Easy Vegetable Lasagna

Easy Vegetable Lasagna

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50 m
Calories: 105
2 people

Hello, Foodies! Today we want to show you how to prepare a delicious and easy vegetable lasagna. Although it's most commonly made with ground meat, we present a healthier version that's also suitable for vegetarians. By following our steps, you'll be able to prepare a different dish full of flavor and very nutritious.

As you well know, lasagna is a dish originally from Italy. It's often enjoyed as a hot first course in winter or during the cooler periods of spring. Its main characteristic is the layering of pasta sheets with other ingredients, which has allowed it to become one of the most reinterpreted dishes in the world. Among our pasta recipes, you'll find different variations, from the classic meat lasagna to a cold version, salmon and avocado lasagna in which layers of pasta are also alternated with various raw vegetables.

Other variations of lasagna have even replaced pasta sheets with other types of pasta, like macaroni, noodles, etc. It can also be made with vegetable sheets such as zucchini or eggplant (in this case it's similar to Greek moussaka).

For our vegetable lasagna, we will use pre-cooked pasta sheets to save time from having to hydrate them first. We do recommend that you save this recipe and choose seasonal vegetables every time you make it. You can include your favorite vegetables to ensure you enjoy all the benefits of consuming seasonal vegetables.

And now, let's begin the recipe. We hope you enjoy making it as much as you enjoy tasting it.



Ingredients for Easy Vegetable Lasagna for 2 people

  • Pre-cooked lasagna sheets - 20 units
  • Tomato sauce - 125 ml
  • Bechamel - 375 ml
  • Extra Virgin Olive Oil - 63 ml
  • Salt - 20 gr
  • Grated cheese - 50 gr
  • Eggplant - 1 unit
  • Zucchini - 1 unit
  • Tomato - 1 unit
  • Spring onion - 1 unit
  • Carrots - 2 units

How to make the recipe Easy Vegetable Lasagna

  1. We start by preparing the lasagna filling. For this, we heat the olive oil in a pot and add the previously cut spring onion. Let it soften for 3 or 4 minutes and then add the cut carrots to soften for a few more minutes. Then, we incorporate the chopped eggplant and zucchini.
  2. Add a good pinch of salt to help the vegetables release their water. Add the natural tomato also chopped and let the vegetables cook for 10 minutes, while stirring. Finally, we add the tomato sauce and let it cook for 5 more minutes. Remove the pot from the heat and set aside until you have to assemble it.
  3. The lasagna sheets we're going to use are already pre-cooked, so we're going to put them directly in the baking dish because they will finish cooking there. If you're only going to grill in the oven, you should immerse them in hot water 8 or 10 minutes before assembling the lasagna. Preheat the oven to 302ºF.
  4. Now we start assembling the lasagna. Using a brush, coat the base of the baking dish with olive oil. Place a layer of lasagna sheets and cover them with the vegetables. Now cover this with a layer of bechamel, which will give the filling juiciness, and add a pinch of grated cheese. Repeat the process of layers, vegetables, bechamel, and cheese. Finish by adding one more layer of sheets and a generous amount of bechamel to cover the lasagna. Sprinkle grated cheese and you can also sprinkle a little oregano. Place the lasagna tray in the oven, bake for 40 minutes at 302ºF.

Notes and Tips

When placing the already assembled tray in the oven, the vegetables inside will finish cooking, infusing the lasagna sheets with flavor. The result is a creamy and very juicy filling.

Now that we have our vegetable lasagna made, what did you think of the recipe?

If you liked it, let us know through comments and share the recipe with a friend or family member who also enjoys cooking, so they too can learn and invite you to try it.

This is also a great way for everyone (including the little ones at home) to eat vegetables in a different and tasty way.

Until next time, Foodies!

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