Vegetarian lasagna is the ideal solution for those who love traditional cuisine but seek a light alternative rich in vegetables. Perfect for Sunday lunch or a dinner with friends, this lasagna will win everyone over with its colorful, creamy, and tasty layers. A recipe that combines flavor, lightness, and lots of seasonal vegetables! Here are more vegetable ideas!!!
- 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 ml milk
- 3 tbsp g butter
- 7 tbsp g flour
- 1 pinch nutmeg
- 1 pinch pepper
- to taste salt
- 1.1 lbs egg lasagna
- 10.5 oz g mozzarella
Tools
- Saucepan
- Ladle
- bimby
- Baking Dish
Steps
You can customize the lasagna by using the vegetables you prefer: zucchini, eggplant, bell peppers, carrots, or spinach. For an extra touch, you can add mozzarella or smoked scamorza between the layers, or replace the classic béchamel with a plant-based version. Also great in a gluten-free version using special sheets.
