Vegetarian Lasagna
The best vegetarian lasagna with béchamel sauce - an absolute dream for all lasagna fans!
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Servings :
Calories : 298kcal
Ingredients
Vegetable & Tomato Sauce
- 1-2 tbsp olive oil
- 1 onion minced
- 2 cloves garlic minced
- ½ lb (225 g) cremini mushrooms sliced
- 2 carrots peeled & cut into small cubes
- 1 medium zucchini cut into small cubes
- ½ mild chili pepper optional, seeded & thinly sliced
- 1 (28 ounce) can (800 g) diced tomatoes
- ½ cup (120 ml) red wine optional
- 2 bay leaves
- 1 bunch fresh basil chopped
Dairy-Free Bechamel Sauce
- 2 ½ tbsp dairy-free butter
- 2 ½ tbsp all-purpose flour
- 2 cups (480 ml) unsweetened soy milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
Layer Lasagna
- ⅔ cup (60 g) shredded parmesan cheese VEGAN: choose dairy-free grated cheese
- 9 sheets no-boil lasagna noodles
Instructions
Vegetable & Tomato Sauce
- Heat a large pot with olive oil. Add garlic and onion, sauté for a few minutes until translucent and fragrant. Add mushrooms and cook on medium high heat until they no longer release any liquid and the mushroom water has evaporated (~ 5 minutes). Season with a good pinch of salt and pepper.
- Add carrots, zucchini, and chili pepper (optional) and sauté for another 3 minutes.
- Stir in canned tomatoes, red wine (optional), bay leaves, and fresh basil. Let it simmer for 20 minutes, stirring occasionally. Season to taste with salt and black pepper.
Dairy-Free Bechamel Sauce
- Melt the dairy-free butter in a medium pot over medium heat. Add flour and stir constantly for 1 minute. Pour in soy milk and bring to a boil while whisking constantly. Reduce heat and let it simmer for approximately 10 minutes until thickened. Season with salt, pepper, and nutmeg.
Layer Lasagna
- Preheat oven to 390°F (200°C).
- Spread a thin layer of béchamel sauce in a baking dish (at least 11x7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the tomato sauce on top, followed by a layer of béchamel, and ⅓ of parmesan cheese. Repeat layering two more times (pasta, tomato sauce, béchamel sauce, parmesan cheese).
- Bake in preheated oven for 30 minutes. Allow to sit for 5-10 minutes before cutting & serving.
Notes
- Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
- Reheat for 20 minutes in the preheated oven (395°F/200°C).
- Vegan Lasagna: Use dairy-free cheese or simply leave out the cheese altogether to make it vegan. The béchamel sauce and all the other ingredients, except for the parmesan cheese, are 100% dairy-free and vegan! → Make sure to use egg-free lasagna sheets!
- Gluten-Free: Go for gluten-free lasagna sheets and use gluten-free flour to make the bechamel sauce.
- Red wine and chili peppers are optional to use, but make for a beautiful flavor!
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Nutrition
Calories: 298kcal | Carbohydrates: 18g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 679mg | Potassium: 758mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5653IU | Vitamin C: 21mg | Calcium: 378mg | Iron: 2mg