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😋 Gourmet vegetarian lasagna
Lasagna, a great classic of Italian cuisine, is a large rectangular pasta usually filled with bolognese sauce and baked au gratin. But today, I'm offering you a meatless, bechamel-free recipe for vegetarian lasagne: pesto, melting vegetables, tomato sauce and two cheeses!
Believe me, once you've tried this recipe, you won't be able to live without it.
💙 Why you'll love them
- It's very easy to make
- Takes you on a trip to Italy in just one bite
- Ideal for large tables or batch cooking
✅ Gluten-free and vegan version
- Gluten-free : Buy gluten free lasagna and make sure there no gluten in your Pesto.
- Vegan : buy eggless pasta (semolina pasta for example), replace mozzarella and feta buy vegan cheese and use vegan Pesto.
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions
To have extremely tender vegetables, slice them and then cook them in a sauce pan over low heat and covered. This is what will change everything!
There is no specific order. I like to make 1. tomato sauce, 2. lasagna sheets, 3. pesto, 4. vegetables and 5. cheeses. But do as you prefer!
I advise you to put them in an airtight container and put it in the fridge. Thus, they will keep for around 3 days: ideal for batch cooking!
Of course ! Let the lasagna cool, cut it into pieces and place it in freezer bags. Write the date and recipe on it, then put it all in the freezer.
📖 Recette
Best cheesy vegetarian lasagna
Ingredients
- 0.5 lb cremini mushrooms cut into small cubes
- 3 large leek cut into small cubes
- 7 cups zucchini cut into small cubes
- 1 onion thinly sliced
- 2 large garlic cloves pressed
- 3 oz baby spinach
- 18 oz mozzarella
- 9 oz tomato sauce
- 12 lasagna sheets
- 9 large tablespoons basil Pesto
- 5.5 oz feta
- 1 tablespoon olive oil
- 1 teaspoon sel or to taste
- 1 teaspoon black pepper or to taste
Instructions
- In a large saucepan, add the olive oil then put on low heat and add all vegetable cubes. Add salt, pepper, cover and let everything melt for an hour, until well melted. Stir from time to time so it doesn't stick.
- Add the baby spinach and let everything cook over high heat for a good ten minutes, to remove as much water as possible (continue to stir often so that it doesn't stick).
- Finally, remove the vegetables from the heat and preheat your oven to 350°F/180°C in natural convection mode. Cut your mozzarella into cubes and reserve half.
- Assemble: in an oven safe dish, pour the tomato sauce and spread it evenly. Cover with lasagna sheets and spread Pesto on them. Then cover with vegetables then with a little mozzarella and feta.
- Then add lasagna sheets and repeat the process until the ingredients are all used up. Finish with a layer of lasagna sheets, pesto and half of the mozzarella you had reserved. Bake for about 20 minutes and enjoy!
Notes
- Store - I advise you to put them in an airtight container and put it in the fridge. Thus, they will keep for around 3 days: ideal for batch cooking!
- Freeze - Let the lasagna cool, cut it into pieces and place it in freezer bags. Write the date and recipe on it, then put it all in the freezer.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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