Vegetarian Lasagna Recipe (Vegetable Lasagna)
Vegetarian Lasagna Recipe made with tons of vegetable but packed with flavours and nutrients. This vegetable lasagna recipe is easy to make with simple ingredients like tomatoes, mixed vegetables, lasagna pasta, bechamel sauce and cheese. Easy recipe to make for weeknight dinner.
Equipment
9x13 ceramic baking dish
Sauce Pan
Cooking pot
Ingredients
To Cook Pasta
- 12 sheets Lasagne Pasta (uncooked)
- 3 litre Water
- 2 tablespoon Salt
For Vegetable Filling
- 2 tablespoon Olive Oil
- 2 tablespoon Garlic peeled and finely chopped
- 1 medium Onion peeled and finely chopped
- 1 large Carrot chopped finely
- 1 medium Bell Peppers chopped finely
- 6 no Green Beans chopped finely
- 100 grams Mushrooms chopped finely
- 1 cup Cabbage shredded finely
- 3 cups Spinach chopped finely
- 1 teaspoon Sugar
- 2 teaspoon Red Chilli Flakes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Garlic powder
- 1 teaspoon Salt to taste
- 1½ cup Tomato Puree
For Bechamel Sauce
- 4 tablespoon Olive Oil
- 1 tbso Garlic peeled and chopped finely
- ½ cup All Purpose Flour (Plain Flour)
- 600 ml Cold Milk
- 1 teaspoon Salt to taste
- 2 teaspoon Red Chilli Flakes
- 1 teaspoon Sugar
- 2 teaspoon Italian Seasoning
For topping
- 2 cups Mozzarella grated
Instructions
- Start by making the vegetable filling. Heat olive oil in a pan, add in garlic and onions. Saute for a min.
- Add in all the veggies except spinach and cook for 7 to 8 minutes. saute till the raw smell leaves from it.
- Now add in salt, sugar, italian seasoning, garlic powder, red chilli flakes and mix well. Now pour in tomato puree and mix well. Cook for another 6 to 8 minutes until the vegetable mixture is cooked.
- Add in chopped spinach and cook for 3 minutes until spinach is wilted, and the mixture gets thick with very little liquid left. Taste and adjust the seasoning. This is your vegetable filling. Set aside.
- Now make the white sauce. Heat olive oil in a sauce pan. Add in garlic and saute for 30 seconds. Now add in flour and stir for 2 minutes until the raw smell of the flour is cooked.
- Add in salt, sugar, Italian seasoning, red chilli flakes. Stir to combine. Now pour in the cold milk and mix well until there is no lumps left.
- Use a whisk to mix and cook until the sauce thickens. The sauce should coat the back of the spoon, when you draw a line, it should stay intact. Bechamel sauce is ready.
- Now cook your lasagna sheets, boil lots of water, add salt and drop lasagna pasta one by one in boiling water and cook for 6 mins.
- Keep mixing inbetwen so the pasta sheets doesn't stick together. Remove the pasta sheet from water and lay it on a greased plate. So the pasta doesn't stick to the plate.
- Preheat oven to 200 degree C (400 degree F).
- Now take the baking pan and spoon ¼ of the veggie filling in the bottom. Place 3 sheets of the cooked lasagna on top of the vegetables.
- Now add ¼ of the vegetable filling. Spoon ¼ of the bechamel sauce. Add ½ cup of the grated cheese. Place 3 more sheets of cooked lasagna on top.
- Repeat this until you come to the top. Place the last 3 sheets of lasagna and top with bechamel sauce and sprinkle mozzarella cheese evenly on top.
- Cover the pan with aluminium foil. Place this in oven and bake for 45 minutes.
- The last 5 minutes, increase the temperature to 250 degree C. Set oven to grill mode and broil for 3 to 5 minutes. The top will get bubbly and golden brown.
- Remove it from oven and let it stand for 30 mins before slicing and serving.
Nutrition
Nutrition Facts
Vegetarian Lasagna Recipe (Vegetable Lasagna)
Serving Size
1 servings
Amount per Serving
Calories
621
% Daily Value*
Fat
27
g
42
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
37
mg
12
%
Sodium
3499
mg
152
%
Potassium
970
mg
28
%
Carbohydrates
74
g
25
%
Fiber
7
g
29
%
Sugar
15
g
17
%
Protein
24
g
48
%
Vitamin A
5201
IU
104
%
Vitamin C
45
mg
55
%
Calcium
499
mg
50
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.