Easiest Way to Make Perfect Veggie Lasagna

Veggie Lasagna. Browse Our Official Site For Easy Lasagna Recipes. Vegetable Lasagna Veggie lasagna with plenty of cheesy wonderfulness. I used a tomato sauce base for this one.

Rinse with cold water, and drain. Inspired by this vegetable lasagna recipe, these Veggie Lasagna Roll Ups are a fun spin on the original. For a quick and easy dinner, try my favorite Orzo Pasta Recipe with Tomato and Basil. You can have Veggie Lasagna using 24 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Veggie Lasagna

1. Prepare of For the Red Sauce.
2. Prepare 1 of onion.
3. It's 6 of garlic pods.
4. It's 2 of celery sticks.
5. Prepare 2 of carrots.
6. It's 1 of bellpepper.
7. Prepare 2 cups of sliced mushrooms.
8. You need 3-4 of fresh basil leaves.
9. It's 500 g of pasta sauce.
10. Prepare of Dried oregano.
11. It's of Chili flakes.
12. It's of Pepper.
13. It's of Salt.
14. You need of Olive oil.
15. It's of Sugar (optional).
16. Prepare of For the Bechamel Sauce.
17. It's 50 g of butter.
18. Prepare 1 tbsp of plain flour.
19. Prepare 2 cups of milk.
20. You need of Salt.
21. You need of Pepper.
22. You need of Assembly.
23. Prepare 1 box of lasagna sheets.
24. You need 2 cups of Shredded cheese.

Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook.

Veggie Lasagna instructions

1. Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked..
2. Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool..
3. For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper..
4. Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery..
5. Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese..
6. Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice..
7. To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!.

I love those less-conventional vegetarian lasagnas. Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary. This recipe may be baked immediately after assembly. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella.