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Vegetable Lasagna recipe
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5 from 1 vote

Vegetable lasagna recipe

You won’t be able to stop preparing this vegetable lasagna, a homemade recipe that will be loved by everyone, including toddlers.
Prep Time50 minutes
Cook Time25 minutes
Total Time1 hour 15 minutes
Course: Pastas
Cuisine: worldwide
Keyword: pastas
Servings: 6
Calories: 316kcal
Author: Dailis

Equipment

  • cooking pot, oven, pan

Ingredients

For the pasta

  • 400 g of flour
  • 4 eggs
  • 2 teaspoons of light flavor oil
  • A pinch of salt

For the bechamel sauce

  • 4 tablespoons of butter
  • 3 tablespoons of flour
  • 500 mL of whole milk
  • A pinch of nutmeg
  • A pinch of salt

For the stuffing

  • 2 carrots
  • 1 onion
  • 1 eggplant
  • 1 zucchini
  • 200 g of broccoli
  • Mozzarella cheese or another you’d like
  • Salt as desired
  • 6 tablespoons of salt

Instructions

  • Start by making the lasagna sheets putting the flour with the salt in a wide container or on a clean surface.
  • Add the eggs and the oil. Mix everything well until integrating all the ingredients and from this moment knead for 10 minutes.
  • Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
  • Once that time has passed, divide the dough in small portions to make each one of the sheets. You can give them the size you’d like.
  • Chose one portion first, stretch it using a rolling pin until it’s quite thin and cut the edges so they’re straight.
  • Once you have the sheets ready, pass them through hot water for 2 minutes and keep them in a container with cold water so they don’t stick to each other or keep on cooking.
  • Now, prepare the bechamel sauce you’re going to use for the vegetable lasagna. In a pot on medium heat add the butter, once it’s melted add the flour and mix well so they integrate.
  • At this point you’re going to add the milk bit by bit while still stirring to avoid forming lumps. Do so until there’s no milk left.
  • Stir constantly. It’ll be better if you use a whisk. When you see no lumps you can add the salt and the nutmeg. Let it boil and thicken. Remove it from the stove and set aside to use it later.
  • Now it’s time to prepare the stuffing. To do so cut all the vegetables into small pieces and sauté them in a frying pan with hot oil and a pinch of salt until they start browning. Use 1 or 2 tablespoons of oil per each vegetable depending on the amount.
  • After this step, pre-heat the oven to 180ºC while setting up the vegetable lasagna.
  • In order to set up the vegetable lasagna choose a tray and put some bechamel sauce on the bottom of it, then place the lasagna sheets so they fit, depending on the size of the tray.
  • Next, spread a layer of bechamel and tomato sauce and on top of it place some of the onions and the vegetable you chose. It could be carrot, for instance.
  • Then, place another layer of lasagna sheet, bechamel and tomato sauce to add another vegetable with another portion of onion.
  • Keep doing so until you have run out of vegetables. For the last layer just put a lasagna sheet, bechamel sauce and abundant grated cheese.
  • Take it the to the pre-heated oven, which must have heat on the top and on the bottom, for 15 minutes until the cheese has melted, turning lightly golden.
  • Take it out of the oven and let it cool for some minutes before cutting it in portions and serving it.

Video

Nutrition

Serving: 100g | Calories: 316kcal