Vegetarian Lavashna

Vegetarian Lavashna


This vegetarian lasagna uses Garlic & Herb Lavash instead of pasta. That’s why we call it Vegetarian Lavashna.

  • Author: californialavash


  • 4 sheets Atoria’s Family Bakery Lavash
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 3 tbsp. olive oil
  • 1 tsp. dried thyme, rosemary, oregano medley
  • 1/2 tsp. red chili powder
  • 6 cups spinach leaves
  • 1 (25.5 oz.) jar basil and tomato sauce
  • 1/2 cup cream cheese, room temperature (4 oz.)
  • 1/4 cup Provolone cheese, shredded
  • 2 tbsp. Parmesan cheese, ground into a fine powder
  • 1 tbsp. salt
  • 1/2 tsp. black pepper


  1. Preheat the oven to 325°F.
  2. To make bread crumbs, cut and drizzle half a sheet of Lavash with olive oil, salt, and herbs. Toast in the oven for 4-5 minutes, flipping it at least once halfway through.
  3. Coarsely break the hardened Lavash and pulse in a food processor several times to make a fine powder.
  4. Add Parmesan cheese and set aside.
  5. Preheat the oven to 375°F.
  6. In a large pan, heat about 1 tbsp. of oil.
  7. Add the chopped onions to the pan and cook over medium-low heat for 10-15 minutes, stirring frequently to prevent the onions from burning, until the color is evenly golden brown. Transfer to a plate, leaving as much oil as possible in the pan.
  8. Wash the spinach thoroughly in a large bowl of water. Drain, then remove the excess water using a salad spinner. Roughly chop the spinach leaves.
  9. In the same large pan, add more oil. Add the garlic and cook until fragrant. Keep the temperature at a high heat.
  10. Add 1/3 of the spinach to the pan. Sauté and constantly lift the spinach leaves using a slotted spoon on each side of the pan. The leaves will start to wilt after 30 seconds or so.
  11. Add about 1/4 – 1/2 cup of water, then add the next 1/3 of the spinach and repeat the same procedure for 30 seconds. Season with a little salt to prevent the spinach from changing color.
  12. Repeat one more time with the rest of the spinach, then transfer the contents of the pan onto a large platter. Reserve the excess spinach liquid in a separate bowl (to thin the tomato sauce later).
  13. For the lasagna sauce, use the same pan again add about 1/2 of the caramelized onions, 2/3 of the tomato sauce, the cream cheese, and reserved spinach liquid. Bring to a boil, then lower the heat to medium-low.
  14. Cook for about 10 minutes until thickened, then season with salt and pepper.
  15. Line a deep rectangular pan with aluminum foil and spray with oil then place a sheet of Lavash on the bottom. Spread on a layer of caramelized onions and tomato sauce.
  16. Evenly spread in a layer of lasagna sauce, then sprinkle with Provolone cheese.
  17. Add another layer of Lavash bread. Cover with the sautéed spinach.
  18. Repeat until all the ingredients are used up. The top layer should be Lavash with lasagna sauce and sprinkled Provolone cheese and bread crumbs. The entire pan should be filled.
  19. Place in the oven for 25-30 minutes at 375°F (until golden brown). When it’s cooked, remove the pan from the oven and let it rest for at least 20 minutes before serving.


  • Serving Size: 6
Vegetarian Lavashna

In this recipe:

Lavash Traditional

Lavash Traditional