Vegetarian LasagnaThis hearty lasagna is stuffed to the brim with a medley of fresh vegetables and cheese! It makes a wonderful dish for a large get-together with friends. Serve with a large green salad and fresh bread – YUM!

Vegetarian Lasagna


2 boxes of lasagna pasta sheets
1  12 ounce container of ricotta
1 pound of mozzarella (bufula if available )
2 bags of prewashed spinach
1 large eggplant  sliced lengthwise 1/8 inch thick
3 cloves of minced fresh garlic

Sauce Ingredients

1 28 ounce can of crushed tomatoes
1 cup of roughly chopped celery
1/2 cup carrots roughly chopped
4 cloves of garlic whole
1 small peeled red onion roughly chopped
1 cup of fresh basil leaves
1/2 cup dried porcini mushrooms
1 pound ground  soy protein
1/2 cup of chopped Sun dried tomatoes
1 teaspoon of brown sugar
1 cube of vegetable stock


In a food processor, place celery, carrots, garlic, basil, onion and dried porcini and purée until a fine mince. Remove purée from processor and set aside. In a medium saucepan, heat 2 tbls of olive oil until smoking then add purée sauté for 10 minutes on medium low heat until golden brown then add soy protein cook for additional 10 minutes then add canned tomatoes, sun dried tomatoes, sugar and cube of veggie stock and cook for 30 minutes and season with salt and pepper. Stir occasionally.


Boil hot water in a large sauce pot with 3 tbls of salt and 1 tbls olive oil. When boiling, add pasta sheets and cook for 11 minutes until pasta is al dente. Drain pasta and separate sheets under cold running water, then lay sheets flat on wax paper and set aside. In a large pan, heat olive oil and add 1 clove minced garlic and spinach sauté for 5 minutes until wilted; season with salt and pepper and set aside. In another pan, add olive oil and minced garlic. Slightly sauté garlic and then add sliced eggplant, laying flat in pan. Season with salt and pepper and brown on both sides; then set aside.

Preheat oven to 375.

In a Pyrex or baking dish add a 6 ounce ladle of tomato sauce to the bottom of dish abd then cover bottom horizontally with pasta sheets. Next, add a layer of ricotta cheese evenly, then add a layer of cooked eggplant on top of ricotta and finally add another layer of pasta sheets (this time vertically). Cut excess pasta sheets to fit snugly in pan. Add another layer of tomato sauce and then another layer of pasta sheets horizontally. Then add a layer of sliced mozzarella cheese and the sautéed spinach on top of the cheese. Then add the last layer of pasta, another layer of tomato sauce and a layer of mozzarella cheese. Place in oven and cook 30 minutes till cheese is melted and browned. Remove from oven and let for cool for 15 minutes. Cut in squares and serve.

*Recipe and image courtesy of Ife.*