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vegetarian lasagna

vegetarian lasagna

Vegetarian lasagna with fresh veggies, creamy béchamel, and tomato sauce. Perfect for a healthy, tasty meal to delight everyone.
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Total Time 1 hour 16 minutes
Servings: 6 slices
Course: Lunch or Dinner
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetable filling
  • 1 unit zucchini thinly sliced
  • 1 unit eggplant thinly sliced
  • 1 unit red bell pepper diced
  • 1 unit yellow bell pepper diced
  • 2 cup spinach fresh, coarsely chopped
  • 1 unit onion chopped
  • 2 clove garlic minced
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
Tomato sauce
  • 2 cup tomato sauce or crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
Béchamel sauce
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 2 cup milk
  • 0.25 teaspoon nutmeg grated
  • 0.5 teaspoon salt
Assembly
  • 9 unit lasagna noodles precooked or oven-ready
  • 1.5 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated

Method
 

Preparing the Vegetable Filling
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and minced garlic, sauté until fragrant and translucent.
  3. Stir in the zucchini, eggplant, and bell peppers. Cook for 7-8 minutes, stirring occasionally, until softened.
  4. Add the spinach and cook until wilted. Season with salt and black pepper. Set aside.
Preparing the Tomato Sauce
  1. In a saucepan, combine tomato sauce, oregano, basil, and salt.
  2. Simmer over low heat for 10 minutes, stirring occasionally, to blend flavors. Set aside.
Making the Béchamel Sauce
  1. In a saucepan, melt butter over medium heat.
  2. Add flour and stir constantly for about 2 minutes until it forms a paste.
  3. Gradually pour in milk, whisking to avoid lumps. Cook until thickened, about 5 minutes.
  4. Add nutmeg and salt. Stir and remove from heat.
Assembling and Baking the Lasagna
  1. Preheat your oven to 180°C (350°F).
  2. In a large baking dish, spread a layer of tomato sauce on the bottom.
  3. Arrange a layer of lasagna noodles over the sauce.
  4. Spread part of the vegetable filling over the noodles. Top with some ricotta cheese, a drizzle of béchamel sauce, and a sprinkle of mozzarella.
  5. Repeat the layers—sauce, noodles, vegetables, cheeses—until all ingredients are used, finishing with béchamel and the rest of the cheeses on top.
  6. Sprinkle the parmesan cheese over the final layer.
  7. 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.
This vegetarian lasagna opens doors for creativity in the kitchen, giving you the chance to experiment while delivering comforting flavors every time!