This vegetarian lasagna uses Garlic & Herb Lavash instead of pasta. That’s why we call it Vegetarian Lavashna.
- 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
- Preheat the oven to 325°F.
- 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.
- Coarsely break the hardened Lavash and pulse in a food processor several times to make a fine powder.
- Add Parmesan cheese and set aside.
- Preheat the oven to 375°F.
- In a large pan, heat about 1 tbsp. of oil.
- 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.
- 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.
- In the same large pan, add more oil. Add the garlic and cook until fragrant. Keep the temperature at a high heat.
- 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.
- 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.
- 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).
- 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.
- Cook for about 10 minutes until thickened, then season with salt and pepper.
- 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.
- Evenly spread in a layer of lasagna sauce, then sprinkle with Provolone cheese.
- Add another layer of Lavash bread. Cover with the sautéed spinach.
- 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.
- 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