Vegetarian Recipes Wiki

Rustic Lasagna.jpg


Lasagna ahhh, a classic meaty cheesy mess. But it doesn't always have to be - This recipe however is one of my favorites & not that cheesy Italian restaurant cliche'. The key is to use fresh pasta in this recipe - for a lasagna that is light & delicate. If possible use your own tomatoes, we use jarred tomatoes from the garden - you just can't get that kinda flavor from a store bought jar.


  • Bechamel
  • Parmesan cheese
  • 4 sheets of pasta to cover your dish
  • Ragu

Note: Parmesan is never vegetarian, it always includes calf's rennet which is a meat product. If you're a strict vegetarian or if you're cooking for a strict vegetarian you need to substitute a different type of cheese of look for a different recipe. See Cheeses that aren't vegetarian for more.


  1. In your casserole dish ladle a little of the ragu.
  2. In plenty of boiling salted water, cook your pasta until a bit further than al dente. Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
  3. Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)
  4. Add a ladle of ragu - cover completely but don’t over do it - less is more.
  5. Dot bechamel.
  6. Now a generous sprinkle of Parmesan cheese.
  7. Repeat these steps ending with sauce on the top layer of the pasta
  8. Bake at 375°F / 190°C oven for 15-20 minutes until the top is brown & bubbly!

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