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VIDEORECIPE 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.
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Chop the eggplant into small cubes.
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Chop the mushrooms into small pieces.
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In a saucepan, put the melted butter.
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Add the onion and the finely chopped garlic.
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Add the mushrooms.
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Add the eggplant.
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Add the pumpkin puree
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Add the tomatoes
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Add water
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Finely chop the sage leaves and add to the whole basil leaves and oregano. Add salt and pepper.
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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.
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In a saucepan, add the butter and onion
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Add the garlic and flour. Stir until ingredients are combined.
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Add the plant-based milk
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Add salt, pepper and nutmeg. Stir.
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In a baking pan, cover the bottom with the eggplant and mushroom sauce.
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Cover with a layer of lasagna sheets
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Add another layer of eggplant and mushroom sauce.
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Add a layer of Béchamel sauce
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Add a layer of mozzarella cheese
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Add another layer of lasagna sheets
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Repeat the process until the baking pan is filled to the top.
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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.
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Remove from the oven and leave to cool for 10 minutes before serving.
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