Vegetarian Lasagna

Vegetarian Lasagna with Roasted Vegetables

Who doesn't love a delicious lasagna? This iconic dish has won the hearts of many due to its delightful layers and perfect combination of flavors. Today, I present to you an easy-to-make and flavorful version: vegetarian lasagna with roasted vegetables. This recipe is not only lighter than the classic version but also an explosion of colors and tastes, perfect for bringing health and good taste to the table.

Total preparation time: 1 hour and 15 minutes
Number of servings: 6-8 servings

Necessary ingredients:

For the roasted vegetables:
- 2 medium eggplants
- 2 zucchini
- 1 courgette
- 100 ml olive oil
- 2 tablespoons dried basil
- 2 tablespoons sweet paprika
- 2 tablespoons dried thyme
- Salt and pepper, to taste

For the tomato sauce:
- 2 red onions
- 300 g mushrooms
- 30 ml olive oil
- 1 tablespoon granulated garlic
- 50 ml red wine (optional)
- 150 g sun-dried tomatoes
- 250 g canned diced tomatoes
- 1 teaspoon sugar
- Salt and pepper, to taste

For the Bechamel sauce:
- 50 g butter
- 50 g flour
- 850 ml warm milk
- 2 bay leaves
- Salt and white pepper, to taste
- 1 teaspoon grated nutmeg
- 1 teaspoon granulated onion

For assembly:
- 18 lasagna sheets
- 300 g feta cheese
- 250 g mozzarella

Step-by-step preparation:

1. Preparing the roasted vegetables
Start by washing and slicing the eggplants, zucchini, and courgette into rounds. Place them in a large bowl, drizzling with olive oil. Add the basil, sweet paprika, thyme, salt, and pepper. Mix well to ensure the vegetables are evenly coated with spices. Preheat the oven to 180°C and place the vegetables on a baking tray lined with parchment paper. Roast for about 15 minutes until tender and slightly browned.

2. Preparing the tomato sauce
In a frying pan, add 30 ml of olive oil and sauté the finely chopped red onion until translucent. Add the sliced mushrooms and granulated garlic, cooking until the mushrooms release their juices. Pour in the red wine if using, and let it simmer for 2-3 minutes. Add the sun-dried tomatoes, canned diced tomatoes, and sugar. Season with salt and pepper, then let the sauce simmer on low heat for 10-15 minutes, stirring occasionally.

3. Preparing the Bechamel sauce
In a small saucepan, melt the butter over medium heat. Add the flour and quickly whisk until you achieve a smooth paste without lumps. Gradually add the warm milk while continuing to whisk. Add the bay leaves, salt, white pepper, nutmeg, and granulated onion, cooking the sauce until it thickens (about 5-7 minutes). Make sure to stir constantly to prevent the sauce from sticking to the bottom of the pan. Once thickened, remove the bay leaves.

4. Assembling the lasagna
Prepare a deep oven dish. Spread 1-2 ladles of Bechamel sauce on the bottom, then place 6 lasagna sheets. Spread a layer of Bechamel sauce, followed by the tomato sauce. Interleave with the roasted vegetables: eggplant, zucchini, and courgette. Sprinkle a layer of grated mozzarella and crumbled feta cheese. Continue with another 6 lasagna sheets, Bechamel sauce, tomato sauce, vegetables, mozzarella, and feta. Finally, add the last layer of lasagna sheets, covering with Bechamel sauce and the remaining mozzarella and feta on top.

5. Baking
Preheat the oven to 180°C and bake the lasagna for about 15-20 minutes, or until the top is golden and crispy.

6. Serving
The lasagna is served warm, slightly cooled to cut more easily. You can garnish it with a few fresh basil leaves for a more attractive appearance and an extra touch of flavor.

Practical tips:
- Ensure the vegetables are well roasted but not overdone, to maintain their texture.
- You can add other vegetables like bell peppers or carrots, depending on your preferences.
- If you don't have feta cheese, alternatives like ricotta or feta can bring a unique flavor to the lasagna.
- This recipe is perfect for preparing in advance and can be frozen.

Nutritional benefits:
This vegetarian lasagna is rich in fiber from the vegetables and contains protein from the cheeses. Additionally, the tomato sauce provides lycopene, a beneficial antioxidant for heart health.

Frequently asked questions:
- Can I use whole wheat lasagna sheets? Yes, this will add extra fiber to the recipe.
- What drinks pair well with vegetarian lasagna? A dry white wine or fresh tomato juice are excellent choices.

This vegetarian lasagna with roasted vegetables is not only a hearty meal but also a celebration of healthy flavors. It will delight you with every bite and is sure to become a favorite recipe in your kitchen. Enjoy your meal!

 Ingredients: Lasagna sheets 18 pcsZucchini 1 pcCourgettes 2 pcsEggplants 2 pcsOlive oil 100 mlKamis basil 2 tablespoonsKamis sweet paprika 2 tablespoonsThyme Kamis 2 tablespoonsPepper to tasteTomato sauce:SaltRed onion 2 pcsMushrooms 300 gOlive oil 30 mlGranulated garlic Kamis tablespoonRed wine 50 mlDried tomatoes 150 gCanned diced tomatoes 250 gSugar teaspoonSaltPepperBéchamel sauce:Butter 50 gFlour 50 gWarm milk 850 mlKamis bay leaves 2 leavesSalt and white pepper to tasteGrated nutmeg Kamis teaspoonGranulated onion Kamis 1 teaspoonSheep cheese 300 gMozzarella 250 gAdditionally:

 Tags:  vegetable pepper vegetable dish carrots pasta with vegetables pasta recipes lasagna recipe lasagna recipes lasagna with tomato sauce lasagna recipe lasagna