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    Accueil » Recipes » Main course » Pasta

    Best cheesy vegetarian lasagna

    Publié le : Sep 9, 2021 · Modifié le : Nov 13, 2023 par Marie · Leave a Comment

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    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.

    😋 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

    How to prepare veggies in this recipe?

    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!

    How to assemble?

    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!

    How to store these veggie lasagna?

    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!

    Can you freeze them?

    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

    Les vraies lasagnes végétariennes au fromage et légumes
    Pas encore de vote

    Best cheesy vegetarian lasagna

    These are the best vegetarian lasagna with pesto, tender vegetables, tomato sauce and two cheeses: delicious treat coming!
    Servings 4 servings
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 1 hour hr 30 minutes mins

    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
    Metric - US Customary

    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.
    Author: Marie Compain
    Calories: 864kcal
    Course: Lasagna, Main course, Pasta
    Cuisine: Italian
    Keyword: comforting, delicious, gourmet
    Régime: Vegetarian

    Nutrition

    Serving: 1serving | Calories: 864kcal | Carbohydrates: 77g | Protein: 50g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Sodium: 1308mg | Potassium: 1213mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3527IU | Vitamin C: 48mg | Calcium: 919mg | Iron: 4mg

    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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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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