The Vegetarian Lasagna Casserole
Traditional recipe and also with the help of the Bimby
A complete and light dish for vegetarian lovers, and also for those who want a touch of lightness.
We will use very little oil 1 tbsp per person and also very little butter for the béchamel sauce.
You can make the lasagna sheets yourself or use ready-made ones. In fact, you will also find instructions for making homemade egg pasta.
Among the classic vegetables of the vegetable ragù, onion, carrots, and celery, I also used previously boiled cauliflower and then colored with raw tomato sauce.
Instead of cauliflower, you can use broccoli or other vegetables, the important thing is that they are boiled, and in the same quantity. Mushrooms and artichokes are also fine.
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- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Boiling, Oven, Stovetop
- Cuisine: Italian
- Energy 603.26 (Kcal)
- Carbohydrates 61.62 (g) of which sugars 11.84 (g)
- Proteins 23.99 (g)
- Fat 30.37 (g) of which saturated 13.74 (g)of which unsaturated 7.47 (g)
- Fibers 7.93 (g)
- Sodium 1,468.72 (mg)
Indicative values for a portion of 433 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 8.8 oz egg lasagna sheets
- 3.5 oz onions
- 5.3 oz carrots
- 3.5 oz celery
- 3.5 tbsp extra virgin olive oil
- 4.2 cups tomato purée
- to taste basil
- to taste salt
- to taste pepper
- 21.2 oz béchamel sauce (see recipe click)
- 14.1 oz cauliflower, cooked, boiled (or other vegetables)
- 7.1 oz tomato purée (concentrated)
- 0.35 oz extra virgin olive oil
- 2 hard-boiled eggs
- 5.3 oz provola cheese
- 1 oz grated Parmesan cheese
- to taste salt
- to taste pepper
A glance at health
Tools
What we need to make
- 2 Pots
- 1 Pan
- 1 Baking Dish
- 1 Knife
Steps
Traditional Recipe
The Vegetable Ragù
Finely chop the onion, celery, and carrot.
Transfer the mixture to a pot or pan and add the olive oil.
Sauté for 3 to 4 minutes
Sauté for 3 to 4 minutes, then add the tomato purée and basil and cook for 30 minutes. At the end of cooking, adjust the salt.
Meanwhile, boil the cauliflower, drain it at the end of cooking, place it in a bowl, and add the concentrated purée, a little salt and pepper. Mash roughly with a fork and set aside.
Make the hard-boiled eggs
Cut the provola cheese into pieces.
First, add a ladle of béchamel, then follow with a layer of pasta,
1 ladle of sauce, one of crumbled cauliflower,
a little bit of chopped hard-boiled eggs and finally a little bit of provola
Finish assembling the baking dish until all ingredients are used up.
Finally, after a generous layer of sauce, sprinkle with Parmesan
Cover the baking dish with a sheet of parchment paper, then aluminum foil on top.
Bake for about 20 minutes.
Cut the onion into quarters, the carrot, and celery into 0.8-inch pieces.
Chop for 8 seconds at speed 5.
Collect with the spatula, pour in the oil, and sauté for 3 minutes at 230°F with the basket instead of the measuring cup on reverse spoon speed
Top the cauliflower and place it in the Varoma. Close the lid.
Add the tomato purée and basil to the bowl
place the Varoma on top and cook for 30 minutes in Varoma mode on reverse spoon speed. At the end of cooking, check the cauliflower tops; if they’re cooked, otherwise, continue cooking the sauce a little longer in the same mode
Once the cooking time is up, carefully remove the Varoma, and adjust the salt in the sauce.
Wash and dry the bowl and prepare the béchamel following my recipe click here.
Meanwhile, while the béchamel cooks, handle the drained cauliflower in a bowl and mix with the tomato purée, a little salt and pepper. Mash roughly with a fork and set aside.
Make the hard-boiled eggs, and cut the provola into pieces.
From here on, follow the recipe above for assembling the baking dish
Here is the Vegetarian Lasagna Casserole ready
Storage
The Vegetarian Lasagna Casserole
You can keep it for 2 days in the fridge or 3 months in the freezer.
FAQ (Frequently Asked Questions)
The Vegetarian Lasagna Casserole
Can I change the vegetables?
Yes.
What can I use instead of cauliflower?
Broccoli, mushrooms, zucchini, pumpkin, cabbage, savoy cabbage, etc., all pre-cooked.
