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Vegetarian Lasagna

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“I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great!”
READY IN:
1hr 35mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes. Gently stir noodles frequently to prevent sticking. Gently remove noodles from pot to prevent tearing, and rinse with cold water. (A time-saving alternative is to use pre-cooked or no-boil noodles.).
  2. In a large bowl, mix vegetable mixture ingredients.
  3. In a medium bowl, mix cheese mixture ingredients.
  4. Heat oven to 350°F.
  5. Melt butter in 2-quart saucepan over medium heat. Add garlic, cook until garlic becomes golden, stirring frequently. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly. Continue whisking and gradually add milk. Heat to boiling, whisking constantly. Boil and whisk 1 minute. Remove from heat.
  6. Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
  7. 3 noodles.
  8. Half of the cheese mixture.
  9. 3 noodles.
  10. Half of the vegetable mixture.
  11. Half of the mozzarella.
  12. 3 noodles.
  13. Remaining cheese mixture.
  14. 3 noodles.
  15. Remaining vegetable mixture.
  16. All of the white sauce.
  17. Remaining mozzarella.
  18. Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling. Let stand for 10 minutes before cutting.

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