Vegetarian Lasagna

Delicious, healthy, flavorful, and meat-free lasagna. The dish has plenty of umami flavor and is very child-friendly.

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Recipe for vegetarian lasagna

Delicious, healthy, tasty, and meat-free lasagna.

The dish has plenty of umami flavor and is extremely child-friendly.

We have the recipe from the book: “Green Food for the Whole Family“, written by Lisbeth Østergaard & Louisa Lorang.

They say the following about the recipe:

“Lasagna is always a hit at home. Here in a veggie version with pasta sheets. It could actually also be in a meat version with thin slices of vegetables instead of lasagna sheets.”

Servings: 4 servings

Vegetarian Lasagna

Delicious, healthy, flavorful, and meat-free lasagna. The dish has plenty of umami flavor and is very child-friendly.

Author: Lindhardt og Ringhof

Course: Dinner

Cuisine: Vegetarian

Keyword: Dinner, Everyday Food, Healthy, Meat-free, Squash, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Metric - US Customary

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Ingredients

WALL LASAGNE

• 1-2 pcs. Squash
• 1 pcs. Eggplant
• 2 sprigs Celery Leaf
• 1 pcs. Onion
• 2-3 cloves Garlic 2-3 cloves
• Olive Oil
• 2 tbsp Tomato Puree
• 3-4 dl Tomato mashed
• 1/2-1 cubes Vegetable Broth
• Thyme slightly soft and chopped
• Salt and Pepper
• 1 pinch Sugar

BECHAME SAUCE

• 50 g Butter
• 1 dl Flour
• 3.5 dl Milk
• 1 dl Parmesan grated
• Salt
• Nutmeg grated

DESUDEN

• 8 pcs. Lasagna Sheets
• 125 g Mozzarella Chees Beef - approximately 125 grams
• Oregano possibly fresh leaves

Instructions

• Cut zucchini and eggplant into small cubes.
• Finely chop the celery stalks.
• Chop the onions and garlic, and sauté all the vegetables in olive oil in a large pot over medium-high heat.
• They should be slightly golden and almost tender.
• Add tomato paste and mashed tomatoes.
• Let the sauce simmer for 10-15 minutes.
• Season with thyme, salt, pepper, and a pinch of sugar.
• Prepare the bechamel sauce:
• Melt the butter in a saucepan.
• Whisk in the flour and then the milk a little at a time.
• Whisk until the sauce is thick and smooth.
• Add parmesan and season with salt and grated nutmeg.
• Place a little vegetable sauce at the bottom of an ovenproof dish.
• Next, add a layer of lasagna sheets, a layer of bechamel sauce, and repeat until you have no more vegetable sauce.
• Finish with bechamel sauce and pieces of mozzarella.
• Bake the lasagna at 200 degrees Celsius (392 degrees Fahrenheit) for about 40 minutes.
• Serve it optionally with some fresh oregano.

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Notes

LOUISA'S TIP:
Serve a lovely crispy and slightly bitter salad (for the adults). Preferably with radicchio, romaine lettuce, arugula, and shallots. It complements the rich lasagna nicely.