Vegetable Vegetarian Lasagna
Ingredients
- 166.7 gLasagna sheets (dry sheets)
- 0.7 pcOnion (finely chopped)
- 1.3 pcGarlic (minced)
- 1.3 pcCarrot (finely diced)
- 0.7 pcApium graveolens (sliced)
- 0.7 pcEggplant (aubergine) (1cm cubes)
- 0.7 pcZucchini (1cm cubes)
- 166.7 gButton mushroom (roughly chopped)
- 533.3 gRound tomato (crushed)
- 33.3 gUnsalted butter
- 33.3 gWheat flour
- 500 mlWhole milk
- 166.7 gBuffalo milk mozzarella ("di bufala") (sliced or shredded)
- 66.7 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 0.7 pinchNutmeg
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
Method
Tender layers of pasta sandwiched between a meaty vegetable ragù and creamy béchamel. The cheese gratinates into a golden crust that cracks under the knife.
- 1
Heat olive oil in a sauté pan. Sweat the onion, garlic, carrots, and celery. Add eggplants, zucchinis, and mushrooms. Let the vegetable water evaporate until they start to brown.
- 2
Add the crushed round tomatoes, thyme, and bay leaf. Let reduce over low heat. The sauce should be thick and coat the vegetables well, not watery.
- 3
Melt the butter, add flour and cook for 2 minutes without browning (white roux). Gradually pour in cold milk while whisking. Cook until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg.
- 4
Spread a little sauce at the bottom of the dish. Alternate: lasagna sheets, vegetable ragù, béchamel, and mozzarella. Finish with a generous layer of béchamel, mozzarella, and parmesan. Bake at 180°C until the top is well gratinéed.
Frequently asked questions
How do you get this dish right?
- Don't skip browning the vegetables before adding tomatoes: that's where the umami develops.
- Let the lasagna rest for 10 to 15 minutes out of the oven before slicing, otherwise the layers will slide.
- If the béchamel is too thick, loosen it with a splash of warm milk.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes perfectly once cooled.
