The Vegetarian Lasagna Casserole

Traditional recipe and also with the help of the Thermomix
A complete and light dish for vegetarians, and also for those who want a touch of lightness.
We will use very little oil, 0.35 oz per serving, and very little butter for the béchamel.
You can make the lasagna sheets yourself or use the ready-made ones. In fact, you will also find instructions for making homemade egg pasta.
Among the classic vegetables of the vegetable ragù, onion, carrot, and celery, I also used previously boiled cauliflower and then colored it with raw tomato sauce.
Instead of cauliflower, you can use broccoli or other vegetables, as long as they are boiled, and in the same quantity. Mushrooms and artichokes are also great.

Ingredients for The Vegetarian Lasagna Casserole

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8.82 oz egg lasagna
3.53 oz onions
5.29 oz carrots
3.53 oz celery
3.38 tbsp extra virgin olive oil
4.23 cups tomato sauce
to taste basil
to taste salt
to taste pepper
21.16 oz béchamel (see recipe click)
14.11 oz cauliflower, cooked, boiled (or other vegetable)
7.05 oz tomato sauce (reduced)
0.35 oz extra virgin olive oil
2 hard-boiled eggs
5.29 oz provola cheese
1.06 oz grated parmesan cheese
to taste salt
to taste pepper

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Tools for The Vegetarian Lasagna Casserole

What we need to make

2 Pots
1 Pan
1 Baking Dish
1 Knife

Steps for The Vegetarian Lasagna Casserole

Traditional Recipe

The Vegetable Ragù
Finely chop the onion, celery, and carrot,
transfer the chopped vegetables into a pot or pan and add the extra virgin olive oil.
Sauté for 3 or 4 minutes
Sauté for 3 or 4 minutes, then add the tomato sauce and basil and cook for 30 minutes. Adjust the salt at the end of cooking.
Meanwhile, boil the cauliflower, drain it at the end of cooking, place it in a bowl and add the reduced sauce, a bit of salt and pepper. Crush with a fork coarsely, and set aside.
Make hard-boiled eggs
Prepare the béchamel following my recipe click here.
Cut the provola cheese into pieces.
First, place a ladle of béchamel, followed by a layer of pasta,
1 ladle of sauce, one of crumbled cauliflower,
a small amount of chopped hard-boiled eggs and finally a bit of provola cheese
Complete the baking dish until all the ingredients are used up.
Finally, after a generous layer of sauce, sprinkle with parmesan
Cover the baking dish with a sheet of parchment paper, and then aluminum foil on top.
Bake in the oven for about 20 minutes.
Cut the onion into quarters, the carrot and celery into 0.79 inches pieces.
Chop for 8 sec at speed 5.
Gather with the spatula, pour in the oil and sauté for 3 mins at 230°F with the basket in place of the measuring cup, reverse spoon speed
Trim the cauliflower and place it in the Varoma. Close the lid.
Add the tomato sauce and basil to the bowl
place the Varoma on top, and cook for 30 minutes at Varoma setting, reverse spoon speed. At the end of cooking, check the cauliflower florets to see if they are cooked, otherwise continue cooking the sauce in the same mode
After the 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.
While the béchamel is cooking, take care of the drained cauliflower in a bowl and add the tomato sauce, a bit of salt and pepper. Crush with a fork coarsely, and set aside.
Make hard-boiled eggs, and cut the provola cheese into pieces.
From here, follow the recipe above for assembling the baking dish
Here’s The Vegetarian Lasagna Casserole ready