Vegetarian Lasagna
Meat free Lasagna with Vegetables
Servings: 4
Adjust servings here:
Equipment
- oven dish
- frying pan
Ingredients
- 8 sheets lasagna pasta
- 200 grams vegetarian minced meat
- 1 zucchini small size
- 5 mushrooms medium size
- 250 ml bechamel store bought or homemade
- 400 grams tomato puree
- 3 bay leaves
- mozzarella
- 1 garlic
- 1/2 tsp paprika powder
- a bit salt & pepper
- a bit olive oil
Instructions
- Heat up a frying pan on medium heat. Add olive oil and garlic halves. Fry the garlic for roughly 30 seconds.
- Add plant-based minced meat. Fry for a couple of minutes.
- Add paprika powder, salt, and pepper. Fry for a few minutes.
- Add tomato puree. Add bay leaves and mix. Simmer for 10 minutes on low heat with a lid.
- 10 MINUTES LATER: Preheat oven to 200°C (400°F).
- Chop zucchini into small sticks and mushrooms into slices.
- Pre-pare the béchamel sauce*
- Use an oven dish to build the lasagna. Add a thin layer of tomato sauce to the bottom of the oven dish. This will avoid the pasta sticking. Don't use too much sauce.
- Add a layer of lasagna sheets, overlapping at the edges if needed. You can also break the sheets carefully.
- Add half of the chopped zucchini.
- Add half of the sauce.
- Add lasagna sheets.
- Add mushrooms.
- Add béchamel sauce.
- Add lasagna sheets.
- Add the rest of the chopped zucchini.
- Add the rest of the tomato sauce.
- Peel and add mozzarella on top of the sauce.
- Grate parmesan cheese on top.
- Bake for 30-35 minutes at 200°C (400°F).
- Add a few fresh basil leaves when the lasagna comes out of the oven. Let it rest for at least 10 minutes before serving.