Vegetarian lasagne

Tips: Make the best vegetarian lasagne

Discover suggestions that will help you make the best vegetarian lasagne.

Avoid watery lasagne

Ensure all ingredients, especially the spinach and mushrooms, are well-drained to prevent a watery or soggy lasagne. So, taking the time to properly drain cooked vegetables is crucial for achieving the right texture.

Allow time for the layers to settle

When your vegetarian lasagne is ready and out of the oven, give it about 15 minutes to cool down before serving. This cooling period allows the ingredients to set and makes it easier to cut and serve without the layers falling apart.

Test for Doneness

Insert a knife into the centre to check if the lasagne is done. It is ready if the knife goes through easily and comes out hot. This ensures the lasagne sheets are cooked properly and the dish is heated throughout.

Try our delicious recipe for vegetarian lasagne

Indulge in our comforting vegetarian lasagne, featuring layers of spinach, mushrooms, and halloumi cheese. All layers are embraced by tender pasta sheets, and each bite offers a rich, slightly spicy tomato sauce and a medley of smooth textures baked golden. The halloumi adds a special twist to a classic lasagne recipe that will make it a favourite at your table.

With tangy, salty, and savoury notes from halloumi cheese

Halloumi brings a very special element to this vegetarian lasagne. When the halloumi bakes, it softens slightly but maintains its shape, offering a firm and slightly chewy texture between the layers of tender pasta and creamy spinach filling. The cheese's flavour becomes more pronounced when baked, infusing the lasagne with its inherent saltiness and mild tanginess. Its savoury profile not only complements the creamy tomato sauce but also elevates the umami taste of the mushrooms and the subtle sweetness of the spinach.

Get inspired for your next pasta night with other Italian recipes with a twist, for example, our salmon and leek pasta, potato gnocchi with cream-grilled chard, kale carbonara with walnuts, pasta carbonara with cream cheese, or fried ravioli in tomato sauce.

Creamy tomato sauce with spinach and mushroom

The creamy tomato sauce, combined with layers of spinach and mushrooms, elevates this lasagne with a rich and luscious texture. The spicy arrabbiata sauce brings a subtle kick, perfectly balanced by the smoothness of the cooking cream. Spinach adds an earthy, slightly sweet flavour, while mushrooms contribute a meaty texture and umami richness. The sauce envelops the vegetables and pasta, ensuring every bite is packed with savoury goodness and comforting textures.

Serve with simple side dishes

You can serve the vegetarian lasagne on its own, but it is delicious with simple sides. A crisp green salad provides a refreshing contrast. Toss together mixed greens, cherry tomatoes, cucumber, and red onion, and dress with a lemon vinaigrette. Garlic bread pairs wonderfully with lasagne. Slice a baguette or ciabatta, spread with butter, minced garlic, parsley, and salt, then bake until golden and crispy. For a more substantial side, consider roasting vegetables like carrots, peppers, courgettes, and red onions. A Caprese salad with fresh mozzarella, ripe tomatoes, and basil, drizzled with balsamic glaze, offers a light, elegant complement. Steamed asparagus, drizzled with olive oil and sprinkled with sea salt and pepper, is also an easy, light option.

Experiment with the ingredients

Put a personal touch on the recipe. Add a variety of roasted vegetables to complement the spinach and mushrooms. For example, thinly slice and then roast courgettes for sweetness and crispiness or charred pepper strips for a sweet, smoky flavour. For a creamy and smoky texture, salt and rinse aubergine slices before roasting them or slowly caramelise onions in butter or oil for a sweet, savoury depth.

Layer fresh basil leaves between layers to infuse fresh, aromatic notes, or sprinkle pine nuts on top or between layers for a crunchy texture and a buttery, nutty, slightly sweet flavour. Spread your favourite pesto between the layers to introduce a creamy, slightly oily texture along with a herbaceous, nutty richness.

Although the tomato sauce has cooking cream, you can make a white sauce to use between the layers, too. For example, béchamel sauce, mornay sauce, or cottage cheese blended with egg and milk. It is delicious with a bit of cheese like mozzarella or cheddar in it to melt delightfully between the layers of firm, salty halloumi. Similarly, dollops of ricotta cheese between layers can add a mild, creamy flavour and a smooth, slightly grainy texture.