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Vegetable Lasagna Recipe – [ESSEN UND TRINKEN]
Ingredients
For
4
portions
G
G
carrots
G
G
zucchini
G
G
Leek
El
El
butter
stalk
Stems
oregano
(alternatively 1 teaspoon dried oregano)
Salt
pepper
nutmeg
package
Packages
Béchamel sauce
(250 ml each)
G
G
Cherry tomatoes
G
G
medieval Gouda
Lasagna sheets
(without pre-cooking)
stalk
Stems
basil
preparation
Peel carrots and cut into slices. Clean the zucchini and cut into slices. Clean the leek, cut into thin rings, wash thoroughly and drain well. Melt the butter in a large non-stick pan and sauté the vegetables for 4-5 minutes. Pluck oregano, chop and sauté briefly. Season with salt, pepper and nutmeg. 1 1⁄2 pk. Add the béchamel sauce, bring to the boil briefly, season if necessary.
Halve the cherry tomatoes and coarsely grate the cheese. Preheat the oven to 200 degrees (fan oven 180 degrees). Spread 4-5 tablespoons of the vegetable mixture in a greased baking dish (approx. 30 x 18 cm) and cover with 3 lasagne plates. Spread half of the remaining vegetable mixture in the dish, place 1/3 of the cherry tomatoes on top and sprinkle 1/3 of the cheese on top. Layer 3 lasagna sheets, remaining vegetable mixture, 1/3 of the cherry tomatoes and 1/3 of the cheese on top. Cover with 3 lasagne plates and spread the remaining béchamel sauce evenly on top. Sprinkle with remaining cherry tomatoes and cheese.
Bake in the hot oven on the lowest rack for 35 minutes. Let rest for about 5 minutes before serving. Pick off the basil and sprinkle over the lasagne.
Vegetable lasagna: more recipes
How do you layer vegetable lasagna?
For a vegetable lasagna you need a greased baking dish. Spread the sauce on the base as a first layer and then the vegetables, or the mixture of sauce and vegetables (depending on the recipe). Then lasagna plates. Then again sauce and vegetables as well as grated cheese. Then lasagna plates again. Again sauce, vegetables, cheese and again lasagna plates. Now comes the final layer, consisting of sauce, vegetables and cheese. It is important that all lasagne plates are well covered with sauce so that they become soft when cooking in the oven.
How long does vegetable lasagna have to be in the oven?
A vegetable lasagne for 4 portions goes into the oven at 180 to 200 degrees (top/bottom heat) for 35 to 40 minutes. Depending on the recipe and size of the lasagne, the cooking time may be longer or less. It’s best to pay attention to the information in the recipe.
How long does vegetable lasagna last?
Covered in the refrigerator, vegetable lasagna will keep for 1 day. For example, if there is still some lasagna left, you can enjoy it the next day. Store the rest covered in the refrigerator and warm it up in the oven at 150 degrees before eating.
More inspiration
By the way … A tasty alternative to traditional pasta sheets in a vegetable lasagna are thin slices of zucchini or eggplant. This low-carb option is particularly suitable for a gluten-free diet and brings additional freshness to your dish. Lightly roasting the zucchini or eggplant before baking enhances the taste.