Best Vegetarian Lasagna Recipe | Vegetable Lasagna Recipe

Vegetarian Lasagna Recipe

I have created for you the best vegetarian lasagna recipe. This vegetarian lasagna is cheesy and loaded with healthy vegetables, and a simple, delicious tomato sauce.

Do you believe that meatless Lasagna can not be delicious? This vegetarian Lasagna will change your mind. I am sure of it.

Ingredients of the best vegetarian Lasagna (5-6 servings):

250 gr Lasagne Sheets
2 medium carrots
2 small eggplants
1 zucchini
1 red bell pepper
1 medium onion
3-4 cloves garlic, pressed or minced
600 gr (21 ounces) canned organic tomatoes, chopped
100 gr grated mozzarella cheese
50 gr grated cheddar cheese for the top
Béchamel sauce
1 teaspoon Salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon chili flakes
5-6 tablespoon olive oil

INSTRUCTIONS

To prepare the veggies: Cut the zucchini, bell pepper, onion, and carrots into very small pieces.

Eggplants can be bitter. Before we cut the eggplants into small pieces, a saltwater bath before cooking may improve the flavor.

Cut the eggplants into 1/2-inch-thick slices and place them into cold water. Add 1 tablespoon salt and set aside for 15 minutes.

After 15 minutes, cut the eggplants into small pieces, as well.

Heat olive oil in a large pot over medium heat.
Add the onion and sauté for 4-5 minutes, until it softens.
Add the eggplants, salt, and sauté for another 4-5 minutes.

Add the bell pepper, zucchini, carrots, black pepper, chili flakes, and oregano, and give it a good mix and sauté for another 5 minutes.

Add chopped tomatoes and cook for 25-30 minutes over low heat.

In the meantime, we can start to prepare our Béchamel sauce (white sauce):

How to make Béchamel sauce?

Ingredients:

50 gr butter
50 gr ( 2 tablespoons) flour
500 ml cold milk
1/2 teaspoon salt
1/2 teaspoon black pepper
50 gr grated mozzarella cheese

INSTRUCTIONS

Melt 50 gr butter in another pan.

Add 50 gr flour. Stir continuously until a paste forms. This is called a roux. Continue cooking for 2 minutes.

Add the milk to the roux gradually, until you get a creamy sauce. Cook for 5-10 minutes, stirring continuously until the sauce has thickened.

Turn the heat off, add salt, pepper, and 50 gr of grated mozzarella cheese.

Give it a good mix.

Our Béchamel sauce is ready👍

Now we can start to build our vegetarian lasagna.

As I used no pre-cooking lasagne sheets, I did not cook them. If you have pre-cooking lasagne sheets, follow the instructions on the packet.

Preheat the oven to 180° ( 360 Fahrenheit)

Layer 1 – tomato sauce with vegetables

Layer 2 – Béchamel sauce (white sauce)

Layer 3 – lasagna sheets

Repeat the process.

Once you’ve layered your lasagna, you need to make sure that the last two layers must be white sauce and mozzarella/cheddar cheese. That order results in a golden, crunchy and cheesy top with a layer of juicy tomato sauce underneath.🤤