Vegetarian lasagna

Let's find out how to prepare vegetarian lasagna, a fantastic alternative version to those with meat sauce.

Today we are preparing a tasty and tasty first course , perfect for those looking for an alternative to the classic lasagna with meat sauce: it is vegetarian lasagna, a triumph of natural flavours!

We have decided to offer you a version with courgettes, carrots, mushrooms and cherry tomatoes, perfect for those who want the version with meat sauce: for the filling, you can of course choose based on seasonality or your taste. For the béchamel, however, we used the classic recipe, however you can also opt for a very easy vegan version ! Let's go to the kitchen and get started !

How to make vegetable lasagna

1. Let's start by peeling, washing and cutting the vegetables : peel the carrots and cut them into cubes or sticks, wash the courgettes and cut them in the same way, remove the earth and cut the mushrooms into strips, finely chop the onion and cut them into 2 halves. cherry tomatoes.
2. Now take a pan, pour in a generous drizzle of oil and, when it is hot, add the onion and let it brown .
3. Then add carrots and courgettes and cook for a few minutes, adding water as needed .
4. Then add the mushrooms and, when the vegetables are cooked, add the cherry tomatoes.
5. Give them a stir and let them cook over a low heat, then wait for the filling to dry , add salt and remove from the heat.
6. Now prepare the béchamel . Start mixing the melted butter with the flour in a saucepan until you obtain a slightly colored roux .
7. At this point slowly add the milk, continuing to mix with the whisk to prevent lumps from forming .
8. When the béchamel has thickened ( it will take a few minutes but we recommend leaving it slower, as it will cook a second time in the oven) add nutmeg and salt to taste, then turn off the heat and start assembling the lasagne .
9. Take a rectangular pan and dirty the base with a spoonful of béchamel sauce, then start with the first layer of pasta, followed by a layer of béchamel sauce.
10. Add a nice layer of vegetables, a handful of grated cheese and cover with a layer of pasta.
11. Continue layering in this way, finishing with pasta, béchamel and a generous sprinkling of grated cheese.
12. At this point it's time to put the first vegetarian in the oven. Cook at 180°C for 30-35 minutes . For the last 5 minutes, put it in grill mode to create a nice toasted crust on the surface and complete with a nice sprinkling of fresh parsley before serving.

To discover many other variations, here are all our best lasagna recipes and the wonderful white lasagna !

storage

We recommend keeping the first course in the fridge, in a special airtight glass container, for up to 1-2 days . You can freeze the lasagna once cooked and returned to room temperature.

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