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VIDEORECIPE The most delicious vegetarian lasagna recipe

Name: The most delicious vegetarian lasagna recipe
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 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; 0.5 teaspoon fresh pepper; 80 gr finely chopped onion; 2 cloves garlic; 2 tablespoon butter; 30 gr self-rising flour; 2.5 cups plant-based milk; 0.25 teaspoon nutmeg; salt; ground black pepper; 9 letters lasagna; 200 gr mozzarella cheese

Romi

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.

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The recipe can be found in this article

20+ Unique eggplant recipes everyone will enjoy

Ingredients

number of servings

Mushroom and aubergine sauce

2 tablespoon butter Added to
300 g chopped Mushrooms Added to
150 g chopped onion Added to
4 cloves garlic Added to
300 g eggplant Added to
400 g red kuri squash puree Added to
400 gr diced tomatoes Added to
3 tablespoon olive oil Added to
4 sage leaves Added to
5 basil leaves Added to
oregano Added to
1 teaspoon salt Added to
¹⁄₂ teaspoon fresh pepper Added to

Bechamel sauce

80 gr finely chopped onion Added to
2 cloves garlic Added to
2 tablespoon butter Added to
30 gr self-rising flour Added to
2¹⁄₂ cups plant-based milk Added to
¹⁄₄ teaspoon nutmeg Added to
salt Added to
ground black pepper Added to

Lasagna

9 letters lasagna Added to
200 gr mozzarella cheese Added to

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Directions

90 min.

1. Step

Chop the onion into small pieces.

The most delicious vegetarian lasagna recipe - preparation step 1

2. Step

Chop the eggplant into small cubes.

3. Step

Chop the mushrooms into small pieces.

4. Step

In a saucepan, put the melted butter.

5. Step

Add the onion and the finely chopped garlic.

6. Step

Add the mushrooms.

7. Step

Add the eggplant.

8. Step

Add the pumpkin puree

9. Step

Add the tomatoes

10. Step

Add water

11. Step

Finely chop the sage leaves and add to the whole basil leaves and oregano. Add salt and pepper.

12. Step

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.

13. Step

In a saucepan, add the butter and onion

14. Step

Add the garlic and flour. Stir until ingredients are combined.

15. Step

Add the plant-based milk

16. Step

Add salt, pepper and nutmeg. Stir.

17. Step

In a baking pan, cover the bottom with the eggplant and mushroom sauce.

18. Step

Cover with a layer of lasagna sheets

19. Step

Add another layer of eggplant and mushroom sauce.

20. Step

Add a layer of Béchamel sauce

21. Step

Add a layer of mozzarella cheese

22. Step

Add another layer of lasagna sheets

23. Step

Repeat the process until the baking pan is filled to the top.

24. Step

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.

25. Step

Remove from the oven and leave to cool for 10 minutes before serving.

6 May 2022

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