Vegetarian lasagne recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetarian lasagne is one of the most popular Italian dishes. The recipes for this delicious and he althy dish are striking in their diversity. Therefore, each hostess will surely choose the most suitable option for herself. There is not a single gram of meat in the composition of such dishes. Instead, there are a large number of different vegetables.

Carrot and bell pepper variant

According to the technology described below, a very satisfying and fragrant vegetarian lasagna is obtained in a slow cooker. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To serve it to the dinner table on time, stock up on all the necessary products in advance. In this case, you will need:

• Lasagna sheet packaging.
• 3 large ripe tomatoes.
• 250 grams of low-melting hard cheese.
• A couple of bell peppers and eggplant.
• Medium carrot.
• A quarter of a pack of creamoils.
• 600 milliliters of milk.
• A couple of tablespoons of white wheat flour.
• S alt and spices.

Process Description

To prevent the veggie lasagna you've made from acquiring a bitter taste, you first need to prepare these vegetables. They are washed, cut into small cubes and put in a suitable bowl. Then the eggplant is generously sprinkled with s alt and left for fifteen minutes. Then they are washed in cool water and thrown into a colander.

Now it's time for the rest of the ingredients. Washed vegetables are peeled and seeds are removed and then chopped. Carrots are rubbed on a fine grater. Diced tomatoes and bell peppers.

Eggplants and carrots are laid out in a multicooker bowl greased with vegetable oil. When they are lightly fried, peppers and tomatoes are sent to them and continue cooking. The browned vegetables are placed in a clean plate, and butter is added to the released multicooker. When it melts, pour flour into it and wait until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all the resulting sauce is poured into a separate bowl.

Lasagna sheets, previously doused with boiling water, are laid out in a slow cooker so that they are on top of each other. Part of the vegetable filling is distributed on top. All this is sprinkled with a small amount of grated cheese and again covered with sheets. This time they're lubricatedmilk sauce. The sheets are sprinkled with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is discussed a little higher, in the “Multi-cook” mode at one hundred and twenty degrees. In about half an hour, it will be completely ready for use. Before serving, it is slightly cooled and cut into separate portions. If desired, the dish is sprinkled with chopped herbs.

Vegetarian Lasagna: Zucchini Recipe

This light summer dish is almost all vegetables. Therefore, it turns out not only tasty, but also incredibly useful. Since such lasagna can be given not only to adults, but also to children, it is ideal for a family dinner. For its preparation you will need:

• 200 grams of lasagne sheets.
• Fresh zucchini medium size.
• 400 grams of broccoli.
• A couple of tomatoes and onions.
• Large carrots and sweet bell peppers.
• A couple of cloves of garlic.
• Parsley root.
• 500 milliliters of water or vegetable stock.
• Hot pepper pod.
• A liter of finished bechamel sauce.
• 250 grams of hard cheese.

To make a really tasty vegetarian lasagna, the recipe of which is so simple that even an inexperienced hostess can easily master it, you need to additionally stock up on s alt and nutmeg.

Sequence of actions

At the initial stage, you need to do vegetables. They are washed, cleaned and crushed. Broccoli is sorted intoinflorescences and processed in a food processor. Onions, zucchini, carrots and sweet peppers are cut into small cubes. Garlic is passed through a special press. Parsley root and hot pepper are crushed with a sharp knife.

Pour vegetable oil into a thick-bottomed pan and heat it well. Then onion, garlic and hot pepper are placed in the container. After a couple of minutes, carrots, broccoli, zucchini and parsley root are added there. All this is covered with a lid and stewed over low heat. Five minutes later, tomato slices and sweet peppers are sent to the pan. All gently mix and continue to simmer. Shortly before removing from the stove, s alt and a little hot water or broth are added to the vegetable stew.

Ready bechamel is sent to a separate stewpan. Vegetable or mushroom broth is also poured there. All this is seasoned with nutmeg and heated over low heat until thickened.

Spread some sauce into a refractory mold. Lasagna sheets and a portion of vegetable stew are placed on it. All this is poured with sauce and sprinkled with grated cheese. Layers are alternated until the mold is filled. It is important to ensure that the sauce and hard cheese are the last. All this is covered with foil and cleaned in the oven. Vegetarian lasagna is baked, the recipe of which will surely appear on the pages of your cookbook, at a standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from foil, decorated with slices of tomatoes, sprinkled with cheese and returned back. Seven minutes later, browned lasagnataken out of the oven. Before serving at the dinner table, it is slightly cooled and cut into individual portions.

