Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe

I always find Italian baked dishes very comforting. Gratin spinach ravioli, baked gnocchi or a vegetarian lasagna recipe are my favourite Italian food winter warmers. Pair it with a simple mixed leaf salad, a glass of a good red wine, a scrumptious dessert and you will be in the food heaven.

This vegetarian lasagna recipe is perfect in the way that you can totally personalize it to your taste and the seasonal ingredients.  If you are a cheese person then go ahead and add the gruyère to the bechamel. Use as many vegetables as there are around or use a mix of 2 or 3, mix some nuts, experiment with different cheeses, try on a spicy version, totally up to your taste and preference. Make your own signature family vegetarian lasagna recipe.

For some people making lasagna at home seems too much of a hassle. The sauces, the stuffing and toppings plus the assembling.  But the great part of having a baked dish is that you can make extra and it will be just as yummy the next day. Pack the extra lasagna in your lunch box and save yourself some time. Resist the urge of buying ready-made béchamel sauce. If you have never made it before, it is super easy and quick. The food-cost is very low and you reduce the consumption of food preservatives. The tomato sauce is ready in 10 minutes, is the same recipe I use for the Pasta alla Norma and the Parmigiana recipes. If you don’t have much time to cook on a daily basis make extra and keep in the fridge. Next time you are in a hurry just boil some pasta or gnocchi and toss together with this sauce.

Take advantage of the extra time while the lasagna is baking. I often open a nice red wine and play relaxing music. Find a little bit of time for yourself even when you are busy.

AuthorAndreia MachadoDifficultyIntermediate

Yields3 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Bechamel Sauce
 2 tbsp Unsalted butter
 1 tbsp All purpose flour
 1 cup Whole milk
  tsp Freshly grated nutmeg
 Salt to taste
 20 g Gruyère cheese (optional)
For the Tomato Sauce
 2 tbsp Extra virgin olive oil
 2 Garlic cloves unpeeled mashed
 1 Can chopped tomatoes
 2 Sprigs of basil
 Few fresh oregano leaves if available
 Pinch of sugar
 Salt to taste
For the Lasagna Filling
 500 g Mixed vegetables such as asparagus, courgette, aubergine, broccoli, mushrooms, butternut squash, cauliflower and spinach
 2 tbsp Extra virgin olive oil
 Salt & pepper to taste
For the Assembling
 150 g Lasagne sheet no-precooking
 120 g Mozzarella cheese
 80 g Italian hard cheese

To Make the Béchamel Sauce
1

In a small saucepan over a medium heat melt the butter, when it starts to foam add the flour and whisk. Cook the flour for 1 or 2 minutes until it gets colour.
Add 1/4 of the milk and whisk well, adjust the heat to a medium-high, add the remaining milk and cook until it gets thick, whisking all the time.
Add the seasoning, nutmeg and salt, and the cheese if using. Whisk well and keep aside.

To Make the Tomato Sauce
2

Heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, then when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.

To Make the Vegetables Filling
3

To make the filling, wash, trim and slice all the vegetables. Then heat up a pan with olive oil and saute the vegetables until cooked but still crunchy, season with salt and pepper and then keep aside.

To Assemble the Lasagna
4

Slice the mozzarella into small pieces and grate the Italian hard cheese.

5

Spread 2 tbsp of the bechamel sauce across an ovenproof baking dish, then place a layer of the lasagne sheets over it without overlapping them.

6

Spread a layer of the sauteed vegetables, coat with some of the tomato sauce, scatter pieces of mozzarella, sprinkle grated Italian hard cheese and drizzle some of the bechamel sauce. Repeat until the baking dish is full, finish the last layer with a more generous quantity of the bechamel, mozzarella and the grated Italian hard cheese.

7

Cover with foil and bake on a pre-heated oven at 180ºC/356F/Gas4 for around 20 minutes or until the pasta is soft, then remove the foil and continue to bake until the top is golden and bubbling.

Ingredients

For the Bechamel Sauce
 2 tbsp Unsalted butter
 1 tbsp All purpose flour
 1 cup Whole milk
  tsp Freshly grated nutmeg
 Salt to taste
 20 g Gruyère cheese (optional)
For the Tomato Sauce
 2 tbsp Extra virgin olive oil
 2 Garlic cloves unpeeled mashed
 1 Can chopped tomatoes
 2 Sprigs of basil
 Few fresh oregano leaves if available
 Pinch of sugar
 Salt to taste
For the Lasagna Filling
 500 g Mixed vegetables such as asparagus, courgette, aubergine, broccoli, mushrooms, butternut squash, cauliflower and spinach
 2 tbsp Extra virgin olive oil
 Salt & pepper to taste
For the Assembling
 150 g Lasagne sheet no-precooking
 120 g Mozzarella cheese
 80 g Italian hard cheese

Directions

To Make the Béchamel Sauce
1

In a small saucepan over a medium heat melt the butter, when it starts to foam add the flour and whisk. Cook the flour for 1 or 2 minutes until it gets colour.
Add 1/4 of the milk and whisk well, adjust the heat to a medium-high, add the remaining milk and cook until it gets thick, whisking all the time.
Add the seasoning, nutmeg and salt, and the cheese if using. Whisk well and keep aside.

To Make the Tomato Sauce
2

Heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, then when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.

To Make the Vegetables Filling
3

To make the filling, wash, trim and slice all the vegetables. Then heat up a pan with olive oil and saute the vegetables until cooked but still crunchy, season with salt and pepper and then keep aside.

To Assemble the Lasagna
4

Slice the mozzarella into small pieces and grate the Italian hard cheese.

5

Spread 2 tbsp of the bechamel sauce across an ovenproof baking dish, then place a layer of the lasagne sheets over it without overlapping them.

6

Spread a layer of the sauteed vegetables, coat with some of the tomato sauce, scatter pieces of mozzarella, sprinkle grated Italian hard cheese and drizzle some of the bechamel sauce. Repeat until the baking dish is full, finish the last layer with a more generous quantity of the bechamel, mozzarella and the grated Italian hard cheese.

7

Cover with foil and bake on a pre-heated oven at 180ºC/356F/Gas4 for around 20 minutes or until the pasta is soft, then remove the foil and continue to bake until the top is golden and bubbling.

Vegetarian Lasagna Recipe

If you like this vegetarian lasagna recipe

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