These super creamy vegetarian lasagna will win you over at the first bite, easy to prepare in a few steps and then into the oven to cook! I find this recipe very practical, practical because I used almost all frozen vegetables which I frankly find very convenient and always available (when you’re in a hurry they’re perfect!), but nothing stops you from using the same weight of fresh vegetables! But now enough chit-chat and hurry to try these vegetarian lasagna that are out of this world!
Main courses and side dishes to pair with these vegetarian lasagna:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegetarian Lasagna
- 1.1 lbs lasagna sheets (fresh)
- 2 cups béchamel sauce
- 10.5 oz golden onion (weighed after cleaning)
- 1 lbs frozen eggplants (already grilled slices)
- 1 lbs frozen artichoke wedges
- 1.3 lbs frozen champignon mushrooms (sliced)
- 3 tbsp Grana Padano cheese (grated)
- to taste fine salt
- to taste pepper
- to taste extra virgin olive oil
- 1/2 glass water
Preparation of Vegetarian Lasagna
Start by preparing the filling, in a large pan (at least 12 inches in diameter) pour two tablespoons of oil, then add the frozen artichokes, the water, lightly salt, stir and cook for 5 minutes over medium heat.
After 5 minutes add the frozen eggplants and champignons (if you want, you can roughly chop the eggplants), salt, stir and let cook, stirring occasionally over medium-high heat.
While the vegetables are cooking, sauté the coarsely chopped onion in a separate small pan with a drizzle of oil and a pinch of salt, once ready add them to the pan with the vegetables and mix.
The vegetables are ready when the water released from them is almost completely evaporated and the vegetables are tender and creamy, at this point turn off and let cool slightly.
Once the vegetables are cool, pour them into a large bowl, add the béchamel sauce (leaving aside 4 tablespoons), add freshly ground pepper, adjust the salt if necessary, and mix until creamy.
At this point, take a 10-inch x 8-inch rectangular non-stick baking pan, pour 1 tablespoon of filling on the bottom and spread it well (this prevents the lasagna from sticking to the bottom as well as giving flavor).
Assemble the lasagna starting with a layer of egg pasta to cover the bottom of the pan, add 3 to 4 tablespoons of filling and spread it well over the entire surface, continue this way until you use up the ingredients, the last layer should be the egg pasta.
On top of the egg pasta, pour the béchamel set aside, spread it over the entire surface, sprinkle the grated cheese, drizzle with oil, preheat the oven to 482°F.
When the oven is hot, bake the vegetarian lasagna, cook for 40-45 minutes, at the end of cooking the surface should be crispy, once cooked, remove from oven, let rest for 15 minutes, then cut into portions and enjoy their full flavor!
Variations
In the various layers with vegetables, you can also add pieces of mozzarella or scamorza cheese.
You can also add some halved cherry tomatoes to the filling.
You can also add truffle shavings, it will give an extra boost!
