Let’s talk lasagna-but not just any lasagna. We’re diving into the lush, comforting, utterly irresistible world of Vegetarian Lasagna à la Barefoot Contessa. If you’ve ever been charmed by Ina Garten’s magical ability to transform simple ingredients into dishes that feel gourmet yet homey, you’ll know that her vegetarian lasagna is exactly that: a perfect marriage of rich flavors, layers of gooey cheese, and fresh vegetables that make your kitchen smell like a five-star trattoria.
This isn’t just dinner; it’s an experience. Each layer tells a story: tender pasta sheets embracing roasted vegetables, creamy béchamel mingling with ricotta, and a touch of nutmeg that gives a subtle depth you’ll be hard-pressed to replicate from a boxed version. And don’t worry-even if you’re not a seasoned cook, this recipe is approachable while still feeling fancy enough for company.
Vegetarian Lasagna Barefoot Contessa Recipe
Here’s the heart of what we’re making. This is a layered vegetarian lasagna designed to impress, yet it’s cozy enough to serve on a weeknight. What sets it apart:
- Rich vegetable filling: zucchini, spinach, and mushrooms for earthy flavors.
- Multiple cheeses: ricotta, mozzarella, and Parmesan create that ooey-gooey, savory experience.
- Classic Italian seasoning: fresh basil, garlic, and a hint of nutmeg.
- Simple but elegant assembly: each layer builds flavor without being fussy.
This recipe delivers a lasagna that’s moist but not watery, cheesy but not greasy, and complex yet approachable.
Ingredients Needed
Before you start, make sure your kitchen is stocked with:
Vegetables
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 cups fresh spinach
- 1 cup mushrooms, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese & Dairy
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- 1 egg (to bind the ricotta)
- 2 cups whole milk (for béchamel)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Other Ingredients
- 12 lasagna noodles, cooked al dente
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 1/4 cup fresh basil, chopped
- 2 cups marinara sauce (store-bought or homemade)
Cooking Instructions
Cooking this lasagna is more of a joyful assembly than a chore. Here’s the step-by-step guide:
Prep The Vegetables
- Sauté onions and garlic in a splash of olive oil until fragrant and translucent.
- Add mushrooms and zucchini, cook until slightly tender but still firm.
- Wilt the spinach lightly, then set all vegetables aside.
Make The Béchamel Sauce
- Melt butter in a saucepan over medium heat.
- Stir in flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in milk until smooth and creamy.
- Add a pinch of nutmeg, salt, and pepper. Cook until thickened.
Prepare The Ricotta Mixture
- In a bowl, combine ricotta, egg, half of the Parmesan, and a sprinkle of salt and pepper.
Assemble The Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara on the bottom of a 9×13-inch baking dish.
- Lay down the first layer of noodles.
- Add a layer of sautéed vegetables.
- Spoon a layer of ricotta mixture.
- Drizzle béchamel sauce over the ricotta.
- Repeat until ingredients are used, finishing with noodles, béchamel, mozzarella, and remaining Parmesan.
Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let stand 10-15 minutes before serving to allow layers to set.
Ingredient Science Spotlight
Let’s geek out for a moment because understanding why this lasagna works makes it even more satisfying to cook:
- Ricotta & Egg: The egg binds the ricotta, preventing it from being too runny while giving the filling structure.
- Béchamel Sauce: This creamy white sauce prevents the lasagna from drying out and acts as a luxurious flavor bridge between layers. The nutmeg isn’t just tradition-it enhances the richness and balances the cheeses.
- Zucchini & Spinach: These vegetables release water when cooked. Sautéing them first removes excess moisture, keeping your lasagna from turning watery.
- Mozzarella & Parmesan: Mozzarella gives melty stretch, Parmesan adds sharp, nutty undertones. Their combination creates a perfect cheese harmony.
Expert Tips
Here’s where the magic happens-little touches that make a big difference:
- Dry vegetables properly: After sautéing, pat them with a paper towel to prevent excess water.
- Don’t overcook noodles: Al dente noodles continue cooking in the oven; mushy noodles ruin texture.
- Layer evenly: Consistent layers ensure every bite has a perfect cheese-to-vegetable ratio.
- Rest before serving: Let the lasagna sit 10-15 minutes after baking to make slicing cleaner.
- Fresh herbs matter: Fresh basil at the end gives a bright, aromatic punch.
Recipe Variations
Feel free to personalize your lasagna-after all, variety is the spice of life:
- Vegan Version: Substitute ricotta with cashew cream and use vegan mozzarella.
- Add More Veggies: Roasted bell peppers, eggplant, or carrots can add layers of flavor.
- Spicy Kick: Incorporate red pepper flakes or a swirl of spicy marinara for heat.
- Herb Swap: Try thyme or oregano instead of basil for a slightly different flavor profile.
- Gluten-Free: Use gluten-free noodles or zucchini slices as noodle substitutes.
Final Words
This vegetarian lasagna is more than a dish-it’s a labor of love. It rewards patience with every bite: creamy, cheesy, flavorful, and comforting. The beauty of this recipe is that it’s flexible-you can experiment with vegetables and cheeses without losing the heart of what makes it special.
Cooking it also offers a subtle sense of ceremony: sautéing vegetables, whisking béchamel, and carefully layering each component is meditative, almost like building an edible work of art.
FAQs
What Ingredients Are Needed For The Barefoot Contessa Vegetarian Lasagna?
The key ingredients include ricotta cheese, mozzarella, Parmesan cheese, spinach, mushrooms, zucchini, onions, garlic, tomato sauce, lasagna noodles, and fresh basil.
Can I Make The Barefoot Contessa Vegetarian Lasagna Gluten-free?
Yes, you can substitute the regular lasagna noodles with gluten-free noodles. Make sure to check that the other ingredients, like sauces and cheeses, are also gluten-free.
What Kind Of Cheese Is Used In Barefoot Contessa’s Vegetarian Lasagna?
The recipe typically calls for ricotta cheese, mozzarella, and Parmesan cheese. These cheeses create a creamy and flavorful texture for the lasagna.
How Can I Make The Barefoot Contessa Vegetarian Lasagna Ahead Of Time?
You can assemble the lasagna up to a day in advance, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When ready to bake, simply pop it in the oven and bake as instructed, adding a few extra minutes if needed.
Can I Use Frozen Spinach Instead Of Fresh Spinach In The Recipe?
Yes, you can use frozen spinach, but it’s important to thaw and drain it thoroughly to remove excess moisture, which could make the lasagna soggy.
How Do I Ensure That The Lasagna Doesn’t Turn Out Too Watery?
To avoid watery lasagna, make sure to properly drain the cooked spinach and mushrooms. Additionally, use a thick tomato sauce and avoid overcooking the lasagna noodles.
Can I Add Extra Vegetables To Barefoot Contessa’s Vegetarian Lasagna?
Yes, feel free to add other vegetables like bell peppers, eggplant, or carrots to customize the recipe to your taste. Just be sure to cook them first to release any excess moisture.
What Type Of Tomato Sauce Should I Use For This Vegetarian Lasagna?
A high-quality marinara sauce works best. You can use store-bought or homemade tomato sauce, depending on your preference. Make sure it’s flavorful and has a nice balance of acidity and sweetness.
How Long Should I Bake Barefoot Contessa’s Vegetarian Lasagna?
Bake the lasagna at 375°F (190°C) for about 45 minutes, uncovered, until the top is golden and bubbly. If you assembled it ahead of time and it’s cold, you may need to add an extra 10-15 minutes of baking time.
Can I Freeze The Vegetarian Lasagna For Later Use?
Yes, you can freeze the lasagna before baking. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.