• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Main Dish Recipes
    • Breakfast and Brunch
    • Desserts
    • Bread Recipes
      • Sweet Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipes by Method
      • BBQ
      • Dutch Oven
      • Grilled
      • No Bake
      • Oven Baked
      • Roasted
      • Slow Cooker
      • Vitamix
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Main Dishes / Pasta / Spinach-Mushroom Pesto Ricotta Lasagna

Spinach-Mushroom Pesto Ricotta Lasagna

4.9 stars (from 10 ratings)
By Traci York — Updated May 22, 2023 — 24 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Layers of garlicky cheesy goodness in this easier no boil lasagna with ricotta recipe. This vegetarian mushroom spinach ricotta lasagna feeds a small crowd and leftovers freeze with ease! This recipe is vegetarian and easily gluten free.

Vegetarian Lasagna Spinach on a plate with parmesan being sprinkled on top.

Table of Contents

  • To Boil or Not to Boil?
  •        
  • Quick Guide: How to Make Vegetarian Spinach Ricotta Lasagna
  • A Few Recipe Notes 
  • More Vegetarian Pasta Recipes to Love
  • Spinach-Mushroom Pesto Ricotta Lasagna Recipe

To Boil or Not to Boil?

I used to hardly ever make lasagna. Boiling the lasagna noodles added too much time to the whole affair, and this coming from someone who loves to be in the kitchen! My resistance was long before no boil lasagna noodles were even heard of.

Funny thing, though, I was always confused about if I had to buy “no boil” labeled noodles or if I could just cook the dry noodles in the lasagna with a little recipe tweaking. But with time and making lots of veggie lasagnas, I learned that by adding just a bit of water to the sauce mixture, I could simply add the dry lasagna noodles to the lasagna, cover and bake. 

This lasagna with ricotta recipe works well without boiling the noodles. You can use gluten free or gluten full noodles! See my recommendations below.

Ingredients for the spinach and mushroom lasagna and chopped mushrooms on a cutting board.    Pesto Ricotta mixed in a bowl. Sautéed mushrooms in a pan.    Tomato sauce and sautéed mushrooms in a pan.

What are the best gluten free lasagna noodles?

Since I ate gluten free for a trial period, I’ve tried a few new to me gluten free lasagna noodles in this no boil lasagna recipe. These are my favorite:

  • Tinkyada Organic Brown Rice Pasta Lasagne: dry noodles
  • Jovial Foods Organic Gluten Free Brown Rice Lasagna: dry noodles
  • Taste Republic Brown Rice Lasagna Sheets: fresh/frozen noodles

I’ve found the texture of brown rice lasagna to be appealing and similar to gluten filled pasta. However, one issue I’ve experienced with dry gluten free lasagna is the sheets tend break easily in the box. I find this breakage to be especially true when receiving them from an online order. When this occurs, I simply piece them back together while assembling the lasagna (see below). When purchased at the grocery store, their seems to be less breakage.

What are the best gluten full lasagna noodles?

I’ve made this spinach and mushroom lasagna recipe with gluten free and with gluten full noodles. If not gluten free, try Bionaturae Whole Wheat Lasagna Noodles. They’re delicious and work well in this recipe. 

Layering the noodles in the Spinach Mushroom Lasagna in a pan.     Layering the ricotta and spinach in the mushroom and spinach lasagna in a pan. Spreading tomato sauce over pesto lasagna in a pan.

Can you make lasagna without boiling the noodles?

Absolutely! And it’s much easier than boiling the noodles before assembling the lasagna, but there must be enough moisture in the sauce to cook the noodles. Here is how I do it:

  • add just a little bit of water to the sauce. 
  • cover the lasagna and bake it for 45-55 minutes, then bake it uncovered for an additional 10-15 minutes. 

Adding water to the sauce and covering the pan ensures the noodles have enough moisture to cook until tender. During the last 10-15 minutes of uncovered baking and also 10 minutes of rest time out of the oven allows excess moisture to steam off. 

Overhead shot of unbaked Spinach and Mushroom Lasagna in a pan.     Vegetarian Lasagna Spinach overhead shot, in a pan. Spinach Ricotta Lasagna in a pan.

