This creamy vegetarian lasagna will win you over at the first bite, easy to prepare in a few steps and then off in 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 prevents you from using equal weight of fresh vegetables! But now enough chatter and go try this vegetarian lasagna that’s out of this world!
Main courses and sides to pair with this 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 the Vegetarian Lasagna
- 1.1 lbs lasagna sheets (fresh)
- 2 cups béchamel sauce
- 10.6 oz golden onion (already cleaned)
- 1 lbs frozen eggplants (already grilled slices)
- 1 lbs frozen artichoke wedges
- 1.3 lbs frozen champignon mushrooms (sliced)
- 3 tbsps grated Grana Padano
- to taste fine salt
- to taste pepper
- to taste extra virgin olive oil
- 1/2 glass water
Preparation of the Vegetarian Lasagna
Start by preparing the filling, in a large pan (at least 12 inches in diameter) pour in two tablespoons of oil, then add the frozen artichokes, 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, mix and let cook stirring occasionally over medium-high heat.
Meanwhile, while the vegetables are cooking, in a small pan sauté the coarsely chopped onion with a drizzle of oil and a pinch of salt, once ready add it to the pan with the vegetables and mix.
The vegetables are ready when the water released by them has almost completely evaporated and the vegetables are tender and creamy, at this point turn off the heat and let it cool.
Once the vegetables are lukewarm, place them in a large bowl, add the béchamel (leaving aside 4 tablespoons), add freshly ground pepper, adjust salt if necessary and mix until creamy.
At this point take a non-stick rectangular baking dish 10 inches x 8 inches, pour 1 tablespoon of filling on the bottom and spread it well (this prevents the lasagna from sticking to the bottom besides adding flavor).
Assemble the lasagna starting with a first layer of egg pasta to cover the bottom of the dish, add 3-4 tablespoons of filling and spread it well over the entire surface, continue this way until all ingredients are used, the last layer must be the egg pasta.
On top of the egg pasta pour the béchamel left aside, spread it over the entire surface, sprinkle with grated cheese, add a drizzle of oil, and preheat the oven to 482°F.
When the oven is very hot, bake the vegetarian lasagna, cook for 40/45 minutes, at the end of cooking the surface should be crispy, once cooked take it out, let it rest for 15 minutes, then cut into portions and enjoy all its goodness!
Variations
You can also add pieces of mozzarella or smoked cheese in the various layers with the vegetables.
You can also add halved cherry tomatoes to the filling.
You can also add truffle flakes, it will give an extra kick!
