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https://www.acouplecooks.com/wild-rice-soup/

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https://www.acouplecooks.com/vegan-shepherds-pie/

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https://www.acouplecooks.com/vegetarian-lasagna-with-ricotta/

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This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

When it comes to lasagna recipes...well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We've been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and dang, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It's scented with fresh thyme and a little lemon zest, which takes it to over the top status. There's no one who will turn down a piece! At least, who we've met. Here are all our secrets.

Ingredients in vegetarian lasagna

Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We've also got lots of time saving ideas for those evenings where you don't have time to make your own marinara. Here's what you need for this vegetarian lasagna:

Tomato sauce: homemade or purchased (see section below)

Lasagna noodles (dried or fresh)

Baby spinach (or frozen)

Ricotta cheese, Parmesan cheese, and mozzarella cheese

Fresh thyme

Lemon zest

Nutmeg

Salt and pepper

Make homemade tomato sauce, or find your favorite brand

This vegetarian lasagna recipe features our favorite homemade tomato sauce for lasagna: made with garlic, tomatoes and our secret ingredient: dried tarragon. Here are a few notes about each type of sauce:

Make the homemade sauce for great flavor. When you have time, a homemade tomato sauce is where it's at! This sauce is full of big flavor and takes only a few minutes of hands on time: it can simmer while you prep the other ingredients. Dried tarragon adds big Italian flavor: but if you can't find it, you can use oregano as a substitute.

Or, go easy with purchased marinara! There are lots of nights where we want a shortcut. These days there are many high quality marinara brands on the market: look for organic if you can! Grab enough for 4 cups of sauce.

Substitute frozen spinach for fresh

Here's another way you can customize this vegetarian lasagne recipe to your tastes: you can use fresh or frozen spinach! Here are the benefits of both:

Fresh spinach is tasty and often on hand. We often have a big box of baby greens in our refrigerator, so we love using fresh spinach here. It takes just a few minutes to wilt down on the stovetop.

Frozen spinach offers maximum flexibility! Frozen spinach is easy to stock in your freezer for whenever you have a lasagna craving (or spinach artichoke dip!). Make sure defrost and squeeze out all the water before you use it.

The best vegetarian lasagna recipe with ricotta cheese

Why make a vegetarian lasagna recipe with ricotta? Ricotta cheese is a creamy Italian cheese with a mild flavor. It's most famously used in lasagna recipes to make that beautifully creamy, cheesy layer. We love it in this lasagna with ricotta because it has the best classic flavor.

Other filling variations!

Want to change up this lasagna recipe with ricotta? Here are some additional filling ideas that would go well with spinach and ricotta:

Spinach mushroom lasagna: Make the spinach and mushroom filling from Vegan Lasagna and substitute it for the spinach (with or without the cashews).

Kale lasagna: Make the spicy kale filling instead of spinach from Spicy Kale Lasagna.

Chard lasagna: Chop 2 bunches rainbow chard and wilt it down following the instructions in the recipe.

Walnut taco meat: Use walnut taco meat as stand in for ground beef in this vegetarian pasta.

Make ahead and storage info

How to store vegetarian lasagna? Can you make it ahead? Here are a few pointers for this recipe:

Make ahead ideas: As noted above, you can use purchased marinara to make this recipe a little quicker. You can also cook the spinach in advance (or use frozen spinach). Mix up the cheese filling and refrigerate until ready to bake.

Or make ahead the entire pan: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it's warmed through and the cheese has melted.

Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it's easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

Sides to serve with vegetarian lasagna

The great thing about a vegetarian lasagna recipe? You can use the long bake time to prep some tasty side dishes! It makes a fabulous warming winter meal, fall dinner, or filling meal for a crowd. Here are a few sides that pair well with lasagna:

This vegetarian lasagna recipe is...

Vegetarian. For gluten-free, use gluten-free lasagna noodles.

Vegetarian Lasagna with Ricotta

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This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy . When it comes to lasagna recipes...well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We've been honing meatless lasagna recipes for years.