Quick Guide: How to Make Vegetarian Spinach Ricotta Lasagna

Absolutely flavor packed, in summary, here’s how to whip up a pan of pesto lasagna (see recipe card below for details):

  • First, sear the mushrooms in a bit of oil. Add the shallots and garlic, then the tomato sauce, paste and water. Stir and warm through. Set aside.
  • Meanwhile, mix the ricotta, feta and pesto. Set aside
  • Next, squeeze out the water from the thawed spinach. Set aside.
  • To assemble: in a 9″x 9″x 2 1/4″ pan (deep square pan), spread about a cup of sauce in the bottom. Place four lasagna noodles over the sauce, spread 1/3 of the ricotta mixture over the uncooked noodles, dot 1/3 of the spinach over the ricotta and sprinkle 1/4 of the shredded mozzarella. Repeat this two more times.
  • Finish the top of this pesto lasagna with a layer of mozzarella, feta, parmesan, red pepper flakes and dried oregano. 
  • Finally, cover the lasagna with foil, tenting it so that it does not touch the top of the lasagna. We don’t want all that cheese sticking to the foil! Bake for 45-55 minutes. When the noodles are tender, remove the foil and bake an additional 10-15 minutes until the tomato sauce is bubbly around the edges and the cheese is melted and golden. 

Allow the lasagna with ricotta recipe to rest about 10 minutes before serving.

A slice of Spinach Mushroom lasagna with ricotta recipe on a plate with a fork.

A Few Recipe Notes 

  • For this mushroom and spinach lasagna recipe I use a deep, 9″ square pan. You can use a 13″x9″ pan, but instead of three layers, you’ll have two.
  • For a bolder, more garlicky-pesto flavor omit the ricotta mixture and replace it with my Pesto-Spinach Whipped Ricotta Dip. I typically have a jar or two in the freezer and have used it several times in this recipe. It’s just so convenient and delicious! 
  • Because pasta can vary in cook time, I start checking the lasagna noodles for doneness after baking the covered lasagna for about 45 minutes. A sharp knife inserted in the center of the lasagna should yield to gentle pressure when the noodles are done. This is when the foil can be removed. 
  • Freezer friendly? Yes please! Freeze in individual storage containers for lunch, or in a larger storage container for dinner. Thaw in the fridge overnight and reheat in a 350F (175C) oven, covered, for about 15 minutes. 

More Vegetarian Pasta Recipes to Love

  • Lemon Garlic Orzo with Roasted Vegetables
  • Butternut Squash and Kale Lasagna
  • Eggplant Pomodoro Pasta – from Foolproof Living
  • Orecchiette with Garlicky Kale and Breadcrumbs
  • Roasted Cauliflower Mac & Cheese
A slice of Spinach-Mushroom Pesto Ricotta Lasagna on a plate.
Print Recipe

Spinach-Mushroom Pesto Ricotta Lasagna Recipe

Prep Time:25 minutes minutes
Cook Time:50 minutes minutes
Resting Time:10 minutes minutes
Total Time:1 hour hour 15 minutes minutes
Servings:9 servings
Calories:415kcal
Author:Traci York
Layers of garlicky cheesy goodness in this easier no boil lasagna. Spinach-Mushroom Pesto Ricotta Lasagna feeds a small crowd and leftovers freeze with ease! vegetarian + gluten free with non gluten free option | See blog post for more tips and recommendations.

Ingredients

  • 1 1/2 Tbs Olive Oil
  • 14 oz (400g) Mixed Mushrooms like Crimini and Button Top brush clean and remove stems, slice
  • 1/3 C (40g) Shallots minced, about one small
  • 1 Tbs Minced Garlic divided
  • 2 Tbs Tomato Paste
  • 2, (25.5oz / 720g) Jars of Pasta Sauce I like Lucini
  • 1/3 C (78g) Water
  • 1/2 tsp Red Pepper Flakes divided
  • 1/2 tsp Fine Sea Salt divided
  • 2 C (16oz /453) Ricotta I like whole milk Ricotta Con Latte
  • 1/2 C (125g) Pesto I like garlic scape or basil
  • 1/2 C (110g) Mediterranean Feta crumbled fine, divided
  • 2, 10oz (566g) Packages of Chopped Frozen Spinach thawed
  • 9 oz (280g) Lasagna gluten free or gluten full, see notes or blog post for recommendations. you'll need 12 sheets, one box will do it.
  • 2 C (225g) Shredded Mozzarella Blend divided
  • 1/4 C (36g) Grated Parmesan Cheese divided **see note
  • 1 tsp Oregano dried
  • Fresh Basil or Parsley and Fresh Ground Pepper for garnish

