Who says lasagna has to be all about meat and cheese? This Vegetarian Lasagna recipe is a testament to the fact that you can create a delicious and hearty lasagna without any animal products. Packed with layers of flavorful vegetables, rich tomato sauce, and creamy béchamel, this dish is a comforting, satisfying, and meat-free twist on the classic Italian favorite. Let's dive into creating this mouthwatering Vegetarian Lasagna.
Ingredients:
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk (preferably warm)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 9 lasagna noodles, cooked according to package instructions
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
Preparing the Tomato Sauce:
- In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
- Add grated carrot, diced zucchini, and bell pepper to the pan. Cook until the vegetables are tender.
- Pour in crushed tomatoes and diced tomatoes. Stir in dried oregano and basil. Season with salt and pepper to taste.
- Simmer the sauce for 15-20 minutes, allowing the flavors to meld. Adjust seasoning as needed. Set aside.
Making the Béchamel Sauce:
- In a separate saucepan, melt butter over medium heat.
- Stir in flour to create a roux. Cook for 2-3 minutes, ensuring it doesn't brown.
- Gradually whisk in warm milk, ensuring there are no lumps. Continue whisking until the sauce thickens.
- Add ground nutmeg, salt, and pepper to the béchamel sauce. Set aside.
Assembling the Vegetarian Lasagna:
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a thin layer of tomato sauce at the bottom.
- Place three cooked lasagna noodles over the sauce.
- Spread a layer of tomato sauce over the noodles, followed by a layer of béchamel sauce. Sprinkle mozzarella and Parmesan cheese on top.
- Repeat the layers until you have used all the noodles and sauces, finishing with a generous layer of cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
- Allow the lasagna to cool for a few minutes before slicing.
- Garnish with fresh basil leaves if desired.
Serving and Enjoying:
This Vegetarian Lasagna is a crowd-pleaser that doesn't compromise on flavor. Serve generous slices with a side salad for a complete, satisfying meal. The layers of vegetables, rich tomato sauce, and creamy béchamel come together to create a vegetarian masterpiece that even meat lovers will savor. Get ready to fall in love with lasagna all over again!
Items which can help you create this dish