Vegetarian lasagna

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 721kcal

Ingredients

Filling

  • 250 g lasagna noodles
  • 400 g canned diced tomatoes
  • 200 g tomato sauce
  • 200 g ricotta cheese shredded
  • 200 g mozzarella cheese grated
  • 100 g Parmesan cheese grated
  • 1 egg
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 bell pepper diced
  • 200 mushrooms sliced
  • 200 spinach chopped
  • 1 olive oil
  • 1 dried origanum
  • 1 dried basil
  • salt and pepper to taste

Bechamel Sauce

  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • salt and nutmeg to taste

Instructions

Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  • Add the diced bell pepper and mushrooms to the skillet and cook for about 5 minutes until they start to soften.
  • Stir in the canned diced tomatoes and tomato sauce, along with the dried oregano and basil. Season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
  • Add the chopped spinach to the skillet and cook until it wilts. Remove the skillet from heat and set the filling aside.

Prepare the Bechamel Sauce:

  • In a separate saucepan, melt the butter over low-medium heat. Add the flour and whisk continuously until it forms a smooth paste (roux).
  • Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.
  • Season the bechamel sauce with salt and a pinch of nutmeg. Remove from heat and set aside.

Assemble the Lasagna:

  • Preheat your oven to 180°C (350°F).
  • Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set them aside.
  • In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well combined.

Layering:

  • Begin by spreading a thin layer of the tomato and vegetable filling at the bottom of a large baking dish.
  • Place a layer of cooked lasagna noodles on top.
  • Spread half of the cheese mixture over the noodles.
  • Add another layer of noodles, followed by the remaining tomato and vegetable filling.
  • Add a final layer of noodles and top with the bechamel sauce.
  • Sprinkle some additional Parmesan cheese on top for a golden crust.

Baking:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.

Serving:

  • Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious vegetarian lasagna!
    This recipe serves approximately 6-8 people, depending on portion sizes. Adjust quantities as needed for your group.
Nutrition Facts
Vegetarian lasagna
Amount per Serving
Calories
721
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
110
mg
37
%
Sodium
 
919
mg
40
%
Potassium
 
2939
mg
84
%
Carbohydrates
 
75
g
25
%
Fiber
 
11
g
46
%
Sugar
 
24
g
27
%
Protein
 
50
g
100
%
Vitamin A
 
4865
IU
97
%
Vitamin C
 
59
mg
72
%
Calcium
 
657
mg
66
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

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

Recipe Rating