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Vegetarian Lasagna

Meet a vegetarian version of the traditional lasagna recipe. Its main ingredient, spinach, provides folate, iron, and vitamin A, which prevents retinal degeneration.
  • 30 min.
  • 10 min.
  • 40 min
4 servings

One of the most popular foods around the world is probably lasagna. It is also one of the most prepared recipes in the whole world. Not surprisingly, various brands offer a wide variety of this frozen dish, whose main attraction is combining fresh pasta with delicious fillings and extraordinary comfort preparation.

When it comes to fillings, we have to say there’s great diversity, from the oldest, such as the Bolognese, to the most innovative, such as the 4 kinds of cheese or vegetable fillings. There are even healthier types of lasagna, made with whole-grain pasta, skim milk, and turkey or chicken, for those who want to keep the weight off.

Where does lasagna come from?

It is true, there is no dish as complete, delicious, and nutritious as lasagna. You may have enjoyed it countless times, but have you ever wondered where it came from?

Culinary experts claim that the history of lasagna dates back to Ancient Greece and Rome. In some of his philosophical writings, Cicero himself alludes to his love of “Lagum” (long strips of pasta). But like almost everything in the world of cooking, there is some controversy surrounding the origin of the recipe.

The important thing is to know how to enjoy it and give it a unique flavor that makes our family love it. No matter what ingredients you use, there will always be a type of Lasagna that will make you fall in love and fill your heart with love for Italian cuisine.


For the filling:

For the lasagna:

  • For the filling: Place all ingredients in a bowl, stir until well blended, and refrigerate for 40 minutes

  • To make the lasagna: Heat a grill, spray with 1 shot of Nutrioli Spray® oil, place the zucchini slices and cook for 2 minutes on each side, season with salt and pepper.

  • Preheat the oven to 180° C, and spray a refractory mold with 1 shot of Nutrioli Spray® oil. Pour a layer of tomato sauce over the mold until it covers the entire surface. Remove the moisture from the zucchini on absorbent paper.

  • Separately, on an extended plate, arrange two strips of zucchini in the shape of a cross, place a tablespoon of filling in the center of the zucchini, fold and arrange on the refractory mold. Cover the zucchini with the rest of the sauce and add the grated mozzarella cheese on top. Bake until the cheese melts a bit.


Per serving

Calories:238 kcal




It is undoubtedly one of the most popular dishes in homes around the world, and one that we love to eat on birthdays and other special occasions. From the classic bolognese lasagna to variants with chicken, minced meat, and Serrano ham, this is a recipe that continues to gain popularity over time.

But lasagna is also a versatile dish because it allows infinite variations. This time we share our vegetarian recipe with pumpkin, ricotta, and cottage cheese. The result is delicious and very healthy since both the zucchini and the cheese are highly nutritious, and rich in vitamins and minerals.

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