Are you a vegetarian but still crave a delicious lasagna? Look no further! We have the perfect recipe for you that is packed with flavor and loaded with vegetables. Indulge in a magnificent lasagna without the guilt of excessive fats or ingredients like meat, dairy, or cured meats. Our version combines a variety of vegetables, including marinated ones, to enhance their bold flavors. Trust us, even those who are skeptical about vegetables will enjoy this delightful dish.
Experience a delightful feast of vegetables wrapped in fresh pasta sheets, the classic foundation of various lasagna recipes. This colorful version is rich in vitamins and nutrients typical of vegetables.
- 300 g lasagna sheets
- Vegetable bechamel sauce 400 ml (250 ml soy milk, 25 g rice flour, 25 ml rice oil, salt)
- 200 g champignon mushrooms
- 150 g zucchini
- 200 g carrots
- 160 g onion
- 150 g cherry tomatoes
- olive oil
- grated cheese (if desired)
To start, let's prepare the vegetable-based bechamel sauce. Mix the flour and oil in a bowl at room temperature. Add a pinch of salt and thoroughly combine. Heat the soy milk in a saucepan without boiling it. Gradually add it to the flour mixture while stirring continuously. Place the mixture on heat and continue stirring until it thickens to your desired consistency. Once thickened, remove from heat.
Next, wash all the vegetables and thinly slice them. In a non-stick pan, pour olive oil on the bottom and cook the vegetables over medium heat. Season them with salt and pepper and add the cherry tomatoes.
Now, let's assemble our lasagna. Start with a layer of vegetable bechamel sauce at the bottom of a baking dish. Add a layer of lasagna sheets, followed by the cooked vegetables and grated cheese if desired. Repeat the layers with a second layer of lasagna sheets. Continue this process until you have used all the ingredients. Finally, bake the lasagna at 180°C for approximately 20 minutes.
Once it's done, remove it from the oven and serve hot. However, this lasagna is also delicious at room temperature. Enjoy the flavorful and nutritious blend of vegetables in every bite!
My name is John and I am part of the thesydneynews.net team. With my passion for cooking, I bring my expertise in creating simple and quick recipes for both beginners and advanced chefs. One time, while writing an article, I accidentally added a tablespoon of salt instead of sugar in a recipe. It was a funny mishap, but it taught me to always double-check my measurements!