Instructions

  • In a large saute pan add the olive oil and bring it to shimmering on medium heat. Add the mushrooms and allow to sear, stirring only occasionally for 7-8 minutes. Adjust heat to medium low as needed. Stir in the shallots, 1/2 Tbs of garlic and tomato paste. Cook on low for one minute. Stir in the pasta sauce, water, 1/4 tsp of red pepper flakes and 1/4 tsp salt. Bring to a simmer. Remove from heat. Taste for salt adjustment and add more if needed. Set aside.
  • For the Ricotta Mixture: In a medium mixing bowl, add the ricotta, pesto, 1/4 C (55g) feta, 1/2 Tbs garlic, a generous few grinds of fresh ground pepper and 1/4 tsp sea salt. Stir thoroughly to incorporate. Set aside.
  • In the bowl of a strainer, press out as much liquid as possible in the spinach. Use a tea towel to give it a final squeeze or two. It should be very dry. 
    Set oven rack in the center and preheat oven to 400F (204C)

To Assemble:

  • In a 9"x9"x2 1/4" baking pan: 
    a) Spoon in about 1 C of sauce, just to cover the bottom of the pan. Fish out any mushrooms and put them back in the with the tomato sauce so that the base of the lasagna layers lay flat. 
    b) On top of the sauce, layer 4 uncooked lasagna noodles, snapping an end off to fit (if needed).  If any noodles are broken, simply piece them together in position the best you can. 
    c) Smooth 1/3 of the ricotta mixture on top of the uncooked lasagna noodles. 
    d) Evenly dot 1/3 of the spinach over the top of the ricotta. 
    e) Sprinkle 1/4 C of the shredded Mozzarella blend over the spinach. 
    f) Over the mozzarella, spread about 1/3 of the of the remaining pasta sauce. 
    Repeat steps b-f two more times, finishing the top with the remaining mozzarella, feta, a good sprinkle of parmesan, a pinch of dried oregano and 1/4 tsp red pepper flakes.

To Bake:

  • Tent a large piece of foil over the pan, making sure that the edges are sealed. If the foil touches the top of the lasagna it will stick so make sure the foil isn't touching the lasagna. Set the pan on a parchment lined sheet pan to catch any sauce that may spill over. 
    Bake the lasagna at 400F (204C) for 45-55 minutes. Depending on type of noodle used (gluten free or not), bake time can vary. I start checking my lasagna at 45 minutes by gently pulling back the foil (be careful, it will be steamy!) and inserting a knife in the center. You're testing to see of the noodles are tender. If a sharp knife gives under gentle pressure, the noodles are done and you can move on to removing the foil. If the pasta doesn't give way to gentle pressure, the lasagna needs more time under the foil. Give it 5-10 more minutes. Reseal the foil being careful to tent it so that the cheese doesn't stick. Just do your best.
    When you're satisfied that the noodles are about done, remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly, and cheese on top is melty and golden. Darker edges are okay.  
    Remove from oven and let stand at least 10-15 minutes before slicing and sharing. Run a knife around the edges of the lasagna to ease the edges, then cut into nine pieces. 
  • Serve with more parmesan, pepper flakes, fresh parsley or basil and fresh ground pepper.
  • Cool completely before freezing. I freeze in individual cut pieces in a lidded container for easy dinners or in individual lunch portions. Thaw in the fridge overnight and reheat in a 350F oven for about 15 minutes. 

Notes

*If gluten free, I like Tinkyada and Jovial Lasagna . If not gluten free, try Bionaturae Whole Wheat Lasagna. 
**Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso and Organic Valley offer vegetarian friendly cheese. For more information, check directly with your preferred cheese maker. 
Disclosure: I received lasagna noodle samples from Jovial and Taste Republic. All opinions are my own. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 415kcal | Carbohydrates: 34g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 696mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4565IU | Vitamin C: 3.9mg | Calcium: 380mg | Iron: 1.6mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin for spinach mushroom lasagna.

