Lasagna is a classic Italian dish adored by many for its rich flavors and comforting layers. Our vegetarian lasagna combines savory tomato sauce, velvety béchamel, and a medley of roasted vegetables. This dish offers a delicious, satisfying alternative to traditional meat lasagna, perfect for those looking to enjoy a wholesome vegetarian meal.
- Cooking Time
1 hour 30 minutes - Difficulty
Medium - Cost
18$
Ingredients
- For the tomato sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
For the béchamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the lasagna:
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large zucchini, sliced
- 1 large eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the tomato sauce:
- Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and sugar. Season with salt and pepper.
- Bring the sauce to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
- Prepare the béchamel sauce:
- In a separate saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to form a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps.
- Continue to cook and stir until the sauce thickens, about 10 minutes.
- Season with nutmeg, salt, and pepper. Set aside.
- Cook the vegetables:
- Preheat the oven to 400°F (200°C).
- Arrange the zucchini, eggplant, and bell peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 20 minutes until tender and slightly charred. Remove and set aside.
- Assemble the lasagna:
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper. Mix well.
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread a layer of the ricotta mixture over the noodles.
- Add a layer of roasted vegetables, followed by a layer of fresh spinach.
- Pour a layer of béchamel sauce over the vegetables.
- Sprinkle with shredded mozzarella and Parmesan cheese.
- Repeat layers, ending with a layer of noodles, topped with tomato sauce and remaining cheese.
- Bake the lasagna:
- Preheat the oven to 375°F (190°C).
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Enjoy this delicious vegetarian lasagna, perfect for family dinners or special occasions. Its rich layers of flavors will make even the most avid meat-lover appreciate a meatless meal. Serve with a crisp salad and warm garlic bread for a complete, satisfying dinner. Buon appetito!
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