli optional
• Salt- As needed
• 1 tablespoon Olive oil

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Instructions

• In a pan, heat olive oil with finely chopped garlic over medium flame for 2 minutes. Add chopped spinach, salt and pepper (chopped chilli if adding) and fry until it reduces in volume.
• Switch off the stove and let it cool while you pre heat oven at 190 deg C and keep paneer immersed in hot water. Once cooled down, place the spinach, ¾ cup mozarella, cream cheese and well crumbled paneer.
• Mix it well. In a oven safe dish (I used 10*6 inch rectangle oven safe glassware) first start with a thin spread of the pasta sauce.
• Place the lasagna sheets without over lapping. Break it if it doesn’t fit and arrange as a single layer. Spread another layer of pasta sauce over it so that you cover all the lasagna sheets.
• Now spread a layer of the spinach cheese mixture. Again cover it by arranging the lasagna sheets as before.
• Now again spread pasta sauce, spinach mixture and again lasagna sheets.
• Lastly finish it with pasta sauce layer and sprinkle the remaining ¾ cup mozarella cheese.
• Bake it with aluminium foil covered for 40 – 45 minutes at 190 deg C. Once done set the lasagna at least for 15 minutes before serving. Cut the sheets to get squares to serve.

Notes

I used readymade pasta sauce. So you can buy this easily in stores to reduce your work. You can use any tomato based pasta sauce according to your taste.You can reduce or increase mozzarella cheese as per your taste.Covering with aluminium foil prevents over cooking of the cheese on the top, If not covered, it gets browned and burnt soon.If not using the no boil pasta, boil as per instructions given in the pack and then proceed with this recipe.

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Spinach lasagna method

1. In a pan, heat olive oil firstly with finely chopped garlic over medium flame for 2 minutes. After that, add chopped spinach, salt and pepper (chopped chilli if adding) and fry until it reduces in volume.

2. Switch off the stove and let it cool while you pre heat oven at 190 deg C. Keep paneer immersed in hot water. Once cooled down, place the spinach, ¾ cup mozzarella, cream cheese and well crumbled paneer in a bowl.

3. Mix it well. In a oven safe dish (I used 10*6 inch rectangle oven safe glassware) first start with a thin spread of the sauce.

4. Place the lasagna sheets without over lapping. Break it if it doesn’t fit and arrange as a single layer. Spread another layer of sauce over it so that you cover all the top portion.

5. Now spread a layer of the spinach mixture. Again cover it by arranging the lasagna sheets as before.

6. Now again spread sauce, spinach mixture and again lasagna.

7. Lastly finish it with sauce layer and sprinkle the remaining ¾ cup mozarella.

8. Bake it with aluminium foil covered for 40 – 45 minutes at 190 deg C. Once done set the lasagna at least for 15 minutes before serving. Cut the lasagna to get squares to serve.

It’s a heavy and rich dish, so can be served in small servings along with other items like pizza, pasta etc. Perfect for get to-gathers and birthday party menu.