The most delicious vegetarian lasagna recipe
The best vegetarian lasagne recipe is made with mushrooms, eggplant, and a sauce of fresh tomatoes, pumpkin, basil and sage. Plus, with béchamel sauce and plenty of mozzarella cheese, this dish is a must-try delight.
Ingredients
Mushroom and aubergine sauce
- 2 tablespoon butter
- 300 g chopped Mushrooms
- 150 g chopped onion
- 4 cloves garlic
- 300 g eggplant
- 400 g red kuri squash puree
- 400 gr diced tomatoes
- 3 tablespoon olive oil
- 4 sage leaves
- 5 basil leaves
- oregano
- 1 teaspoon salt
- 1⁄2 teaspoon fresh pepper
Bechamel sauce
- 80 gr finely chopped onion
- 2 cloves garlic
- 2 tablespoon butter
- 30 gr self-rising flour
- 21⁄2 cups plant-based milk
- 1⁄4 teaspoon nutmeg
- salt
- ground black pepper
Lasagna
- 9 letters lasagna
- 200 gr mozzarella cheese
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Directions
Chop the onion into small pieces.
Chop the eggplant into small cubes.
Chop the mushrooms into small pieces.
In a saucepan, put the melted butter.
Add the onion and the finely chopped garlic.
Add the mushrooms.
Add the eggplant.
Add the pumpkin puree
Add the tomatoes
Add water
Finely chop the sage leaves and add to the whole basil leaves and oregano. Add salt and pepper.
Cover and cook for 30 minutes over medium heat. Then uncover and cook for a further 5 minutes. Remove from heat and set aside to rest.
In a saucepan, add the butter and onion
Add the garlic and flour. Stir until ingredients are combined.
Add the plant-based milk
Add salt, pepper and nutmeg. Stir.
In a baking pan, cover the bottom with the eggplant and mushroom sauce.
Cover with a layer of lasagna sheets
Add another layer of eggplant and mushroom sauce.
Add a layer of Béchamel sauce
Add a layer of mozzarella cheese
Add another layer of lasagna sheets
Repeat the process until the baking pan is filled to the top.
Cover with aluminium foil and bake at 220°C for 15 minutes. Then remove the foil and bake for another 5 minutes at the same temperature.
Remove from the oven and leave to cool for 10 minutes before serving.