Vegetarian lasagna is the perfect solution for those who love traditional cuisine but seek a lighter alternative rich in vegetables. Perfect for Sunday lunch or a dinner with friends, these lasagna will win over everyone with their colorful, creamy, and flavorful layers. A recipe that combines taste, lightness, and lots of seasonal vegetables! Here are more ideas with vegetables!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 1 bell pepper
- 1 zucchini
- Half onion
- 2 cloves garlic
- 1 bunch chopped parsley
- oil and salt
- 2.2 lbs ripe tomatoes
- basil
- 2 cups milk
- 3 tbsp butter
- 1/3 cup flour
- 1 pinch nutmeg
- 1 pinch pepper
- to taste salt
- 17.6 oz egg lasagna
- 10.5 oz mozzarella cheese
Tools
- Saucepan
- Ladle
- Bimby
- Baking Dish
Steps
You can personalize the lasagna using your preferred vegetables: zucchini, eggplant, bell peppers, carrots, or spinach. For an extra touch, you can add mozzarella or smoked scamorza between the layers, or substitute the classic béchamel with a plant-based version. They are also excellent in a gluten-free version, using special sheets.