You might also like:

Tangy, hearty and pure comfort food! BBQ Black Eyed Pea Collard Rolls | Vegan, Vegetarian, Recipe

BBQ Black Eyed Pea Collard Rolls

Overhead shot of Cauliflower-Potato Red Lentil Curry shared with rice and Naan.

Cauliflower-Potato Red Lentil Curry

A plate of food on a table, with Pasta and kale with breadcrumbs.

Orecchiette with Garlicky Kale and Breadcrumbs

Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame are so comforting and can be adapted by changing the veggies with the seasons. Vegan + GF

Ginger Miso Soba Noodle Bowls with Wakame

  • Fall
  • Spring
  • Winter
Shares6.2kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Ginger-Orange Matcha Green Tea Smoothie
Next Post: Chocolate Pots de Crème »

Reader Interactions

24 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for SueSue

    September 25, 2022 at 3:49 pm

    Just a quick question, hope you’ll respond quickly as I’m thinking about making this on Friday for company dinner… has anyone tried roasting the mushrooms instead of sautéing them? Roasted mushrooms have a more meatier earthy taste!
    Thanks!

    Reply
    • Avatar for TraciTraci

      September 25, 2022 at 9:58 pm

      Hi Sue! I’ve not read about anyone roasting the mushrooms instead of sautéing for this recipe. If roasting is your preferred method to cooking mushrooms, I’m confident it would work in this recipe. Keep us posted!

      Reply
      • Avatar for SueSue

        September 26, 2022 at 11:37 am

        Thanks for the speedy response! I’ll give roasting a try!

        Reply
  2. Avatar for BertaAnneBertaAnne

    February 12, 2022 at 4:05 pm

    4 stars
    Hello, I have been making lasagna over 50 years. All these years later I continue two types, meat and veggie. Meat always made with real cheese, veggie too until, discovering issues with dairy products. Now always made with vegan chez. I am happy to report all these later, vegan chez has improved! As to the sauce, I have never used a jar. Always have frozen sauce, always my Grandmothers. I make for myself, lots of veggie pies including mushroom&spinach.I Tweeked yours to fit my needs. Also, I have always cooked noodles before building the casserole, (Grandma’s label) Thanx for reading! any feed back is appriecated!raf

    Reply
  3. Avatar for StephanieStephanie

    March 5, 2021 at 4:45 pm

    5 stars
    Terrific! Just made this tonight! Everyone loved it! Made it just like the recipe states. Perfect and delicious!!

    Reply
    • Avatar for TraciTraci

      March 5, 2021 at 4:58 pm

      SO happy to hear, Stephanie! Thank you for your note and giving the recipe a go!

      Reply
  4. Avatar for NathanNathan

    March 7, 2020 at 6:41 pm

    Good One Tracy… I like Lagiana…. Thanks Much….

    Reply
  5. Avatar for sylvia albertasylvia alberta

    March 7, 2020 at 4:22 am

    Hi Traci,
    I love all of your recipes that I’ve tried so far and so does everyone else! I tend not to make lasagna too often because I don’t do too well with all the cheese. Do you have any suggestions. My husbands loves lasagna! In the past I’ve just used less but it just isn’t the same. Is there a good substitue for ricotta?

    Reply
    • Avatar for TraciTraci

      March 7, 2020 at 10:32 am

      Hi Sylvia! Thank you for your note. Indeed, it’s a treat around here too! You can give cashew ricotta a go in this recipe – it’s dairy free, which would reduce the amount of cheese in this recipe. My friend Sarah has a cashew ricotta recipe you might like. I’m working on a recipe but haven’t perfected it yet! :D I hope this helps!

      Reply
  6. Avatar for Lewis JohnsonLewis Johnson

    April 16, 2019 at 9:49 am

    Super delicious.

    Reply
    • Avatar for TraciTraci

      April 16, 2019 at 12:08 pm

      So happy to hear Lewis! Thank you for your note!

      Reply
  7. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    February 10, 2019 at 7:30 pm

    5 stars
    I love lasagna, Traci – but don’t make it very often because it’s seems too time consuming to make. So I LOVE the idea of skipping a step and not boiling the noodles before hand. The tip about adding a little extra water makes total sense. Love all the veggies and the feta (my favorite) that you’ve added. Our weather has been very cool and rainy here – so this will make the perfect dinner!