Vegetarian Lasagna: Eggplant Recipe

This option is interesting because it involves the use of tomato sauce. To implement it, you will need simple and easily accessible components, the main part of which every thrifty housewife always has. To prepare a delicious and he althy lunch, you will need:

• Large fresh eggplant.
• Half an onion.
• 400 milliliters of tomatoes in their own juice.
• A tablespoon of olive oil.
• Lasagna sheets.
• A couple of cloves of garlic.
• Teaspoon of sugar.
• 50 grams each of flour and butter.
• 500 ml vegetable broth.
• S alt and spices.

Cooking algorithm

According to the technology described below, a very satisfying and appetizing vegetarian lasagna is obtained. The recipe for this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onion, eggplant and garlic are cut into cubes. Garlic is chopped with a sharp knife.

Heat vegetable oil in a frying pan. Then put onion and garlic there and fry them. When they become transparent, eggplant is added to them. Five minutes later, the vegetables are sent to a separate plate. And in the remaining oil, tomatoes in their own juice, sugar, s alt and spices are placed. All this is covered with a lid and stewed for about a quarter of an hour. Then readysauce is combined with fried vegetables. The resulting mass is mixed and removed from the burner.

In a separate saucepan, melt butter and add flour to it. Everything is mixed so that there are no lumps left, poured with hot broth, s alted, seasoned with spices and boiled to the desired density.

Lasagna sheets are laid out at the bottom of the mold and covered with vegetables in tomato. Bechamel is placed on top. All this is again covered with sheets of dough and the layers are repeated. The top must be smeared with bechamel sauce. Vegetarian lasagna is baked, the recipe with a photo of which is presented in today's article, at a standard one hundred and eighty degrees. After about twenty-five minutes, it can be removed from the oven and served for dinner.

Olive variant

This recipe allows you to quickly and effortlessly prepare a delicious and he althy dinner for the whole family. To do this, stock up on everything you need in advance. This time you should have on hand:

• 16 sheets of lasagna.
• A pair of large eggplants.
• 4 ripe tomatoes.
• Half can of olives.
• 150 grams of cheese.
• 4 tablespoons butter.
• 3 cups of milk.
• S alt, spices and dried herbs.

Cooking technology

Washed and diced eggplants are fried in vegetable oil. After a few minutes, chopped tomatoes (without skins), s alt and spices are added to them. All this is cooked until the moisture is completely evaporated.

In a separate saucepan, melt the butter, combine it with flour and mix. After a minute, milk is poured into it, seasoned with dried herbs and boiled to the desired density.

Lasagna sheets are placed in an ovenproof dish and topped with vegetables. All this is poured with a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half of the grated cheese and garnished with olives. Lay the lasagna sheets on top and cover them with the rest of the sauce. All this is sprinkled with grated cheese again and put in a hot oven for half an hour.

Pumpkin variant

The following technology produces a very fragrant and appetizing vegetarian lasagna. The recipe for cooking at home is incredibly simple. It is also important that it does not involve the use of expensive or scarce components. So that your family can try such lasagna, buy everything you need in advance. Your kitchen should have:

• A pound of ripe tomatoes.
• 125 grams of mozzarella.
• 250 milliliters of milk.
• 50 grams each of Parmesan and butter.
• Small butternut squash.
• 250 grams of whipped cream.
• 3 tablespoons of olive oil.
• Pair of onions.
• 40 grams of flour.

Cooking method

The peeled and chopped pumpkin is poured with s alted water, brought to a boil and removed from the burner. Chopped onion is fried in heated vegetable oil, chopped onion is added to it.tomatoes (without the skin) and stew for a few minutes.

Melted butter and flour are combined in a saucepan. Everything is well mixed and fried. After a couple of minutes, whipped cream and cow's milk are introduced there. The future sauce is boiled down to the desired consistency, s alted, seasoned with spices and removed from the fire.

Lasagna sheets are dipped in boiling water for a couple of minutes and immediately lowered into a container of ice water. When they have cooled, they are dried on a towel and laid out in a heat-resistant form, alternating with vegetables and sauce. Place pumpkin pieces, parmesan and mozzarella on top. Lasagna is baked at standard one hundred and eighty degrees for at least forty minutes.