Classic Homemade Vegetable Lasagna

Incredibly tasty, aromatic, for adults and children! Classic vegetable lasagna at home is very easy to prepare. You can change the composition of the filling at your discretion. This dish can be served on its own or complemented with meat.
cook time: 1h 14 min
Gavin Tanner
Classic Homemade Vegetable Lasagna

Nutrition Facts (per serving)

176
Calories
9g
Fat
18g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt to taste

Basics:

Onion 100 g
Garlic 1 clove
Tomatoes 250 g
Sugar 0.5 dessert spoon
Hard cheese 250 g
Tomato paste 1 tbsp
Zucchini 250 g
Carrot 150 g
Vegetable oil 5 tbsp
bell pepper 100 g
Lasagne sheets 12 pc
Eggplant 250 g

For the Bechamel sauce:

Ground black pepper to taste
Nutmeg to taste
Wheat flour 2 tbsp
Butter 50 g
Milk 500 ml

Recipe instructions

Step 1

Step 1
How to make classic vegetable lasagna at home? Prepare all the necessary ingredients.

Step 2

Step 2
Wash the vegetables under running water. Cut off the stalks of zucchini and eggplant, do the same with bell peppers and peel them from seeds (to brighten the finished dish, peppers of different colors were used in the recipe). Peel the onions and garlic. Peel the carrots.

Step 3

Step 3
Cut all the vegetables into small cubes (try to make the size of the cubes as uniform as possible, so the filling in the finished lasagna will look more appetizing and beautiful). Place the chopped eggplants in a bowl, sprinkle with salt, stir and let stand for 10 minutes. After this time, wash them and place in a colander to drain. This will remove the bitterness from the vegetables.

Step 4

Step 4
Take a frying pan and put it on the fire. Pour in the vegetable oil, let it warm up and add the onions and carrots. Stirring constantly, fry the vegetables until the onion turns golden brown.

Step 5

Step 5
Next, add the bell pepper and eggplant to the pan. Fry everything together for about five minutes over medium heat. Remember to stir the vegetables periodically, otherwise they may burn.

Step 6

Step 6
The next step is to add the zucchini, tomatoes and tomato paste to the pan. Salt and pepper to taste. Stir the vegetables, reduce the heat to medium and simmer everything under a half-closed lid for about five to ten minutes. If the tomatoes are out of season and practically tasteless, which happens in winter and spring, then you should add a pinch of sugar to the vegetable stew. Remove cooked vegetables from heat.

Step 7

Step 7
While the vegetables for the filling are cooling, prepare the Bechamel sauce. To do this, melt the butter in a small saucepan, add flour and stirring constantly with a whisk, fry it for a few seconds over medium heat.

Step 8

Step 8
Add milk, a pinch of salt, ground pepper to taste and a little nutmeg. Stirring constantly, cook everything until slightly thickened. Remove the sauce from the heat and cool slightly.

Step 9

Step 9
Now letʼs start assembling the lasagna. Take a baking dish and grease the bottom with vegetable oil. Pour some Bechamel sauce and spread evenly over the entire surface. Place lasagna sheets on top (check package instructions for sheets; they may need to be cooked first).

Step 10

Step 10
Grease the sheets with Bechamel sauce and spread the vegetable filling in an even layer (about 1-1.5 cm thick).

Step 11

Step 11
Sprinkle grated cheese on top of the vegetable stew.

Step 12

Step 12
Next, repeat all the layers until you run out of ingredients.

Step 13

Step 13
The last layer should be lasagna sheets. Pour the sauce over them and sprinkle generously with cheese. Cover the pan with a lid or foil and place in an oven preheated to 180-200 degrees for 30-40 minutes. The times are approximate, use the capabilities of your oven.

Step 14

Step 14
Next, remove the lid (foil) and leave the lasagna for another 5-10 minutes so that the cheese browns and the dish takes on an appetizing appearance. Let the finished lasagna sit for a few minutes at room temperature and sprinkle with chopped parsley. You can use any greens of your choice.

Additional rubrics

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