Nutrition Facts
6 servings
6
Recipe for Vegetarian Lasagna
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Discover this recipe for vegetarian lasagna. Although they take a bit of time to prepare, they are a true delight. The result is worth the effort!
For the lasagna
2 Medium eggplant
2 pinches Coarse salt
2 Olive oil
2 Medium red bell pepper
375 Tomato sauce
75 Coarsely grated mozzarella
40 Grated Parmesan
For the béchamel sauce
60 Butter
35 Flour
375 Milk
40 Grated Parmesan
Directions
1
Prepare the dish Grease a rectangular dish with a capacity of 2 liters.
2
Preparation of the eggplants Cut the unpeeled eggplants into slices 1 cm thick. Place in a colander and sprinkle with coarse salt. Let rest for 30 minutes. Preheat the oven to medium temperature.
3
Preparation of the vegetables While this is happening, cut the bell peppers into quarters, remove the seeds and membranes. Roast in a very hot oven, skin side up, until the skin blisters and blacks. Cover the peppers with plastic wrap for 5 minutes. Peel and cut into thick strips.
4
Cooking the eggplants Rinse the eggplants under water. Drain using paper towels and then brush with oil. Arrange the eggplants in a single layer on two baking sheets and bake at medium temperature for about 40 minutes, until the eggplants are golden and tender.
5
Preparation of the béchamel sauce. Melt the butter in a medium-sized saucepan. Add the flour while stirring over the heat. It should boil a little and become slightly grainy. Remove from the heat and gradually pour in the milk. Return to the heat and stir until the sauce thickens while boiling. Turn off and add the cheese.
6
Assembly Pour 1/3 of the tomato sauce into a dish. Place 1/3 of the lasagna sheets on top, followed by 1/3 of the sauce, half of the eggplant, and half of the mozzarella. Repeat this layering with a second third of the lasagna sheets, the remaining tomato sauce, all the peppers, and the rest of the mozzarella. Finish with another layer of lasagna and eggplant.
7
Final cooking Cover the eggplants with pesto, then with béchamel sauce. Cover the dish and bake everything in a moderate oven for 30 minutes. Remove the lid or aluminum foil, sprinkle with parmesan, and bake for another 30 minutes. Take the lasagna out of the oven and let it cool for 5 minutes before serving.
Ingredients
For the lasagna
2 Medium eggplant
2 pinches Coarse salt
2 Olive oil
2 Medium red bell pepper
375 Tomato sauce
75 Coarsely grated mozzarella
40 Grated Parmesan
For the béchamel sauce
60 Butter
35 Flour
375 Milk
40 Grated Parmesan
Directions
Directions
1
Prepare the dish Grease a rectangular dish with a capacity of 2 liters.
2
Preparation of the eggplants Cut the unpeeled eggplants into slices 1 cm thick. Place in a colander and sprinkle with coarse salt. Let rest for 30 minutes. Preheat the oven to medium temperature.
3
Preparation of the vegetables While this is happening, cut the bell peppers into quarters, remove the seeds and membranes. Roast in a very hot oven, skin side up, until the skin blisters and blacks. Cover the peppers with plastic wrap for 5 minutes. Peel and cut into thick strips.
4
Cooking the eggplants Rinse the eggplants under water. Drain using paper towels and then brush with oil. Arrange the eggplants in a single layer on two baking sheets and bake at medium temperature for about 40 minutes, until the eggplants are golden and tender.
5
Preparation of the béchamel sauce. Melt the butter in a medium-sized saucepan. Add the flour while stirring over the heat. It should boil a little and become slightly grainy. Remove from the heat and gradually pour in the milk. Return to the heat and stir until the sauce thickens while boiling. Turn off and add the cheese.
6
Assembly Pour 1/3 of the tomato sauce into a dish. Place 1/3 of the lasagna sheets on top, followed by 1/3 of the sauce, half of the eggplant, and half of the mozzarella. Repeat this layering with a second third of the lasagna sheets, the remaining tomato sauce, all the peppers, and the rest of the mozzarella. Finish with another layer of lasagna and eggplant.
7
Final cooking Cover the eggplants with pesto, then with béchamel sauce. Cover the dish and bake everything in a moderate oven for 30 minutes. Remove the lid or aluminum foil, sprinkle with parmesan, and bake for another 30 minutes. Take the lasagna out of the oven and let it cool for 5 minutes before serving.
Notes
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Hellok
EXCELLENT! For my part, I added smoked salmon cut into small pieces (on top of the bell pepper) and crushed pine nuts on top with the parmesan (in the last 30 minutes of cooking) to add a bit of crunch :) Thanks again for this recipe! -
Emilie
Thank you for this good recipe. As mentioned earlier, it takes a long time to prepare, but it's worth it! It's true that when eaten, it's light. This is the first time I've made lasagna, and everyone liked it. Following the suggestions, I added some mushrooms, but also a few carrots and zucchini, all distributed over the different layers. Next time, I would add one or two more layers, though, because it wasn't tall enough for my taste. With nearly 500g of lasagna, I had plenty using the amounts given for peppers and eggplants in this recipe. -
Kate
Yum Excellent recipe, a very good family dish that's a bit more original. My suggestion: I precooked the lasagna (5 minutes in boiling water) which saves time in the oven (40 minutes instead of an hour). -
Isabelle
Delicious! These lasagna were a hit with my guests. Extra! My suggestion: I added some nice fresh mushrooms, and it turned out really well. -
Kathy
Succulent The time we invest is well worth the result. My suggestion: Personally, I could not fit 250 g of lasagna into a 2-liter dish. I also think the eggplants should be cut thinner.
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