Vegetarian lasagna: the easy recipe and 10 ideas for preparing it
The Vegetarian lasagna are a variant of the classic Bolognese lasagna, the version with vegetables and without meat of an essential first lesson during the Sunday lunch in the family and perfect for preparing special occasions.
It’s about a vegetarian recipe light and colorful made with pasta sheets, which we used ready-made but if you prefer you can make it homemade: in this case, just boil them for a few minutes in boiling water before starting to form the lasagna. The layers of lasagna are then stuffed with Bechamel e seasonal vegetables previously cooked in the pan. After baking, the result is a vegetarian lasagna with a delicious gratin surface, whose creamy and tasty filling will win everyone over.
Depending on the season, you can choose the vegetables you like the most, in order to create an ever-changing dish: aubergines, zucchini and peppers are an excellent summer garnish, pumpkin, mushrooms or radicchio are ideal in fall, peas, green beans and asparagus are indicated in spring, while in winter you can make the filling with broccoli or cauliflower.
Let’s see together how to make these simple and quick vegetarian lasagna, excellent also from prepare in advance and enjoy the next day, or freeze to have them ready when needed.
Also try the vegetarian lasagna without béchamel, a light but equally tasty variant seasoned with a cream of pumpkin and mascarpone, and don’t miss the many vegetarian recipes to experiment with, including tasty starters and delicious main dishes to compose a great menu.
Ingredients
For the lasagna
Dried egg noodles for lasagna
For the stuffing
Extra virgin olive oil
How to prepare vegetarian lasagna
Step 1
Step 1
To prepare the vegetarian lasagna, start by washing the aubergines, courgettes and peppers and cutting them into equal-sized pieces. 1. It is very important to make regular cuts, in order to homogenize the cooking.
To prepare the vegetarian lasagna, start by washing the aubergines, courgettes and peppers and cutting them into equal-sized pieces. 1. It is very important to make regular cuts, in order to homogenize the cooking.
2nd step
2nd step
Brown the garlic in a pan with a drizzle of oil, add the vegetables and cook for ten minutes. Then add the cherry tomatoes 2salt and continue cooking for a few more minutes, until tender, then turn off and leave to cool.
Brown the garlic in a pan with a drizzle of oil, add the vegetables and cook for ten minutes. Then add the cherry tomatoes 2salt and continue cooking for a few more minutes, until tender, then turn off and leave to cool.
Step 3
Step 3
Now prepare the béchamel: melt the butter in a saucepan, add the flour all at once and roast for a few minutes until you get a brown roux 3.
Now prepare the béchamel: melt the butter in a saucepan, add the flour all at once and roast for a few minutes until you get a brown roux 3.
Step 4
Step 4
Remove the pan from the heat and slowly pour in the milk, then return it to the heat, salt and cook until it thickens, stirring constantly with a hand whisk 4. If you use fresh unboiled leaves, leave the bechamel a little more liquid, to allow the pasta to cook directly in the oven.
Remove the pan from the heat and slowly pour in the milk, then return it to the heat, salt and cook until it thickens, stirring constantly with a hand whisk 4. If you use fresh unboiled leaves, leave the bechamel a little more liquid, to allow the pasta to cook directly in the oven.
Step 5
Step 5
At this point, you can compose the lasagna starting with a light layer of béchamel on the bottom of the mold 5.
At this point, you can compose the lasagna starting with a light layer of béchamel on the bottom of the mold 5.
Step 6
Step 6
Then proceed to make the layers by alternating the sheets of pasta, the béchamel, the vegetables 6 and parmesan; using a 22-24cm baking dish, you should get 5 layers.
Then proceed to make the layers by alternating the sheets of pasta, the béchamel, the vegetables 6 and parmesan; using a 22-24cm baking dish, you should get 5 layers.
Step 7
Step 7
Finish with more grated cheese 7 and bake at 180°C for about 30 minutes, or until the surface is golden brown.
Finish with more grated cheese 7 and bake at 180°C for about 30 minutes, or until the surface is golden brown.
Step 8
Step 8
Your vegetarian lasagna is ready: take it out of the oven and let it cool for a few minutes before serving. 8.
Your vegetarian lasagna is ready: take it out of the oven and let it cool for a few minutes before serving. 8.
