Vegetable Lasagna

by Hoohla
Vegetable Lasagna

Vegetable Lasagna

This lasagna recipe is a little more complicated to prepare but is worth it as it is the best vegetable lasagna out there. It can even be made vegan if you substitute the dairy cheese for vegan cheese.

  • 2 carrots
  • 2 sticks celery
  • 1 zucchini
  • 1 eggplant
  • 1 stalk leek
  • 4 tomatoes
  • 2 cloves garlic (minced)
  • thyme, oregano or basil (your choice)
  • 3 oz parmesan
  • 7 oz mozzarella
  • 3 tbsp flour
  • 3 tbsp butter
  • 2 ½ cups milk
  • nutmeg
  • 9 oz lasagna noodles
  1. The first thing to do is to chop all the vegetables. You can cut them into either cubes or slices. Sauté them with the garlic for 15 minutes and then add the herbs, salt, and pepper.

  2. The next thing to do is make the béchamel sauce. Melt the butter and then add the flour, stirring all the time until it becomes a smooth mixture. Pour in the milk and keep stirring otherwise you could get a lumpy sauce. Add salt, pepper and nutmeg to taste.

  3. Spread some of the béchamel sauce in the base of an oven-proof dish. The next things to layer are the lasagna noodles, then the vegetables followed by sliced mozzarella and parmesan. End up with the béchamel sauce on top. Sprinkle on a little more parmesan and bake for 45 minutes. 

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