Easy Homemade Vegetable Lasagna

Amazingly tasty dish! Homemade flavorful vegetable lasagna! Itʼs absolutely easy to make vegetarian eggplant lasagna.
cook time: 2h
Ruby Colston
Easy Homemade Vegetable Lasagna

Nutrition Facts (per serving)

186
Calories
11g
Fat
19g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Olive oil 3 tbsp
Mozzarella 2 g
Lasagne sheets 12 pc
Parmesan 250 g
Eggplant 2 pc
Pumpkin 300 g

For the red sauce:

Olive oil 3 tbsp
Salt to taste
Sugar 2 tbsp
Ground black pepper to taste
Oregano to taste
Water 50 ml
Tomato paste 2 tbsp
Basil to taste
Tomato juice 300 ml
Thyme, thyme to taste

For the bechamel sauce:

Salt 1 tsp
Nutmeg 0.5 tsp
Wheat flour 3 tbsp
Butter 50 g
Milk 500 ml
Herbal mixture to taste

Recipe instructions

Step 1

Step 1
Prepare red sauce. Mix olive oil with tomato juice and bring to a boil. Add tomato paste diluted in water, spices, sugar (sugar is necessary to remove the acidity of tomatoes and paste), salt and continue to simmer the sauce over low heat for 7 minutes, stirring constantly. The sauce is ready.

Step 2

Step 2
Prepare bechamel sauce. Melt butter in a saucepan. Add flour there and mix well with a whisk so that there are no lumps. Fry for 2-3 minutes over medium heat until the flour begins to acquire a caramel hue. Remove from heat and pour in hot milk in a thin stream, stirring constantly. Stir the bechamel sauce well with a whisk until all the lumps are gone and put the sauce back on the heat. Add salt and spices. Boil the sauce to the required thickness.

Step 3

Step 3
Cut the eggplants into slices quite thinly, no thicker than 3 mm.

Step 4

Step 4
Thinly slice the pumpkin into 3mm pieces.

Step 5

Step 5
Preheat the oven to 230 degrees. Arrange the vegetables in one layer on a baking sheet greased with olive oil and place in the preheated oven for 5-7 minutes. The goal is to simply poach the vegetables, not to cook them 100%. They will still be cooked in the lasagna itself. If there is not enough space on the baking sheet to arrange all the vegetables in one layer, you need to do the operation twice or three times. After cooking the vegetables, reduce the oven heat to 180 degrees.

Step 6

Step 6
Grate Parmesan cheese on a fine grater.

Step 7

Step 7
Thinly slice the mozzarella cheese into slices. You need mozzarella that is in brine, not hard.

Step 8

Step 8
Boil pasta in a large saucepan of water. The sheets should be cooked for no more than 3 minutes until half cooked. Otherwise, they will be completely cooked and will fall apart. Immediately place the sheets in a pre-prepared colander and rinse the sheets well with cold water until they are completely cool.

Step 9

Step 9
Brush each sheet literally with a drop of olive oil to prevent the sheets from sticking together, and fold them carefully.

Step 10

Step 10
In a tall baking tray, greased with olive oil, place a layer of cooked lasagna sheets. Choose whole leaves for the bottom layer. The joints of the sheets are made with a slight overlap, up to 1 cm.

Step 11

Step 11
Spread the pasta sheets evenly with red tomato sauce.

Step 12

Step 12
Next we lay out the pumpkin.

Step 13

Step 13
Spread mozzarella on pumpkin.

Step 14

Step 14
Then cover everything with grated Parmesan.

Step 15

Step 15
Pour a little more tomato sauce over the cheese.

Step 16

Step 16
Cover everything with the next layer of lasagna sheets.

Step 17

Step 17
We repeat all the steps, only this time we put eggplants instead of pumpkin.

Step 18

Step 18
Place a third layer of pasta sheets.

Step 19

Step 19
Spread bechamel sauce evenly on top. The thickness is about 1 cm. Sprinkle a little grated Parmesan on top for an appetizing crust.

Step 20

Step 20
Place the lasagna in the oven, preheated to 180 degrees, and bake for 40 minutes.

Step 21

Step 21
Vegetarian lasagna is ready!

Additional rubrics

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