Description
Creamy layered “Vegetarian Lasagne” combines rich Mediterranean flavors with hearty vegetable goodness. Perfectly balanced cheeses and seasonal vegetables create a comforting meal that invites warmth and satisfaction to your dining table.
Ingredients
Scale
Vegetables:
- 1 sweet potato, diced
- 2 red or yellow peppers, chopped
- 1 courgette (300 grams / 10.5 ounces), chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 100 grams spinach (optional)
Sauce and Seasonings:
- 2 x 400 grams tins chopped tomatoes
- 200 milliliters water
- 1 vegetable stock cube
- 3 tablespoons olive oil
- 1/2 teaspoon chilli flakes
- 2 teaspoons Italian seasoning
- Salt and pepper
Dairy and Pasta:
- 9–10 lasagne sheets
- 75 grams flour
- 75 grams butter
- 750 milliliters milk
- 125 grams cheddar cheese, grated
- 75 grams mozzarella cheese
Instructions
- Preheat oven to 200°C. Toss chopped vegetables with olive oil, seasoning, and spread on a baking tray for roasting until caramelized and tender, approximately 30 minutes.
- In a large pan, sauté onions until translucent, then incorporate minced garlic and chilli for aromatic depth.
- Pour in crushed tomatoes, sprinkle dried herbs, and add water. Simmer the sauce until it thickens and develops rich flavors, stirring occasionally.
- Fold roasted vegetables and wilted spinach into the tomato sauce, creating a robust vegetable base for the lasagne.
- Prepare bechamel by whisking milk, flour, and butter over medium heat until the mixture smoothly thickens, then blend in grated cheese for a creamy consistency.
- Assemble lasagne by layering pasta sheets, vegetable sauce, and cheese bechamel in a baking dish, ensuring even distribution of components.
- Generously top with additional cheese, creating a golden, bubbling surface.
- Bake in the preheated oven for 35-40 minutes until the top turns golden brown and crispy.
- Allow lasagne to rest for 10 minutes before serving, enabling the layers to set and flavors to meld.
Notes
- Customize roasted vegetables by adding zucchini, bell peppers, or eggplant for extra flavor and nutrition variety.
- Replace traditional lasagne sheets with gluten-free alternatives like zucchini slices or gluten-free pasta for dietary restrictions.
- Enhance protein content by incorporating lentils or plant-based meat substitutes into the vegetable mixture for a more substantial meal.
- Control sauce thickness by gradually adding milk and whisking continuously to prevent lumps in the bechamel, ensuring a smooth, creamy texture.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 569 kcal
- Sugar: 14 g
- Sodium: 441 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 62 mg