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https://www.tasteofhome.com/recipes/flaky-butterhorn-rolls/

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Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

4 cups all-purpose flour

1/2 cup sugar

1 teaspoon salt

1 cup cold butter, cubed, or shortening

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

3/4 cup warm 2% milk (110° to 115°)

1 large egg, room temperature, lightly beaten

4 tablespoons butter, melted, divided

Directions

1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.

2. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.

3. Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.

4. Bake at 375° until golden brown, 10-12 minutes. Remove to wire racks.

Nutrition Facts

1 roll: 92 calories, 5g fat (3g saturated fat), 18mg cholesterol, 101mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 1g protein.

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The recipe for these dinner rolls, slightly sweet and so very flaky, was my mother's. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandma's croissants"! -Bernice Smith, Sturgeon Lake, Minnesota

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https://www.acouplecooks.com/christmas-pizza/

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What you'll need -

Softened butter - 200 grams
Garlic powder - 2 teaspoons
Dried herbs of your choice - Parsley, oregano, thyme, rosemary, sage
Honey - 2 tablespoons

Method -

Note: Don't completely melt the butter to liquid state.

Soften butter by blast microwaving and mix your choice of herbs, powdered garlic, and honey.

Roll the butter mixture on butter paper and let it freeze

Use this on toasted breads

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Marmalade & whisky bread & butter pudding

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Marmalade & whisky bread & butter pudding

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https://www.bbcgoodfood.com/recipes/marmalade-whisky-bread-butter-pudding

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https://www.bbcgoodfood.com/recipes/chicken-pot-pie

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What you'll need -

Two cups of mixed fresh berries
1 teaspoon lemon juice
1 cup all purpose flour
1 cup brown sugar
3/4 teaspoon ground cinnamon
1/4 ground spice
1/3 cold butter, cubed
1/2 cup chopped walnuts and almonds
Vanilla ice cream

Method -

Coarsely chop the berries, add 3/4 cup sugar and lemon juice and make a dry compote by mixing them together on a stove top for about 20 minutes or until the berries are soft and muddled.

Transfer the compote on to a baking dish and set aside.

Now mix in the butter, flour, spies, and remaining sugar and combine them together to form coarse crumbs.

Now layer the butter and flour mixture on the berry compote and top it with the chopped nuts.

Bake uncovered on 380 F with top heat for 15 minutes.

Serve it warm with a scoop of vanilla ice cream.

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Notes -
You can decide what flavours you want more of - tea or apple and steep accordingly.

What you'll need -

1/2 cup apple cider or juice
1/4 teaspoon minced fresh ginger
2 whole cardamom
2 whole cloves
1 black tea bag
1/2 cup water
1 tablespoon brown sugar

Method -

Bring the water to a boil and combine apple cider/juice, spices and water and simmer for 10 minutes.

Now turn off the heat, add the tea bag, cover and let it steep for 2-3 minutes.

Strain and serve with sugar.

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Notes -
When you leave the dough in the freezer overnight, you'll see a depth in the flavour of the cookie. Baking a chilled dough also helps prevent the dough to spread thinly,

What you'll need -

1 cup salted butter softened

1 cup white (granulated) sugar

1 cup light brown sugar packed

2 tsp pure vanilla extract

2 large eggs

3 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp sea salt

2 cups chocolate chips (or chunks, or chopped chocolate)

Method -

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a separate bowl mix flour, baking soda, salt, and baking powder. Set aside.

Cream together butter and sugars until combined.

Beat in eggs and vanilla until fluffy.

Mix in the dry ingredients until combined.

Add a 12 oz package of chocolate chips and mix well.

Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.

Let them sit on the baking pan for 2 minutes before removing them to the cooling rack.

Serve them warm with a glass of milk

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Notes -
Pick a red wine that is less dry and has more fruitiness.

What you'll need -

2 large oranges
4¼ cups or 1 liter red wine
1¼ cups or 10 ounces brandy
½ cup dark brown sugar
2 cinnamon sticks
6 whole cloves
3 cardamom pods, slightly crushed

Method -

Step 1: Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

Step 2: In a nonreactive saucepan, combine orange peel, juice, and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring the mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

Step 3: Ladle into cups or mugs. Garnish each with a reserved orange round.