Advice
You can also flavor the béchamel with a pinch of Nutmeg and a grind of grandpa. For a lighter version, try the béchamel without butter, made with extra virgin olive oil.
If you want a stringy filling, add a few cubes of to the vegetables Mozzarella Oh you try it smoke.
storage
Vegetarian lasagna can be stored in the refrigerator, covered with transparent film, to 2 days. Once cold, you can also freeze them: just warm them up in the oven for ten minutes.
10 ideas for seasoning vegetarian lasagna
There are several variations of vegetarian lasagna that you can experiment with, from zucchini lasagna to those with leeks and scamorza. You can also be inspired by what the season has to offer: to prepare tasty autumn vegetarian lasagna you can choose, for example, pumpkin or mushrooms, for the winter version we recommend instead radicchio or artichokes, while in spring you can opt for delicate asparagus lasagna. Here is 10 vegetarian lasagna ideas light and tasty.
The zucchini lasagna I am a first course delicate and tasty, ideal for a family lunch, a dinner with friends or a special occasion. A vegetarian and white version of the beloved lasagna alla bolognese, a great classic of Italian cuisine. In our recipe, the lasagna sheets are alternated with grated and pan-fried zucchini, a soft béchamel and smoked provola; garnished with zucchini slices and sprinkled with grated parmesan, they are baked in the oven until a crispy crust has formed on the surface. Soft and tapered in the heart, they will delight young and old.
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The leek lasagna e scamorza I am a tricky entry and at the same time super tasty. Prepared in white, that is to say without tomatoes, they reveal, when cut, a stringy stuffing and irresistible. Adding the walnut kernels on the surface, then, it gives them a very pleasant appearance crisp note. Difficult, if not impossible, to say no to a second serving. Here is how to prepare lasagna with leeks and scamorza step by step.
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The ricotta lasagna I am a first course creamy and delicate in taste, perfect for any occasion, from a Sunday family lunch to a special dinner with guests. The main ingredient in this recipe is ricottapaired with a fluffy homemade bechamel and alternated with layers of fresh egg pasta and grated parmesan.
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The pumpkin lasagna I am first course rich and flavorful, perfect to enjoy during the fall season when pumpkins are at their tastiest. This is a vegetarian version prepared with sheets of egg pasta alternating with béchamel, fontina, pan-fried pumpkin and grated cheese. Baking them in the oven will make them creamy, stringy and with an irresistible golden crust on the surface. Perfect for Sunday lunch in the family and festive occasionswill conquer young and old.
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The Mushroom Lasagna I am a first autumnal with an intense and enveloping aroma, perfect to bring to the table for breakfast Sunday, a festive meal or a cena with vegetarian guests. A delicious recipe, with guaranteed success, prepared with the fresh egg pastalayered in a baking dish and alternated with a creamy and fragrant condiment made from mushrooms in white wine, Bechamel and grated parmesan. The result will be an exquisite and melt-in-the-mouth dish, to be served hot and enjoyed with the whole family.
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The artichoke lasagna I am a first course rich and flavorful, a vegetarian twist on the classic Bolognese lasagna. Perfect for Sunday lunches with the family and major festive occasions, they will seduce friends and loved ones with their smoothness and delicacy. Sheets of fresh pasta alternate with layers of béchamel and artichoke cream, made by mixing artichoke hearts previously sautéed in a pan with garlic and oil. The last step in the oven will make the artichoke lasagna irresistible and perfectly golden on the surface.
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The asparagus lasagna it’s a first course tasty and delicate, perfect for any occasion, especially for the lavish Sunday lunch. An ideal preparation for the spring season, when these delicious vegetables – rich in valuable beneficial substances – are in full flavor. In this version, they are sautéed in a pan with a drizzle of oil and a little onion, then interspersed with layers of fresh pasta, creamy béchamel and grated parmesan. The passage in the oven will give us a golden dish on the surface and super racyto serve hot.
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The Norma Lasagna I am a first course rich and inviting, reinterpretation of pasta alla Norma, a famous typical Sicilian recipe. The sheets of fresh pasta are garnished with the classic sauce made from Fried eggplant, tomato sauce, salted ricotta and fresh basil to which is added a delicate cream of cow’s ricotta. Soft and delicate, they are ideal for a Sunday lunch with the family, a summer dinner with friends or a festive occasion.
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