vegetarian lasagna
Vegetarian lasagna with fresh veggies, creamy béchamel, and tomato sauce. Perfect for a healthy, tasty meal to delight everyone.
Ingredients
Method
Preparing the Vegetable Filling
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sauté until fragrant and translucent.
- Stir in the zucchini, eggplant, and bell peppers. Cook for 7-8 minutes, stirring occasionally, until softened.
- Add the spinach and cook until wilted. Season with salt and black pepper. Set aside.
Preparing the Tomato Sauce
- In a saucepan, combine tomato sauce, oregano, basil, and salt.
- Simmer over low heat for 10 minutes, stirring occasionally, to blend flavors. Set aside.
Making the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Add flour and stir constantly for about 2 minutes until it forms a paste.
- Gradually pour in milk, whisking to avoid lumps. Cook until thickened, about 5 minutes.
- Add nutmeg and salt. Stir and remove from heat.
Assembling and Baking the Lasagna
- Preheat your oven to 180°C (350°F).
- In a large baking dish, spread a layer of tomato sauce on the bottom.
- Arrange a layer of lasagna noodles over the sauce.
- Spread part of the vegetable filling over the noodles. Top with some ricotta cheese, a drizzle of béchamel sauce, and a sprinkle of mozzarella.
- Repeat the layers—sauce, noodles, vegetables, cheeses—until all ingredients are used, finishing with béchamel and the rest of the cheeses on top.
- Sprinkle the parmesan cheese over the final layer.
- Bake for 35-40 minutes or until the cheese is golden and bubbly. Let it rest 10 minutes before slicing and serving.
Notes
This vegetarian lasagna is a true crowd-pleaser, known for its versatility and ability to bring vibrant colors and flavors to the table. Whether you’re cooking for a family dinner or entertaining friends, it adapts effortlessly to different diets and ingredient preferences.
Smart Ways to Elevate Your Vegetarian Lasagna
- Cut vegetables evenly for uniform cooking. Use a mandoline for perfectly thin slices of zucchini and eggplant, ensuring a tender texture in every bite.
- If your veggies seem watery, sprinkle them with a bit of salt and let them rest for 10 minutes before cooking. Pat dry: this helps avoid a soggy lasagna.
- No ricotta? Swap with firm tofu blended with a touch of lemon juice and herbs for a creamy, protein-rich alternative.
- Prefer a gluten-free option? Use gluten-free lasagna noodles or even slices of sweet potato for a different twist.
Additional Preparation Insights
- Don’t rush the béchamel: whisk constantly and add milk slowly to avoid lumps. Cooking it gently results in an ultra-silky sauce that ties the layers together beautifully.
- Layering is key. Start and finish with sauce to keep the edges moist and prevent dryness.
- Let it rest: After baking, wait at least 10 minutes before cutting to help the layers set. This makes serving much easier and the slices more appealing.
Serving Suggestions & Creative Twists
- Pair this lasagna with a crisp green salad and roasted garlic bread for a balanced meal.
- Try adding roasted mushrooms or artichoke hearts for more depth, or swap the béchamel for pesto in summer months for a bright herbal flavor.
- Leftovers are fantastic! Reheat individual slices in the oven to restore their texture.
