The vegetable lasagna is a vegetarian version of the classic baked lasagna. I prepared this main course by alternating layers of vegetables and béchamel, interspersed with thin layers of pasta. In this recipe, I used carrots, zucchini, green beans, and peas as vegetables. You can enrich and personalize this dish by adding the vegetables you like the most, and also follow the seasonality based on the period in which you will make this lasagna. These vegetarian lasagnas will be appetizing even to those who are not vegetarian!
For more delicious recipes, check out the collection Baked Lasagna
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 4 servings
Ingredients
- 8.8 oz egg lasagna sheets
- 10.6 oz zucchini
- 7.1 oz green beans
- 3.5 oz peas
- 2 carrots
- to taste onion
- 3.5 oz grated Parmesan cheese
- 1 cup béchamel sauce
- to taste salt
- to taste extra virgin olive oil
Tools
- Baking Dish
Steps
To make the vegetable lasagna, pour a drizzle of extra virgin olive oil into a pan with chopped onion and carrots cut into small cubes. Put on low heat.
When the onion is slightly wilted, add the peas and a ladle of water and cook over moderate heat.
Halfway through cooking the peas, add the halved green beans and diced zucchini. Continue cooking over moderate heat. Salt at the end of cooking.
Boil the lasagna sheets in plenty of salted water, then drain and dry them on a cloth.
Take a baking dish and spread a spoonful of béchamel sauce on the bottom. Place a sheet and form a layer of vegetable mixture on it.
Continue in this way until the ingredients are used up, finishing with a sheet and a layer of vegetables.
Bake the lasagna in a preheated oven at 350°F for 30 minutes. At the end of cooking, take the lasagna out of the oven, let it cool for a few minutes, and then serve. Enjoy your meal!
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