    Reply
  8. Avatar for Sarah | Well and FullSarah | Well and Full

    February 6, 2019 at 2:01 pm

    Traci, this lasagna looks SO delicious. I love how there’s so much flavor in every layer! :)

    Reply
  9. Avatar for Aimee MarsAimee Mars

    February 6, 2019 at 10:57 am

    Traci! I am absolutely saving this recipe! I’m of the “do I boil or not” lasagna noodle camp and often shy away from making it cause it makes SO much and then there’s all that gluten… First of all, this looks amazing, but the fact that you made it in a smaller pan AND you have gluten-free noodle options, I’m all in!

    Reply
  10. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 4, 2019 at 11:42 am

    5 stars
    Such a fantastic comfort food dish Traci! I never boil my lasagna noodles anymore. So much easier! Even Mr. Picky would totally enjoy this. He loves mushrooms and has really been coming around to spinach too. Miracles do happen! Your photos are just beautiful too Traci. They are leaving me incredibly hungry!

    Reply
    • Avatar for TraciTraci

      February 5, 2019 at 1:18 pm

      Oh goodness Mary Ann! Mr. Picky would like this too? I’m impressed and happy! Hooray! But the spinach has me over the moon, lol!! Isn’t it so much easier than boiling those noodles? The only other time I’d boil is if I’m making those roll ups. Thank you for your kind words, Mare… and for sending a smile :D

      Reply
  11. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    February 4, 2019 at 8:19 am

    5 stars
    Lasagna holds a special place in my heart…it’s the meal my gram made for all of the big holidays, and it was incredible. I can still see her at the oven peaking in to see when it was perfectly set and ready for her family. I love your recipe! This is a keeper, my friend!

    Reply
    • Avatar for TraciTraci

      February 5, 2019 at 1:10 pm

      I knew it would, Annie! And I bet you have that recipe your gram made for you too. Seems there’s so many recipes for lasagna… I love it’s versatility!

      Reply
  12. Avatar for HannahHannah

    February 2, 2019 at 7:03 am

    5 stars
    Very much looking forward to trying this tonight! Do you think using fresh spinach instead of frozen affect the othe steps?

    Reply
    • Avatar for TraciTraci

      February 2, 2019 at 7:27 am

      Hi Hannah! I’ve used fresh spinach in this recipe before, but it requires an extra step. You’ll need two big bunches since it wilts down a great deal. Steam the spinach in a large saute pan until it wilts – about 1-2 minutes. Then, let it cool and squeeze out all the water. Use it as you would the frozen spinach. I hope this helps and you enjoy the recipe!

      Reply
  13. Avatar for JeanJean

    February 2, 2019 at 6:23 am

    Lasagna holds a special spot in comfort foods for me as it’s one of my favorite things my Mom used to make. While I’m a ‘shroom lover the rest of my family just can’t quite get on board (though my son is and an excellent forager) but we are fans of your butternut squash and kale lasagna. I may have to try this recipe without the addition of the mushrooms to the sauce. The arctic chill has definitely been calling for a dish like this! Stay warm, Traci!

    Reply
    • Avatar for TraciTraci

      February 2, 2019 at 7:28 am

      I LOL at your ‘shroom lover comment. My hubs is not a fan either, so I chop them small and he doesn’t notice. I love that butternut lasagna too! I hope you enjoy this one the same, Jean! Y’all stay warm… they’re calling for snow here on Sunday! :o !!

      Reply
  14. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    February 2, 2019 at 5:11 am

    Oh my this looks SO SO comforting. Polar vortex be damned! And so happy to be able to skip the step of boiling the noodles. I’m all about taking any shortcuts I can get!

    Reply
    • Avatar for TraciTraci

      February 2, 2019 at 7:30 am

      Haha! Polar vortex be damned! Love it! We’re supposed to get snow on Sunday, Liz! 80% chance – woah! Hope you’re keeping warm and have all the good eats without having to get out in the storm. xo

      Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe
10 Healthy Vegetarian Salad Recipes for lunch or dinner cover with images of those salad recipes.

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Web Stories · Contact · Privacy Policy · Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Desserts
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos