Vegetarian Lasagna Recipe: A Flavorful Feast for the Senses
Lasagna, a timeless classic, gets a fresh twist with this hearty vegetarian version. Packed with seasonal vegetables, creamy béchamel sauce, and perfectly cooked pasta, this dish is sure to please everyone around the table. Whether you’re hosting a dinner party or preparing a family meal, this vegetarian lasagna offers layers of rich flavors and textures that will leave a lasting impression. Let’s take a deep dive into how to prepare this culinary masterpiece.
Ingredients
Below are the ingredients you’ll need to make this delicious vegetarian lasagna. You’ll find the perfect balance of fresh vegetables, creamy sauce, and savory cheeses that come together in one warm, inviting dish.
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 200g |
| Eggs | 2 |
| Whole milk | 1 liter |
| All-purpose flour (00 flour) | 100g |
| Butter | 100g |
| Salt | To taste |
| Nutmeg | A pinch |
| Black pepper | A pinch |
| Champignon mushrooms | 250g |
| Zucchini | 170g |
| Carrots | 200g |
| Red onions | 200g |
| Broccoli | 250g |
| Cherry tomatoes (datterini) | 200g |
| Parmigiano Reggiano (DOP) | 200g, grated |
| Thyme | To taste |
| Extra virgin olive oil | 30g |
| Black pepper | To taste |
| Salt | To taste |
Nutritional Information
For those mindful of their dietary intake, here’s a quick overview of the nutritional benefits of this vegetarian lasagna. Please note that the values are approximate and can vary based on the specific brands and types of ingredients used.
| Nutrient | Amount per serving |
|---|---|
| Calories | 400-450 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 100mg |
| Sodium | 450mg |
| Calcium | 180mg |
| Iron | 3mg |
Instructions
Step 1: Prepare the Fresh Pasta
The first step in making this lasagna is preparing the fresh pasta. Start by pouring the all-purpose flour into a mixing bowl, saving about 50 grams aside for later use. In a separate bowl, crack open the two eggs and beat them lightly with a fork. Gradually add the beaten eggs to the flour and begin mixing.
Once the eggs are incorporated, transfer the dough onto a clean surface or pastry board. Begin kneading the dough, adding the reserved flour bit by bit to prevent the dough from sticking. Continue kneading until the dough becomes smooth, firm, and elastic. Once you’ve achieved the perfect consistency, shape the dough into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for at least 30 minutes to allow the gluten to relax, making it easier to roll out.
Step 2: Make the Bechamel Sauce
While your pasta dough is resting, you can prepare the béchamel sauce. Start by melting the butter in a large saucepan over medium heat. Once the butter has melted and is bubbling slightly, add the sifted all-purpose flour. Stir the flour and butter mixture (this is your roux) continuously with a whisk to avoid lumps. Allow the roux to cook for about 1-2 minutes, until it turns a light golden brown.
Next, gradually pour in the hot whole milk while whisking vigorously. This will ensure the sauce becomes smooth and creamy without any lumps. Continue to stir the sauce as it thickens. Season with a pinch of salt, black pepper, and freshly grated nutmeg to taste. Once the béchamel reaches a thick, creamy consistency, remove it from the heat and set aside.
Step 3: Prepare the Vegetables
To make this lasagna truly exceptional, you’ll need to prepare a vibrant selection of vegetables. Start by washing and peeling the vegetables as needed. Cut the carrots into julienne strips, and trim the broccoli into small florets. Slice the zucchini and mushrooms into thin rounds, and chop the red onions finely.
In a large skillet or sauté pan, heat the extra virgin olive oil over medium heat. Begin by adding the carrots and sautéing for 2-3 minutes. Next, add the broccoli florets to the pan. Let the vegetables cook for another 3-4 minutes, stirring occasionally, until the broccoli starts to soften.
Once the carrots and broccoli are tender, add the sliced onions, zucchini, and mushrooms to the pan. Stir well and cook for another 5 minutes, allowing the vegetables to soften and release their juices. If the vegetables begin to stick, add a splash of water and cover the pan to let them steam.
Once the vegetables are cooked to your liking, season them with salt, black pepper, and fresh thyme. Remove the pan from the heat and add the halved cherry tomatoes. Set aside to cool slightly.
Step 4: Roll Out the Pasta
After the dough has rested, it’s time to roll it out into thin sheets. Divide the dough into two equal halves. Using a rolling pin or a pasta machine, roll each piece of dough, reducing the thickness gradually with each pass, until you reach a thickness of about 2 millimeters.
Once the dough is rolled out, cut it into rectangles measuring approximately 15×20 cm. Bring a large pot of salted water to a boil and carefully drop the pasta sheets into the water, one at a time. Blanch each sheet for about 1 minute. Once cooked, use a slotted spoon to remove the pasta and transfer it onto a clean kitchen towel to drain and cool. Repeat this process until all the pasta sheets are blanched.
Step 5: Assemble the Lasagna
Now that the pasta, béchamel, and vegetables are ready, it’s time to assemble the lasagna. Preheat your oven to 180°C (350°F).
Start by spreading 2-3 tablespoons of béchamel sauce at the bottom of a 30×20 cm baking dish. Layer 2 sheets of pasta on top of the sauce. Next, add a portion of the sautéed vegetables, followed by another layer of béchamel sauce. Repeat the layers, alternating between pasta, vegetables, and béchamel, until you’ve used all the ingredients.
Finish the lasagna with a final layer of pasta and a generous amount of béchamel sauce. Sprinkle the top with grated Parmigiano Reggiano for a golden, bubbly finish.
Step 6: Bake the Lasagna
Cover the lasagna with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before serving, as this will help the layers set and make it easier to slice.
Step 7: Serve and Enjoy!
Slice the lasagna into generous portions and serve warm. Garnish with a few extra sprigs of fresh thyme or a sprinkle of grated Parmigiano Reggiano for added flavor. This vegetarian lasagna is a meal on its own, but you can pair it with a crisp green salad or some garlic bread for a complete feast.
Tips for the Perfect Vegetarian Lasagna
- Vegetable Variations: Feel free to swap out any vegetables based on what’s in season or your personal preferences. Spinach, eggplant, or bell peppers would also work beautifully in this lasagna.
- Make-Ahead: You can assemble the lasagna a day in advance and refrigerate it overnight. Just be sure to cover it tightly with plastic wrap or foil to keep it fresh. When you’re ready to bake, just add an extra 10 minutes to the baking time to account for the cold temperature.
- Freezing: Lasagna can be frozen both before or after baking. If freezing before baking, assemble the lasagna and cover it with plastic wrap and foil. When you’re ready to cook it, bake directly from frozen, adding about 30-40 minutes to the baking time.
Conclusion
This vegetarian lasagna is the perfect dish to serve at your next gathering, whether it’s a family meal or a special dinner with friends. The rich, creamy béchamel sauce, combined with a medley of sautéed vegetables and fresh pasta, creates a satisfying and indulgent experience without any meat. With these detailed steps, you can easily recreate this delicious dish and impress everyone with your cooking skills. Enjoy!
