Vegetable Vegetarian Lasagna

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.

• Prep time: 45 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 636
• Protein: 27 g
• Carbs: 58 g
• Fat: 34 g

Ingredients

• 166.7 g Lasagna sheets ( dry sheets )
• 0.7 piece Onion ( finely chopped )
• 1.3 piece Garlic ( minced )
• 1.3 piece Carrot ( finely diced )
• 0.7 piece Apium graveolens ( sliced )
• 0.7 piece Eggplant (aubergine) ( 1cm cubes )
• 0.7 piece Zucchini ( 1cm cubes )
• 166.7 g Button mushroom ( roughly chopped )
• 533.3 g Round tomato ( crushed )
• 33.3 g Minimum butter sweet
• 33.3 g Wheat flour
• 500 ml Whole milk
• 166.7 g Buffalo milk mozzarella ("di bufala") ( sliced or shredded )
• 66.7 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 0.7 pinch Nutmeg
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Preparing the vegetable ragù

   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. Simmering the tomato sauce

   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. Making the béchamel

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes perfectly once cooled.