Vegetable Lasagna

Vegetable Lasagna recipe image
Vegetable lasagna recipe image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my simple vegetable lasagna recipe in this post.

The sauces are vegetarian and can be prepared quickly.

I was able to reduce the preparation time to about 30 minutes, and the lasagne takes a good 50 minutes in the oven.

You will find new sauce tips so that the vegetable casserole is easy. Let yourself be inspired to cook now!

1. Recipe Vegetable Lasagna

The step-by-step instructions with many photos accompany you in the kitchen. You can always send me a message or cooking question via the comment function ūüôā

Vegetable Lasagna

Instructions by Chef Thomas Sixt.

Servings 4
Calories 1060
Total Time 90 Min.

Vegetable Casserole Lasagna Style with vegetarian ingredients.

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4.99 from 38 ratings

Vegetable Lasagna recipe image
Vegetable lasagna recipe image © Thomas Sixt

Preparation Time

30 Min.

Cook Time

60 Min.

Ingredients

Vegetable Bolognese

3 pc clove of garlic
8 pc carrots
4 tsp Olive oil
2 cans canned tomatoes
1 tbsp tomato puree
1 tbsp thyme (dryed or fresh)
primal salt
black ground pepper
brown can sugar
30 g butter

béchamel

0,5 L Milk (or soy milk)
1 tbsp corn starch
nutmeg
chicken broth or vegetable broth (powder)

lasagne

250 g lasagne sheets
200 g Mozzarella (grated)

Decorate and serve

1 bunch basil fresh

Instruction

Garlic fresh on the board
garlic on the board

Prepare garlic

Peel the garlic cloves and finely dice.

Put the garlic cubes in a large saucepan.

peel carrots
peel carrots

Prepare carrots

Wash the carrots, cut off the ends, peel.

sliced carrots
sliced carrots

Cut carrots

Halve the peeled carrots lengthwise and quarter them depending on their size.

Cut the carrot sticks into small pieces and add to the garlic in the pot.

canned tomatoes
canned tomatoes

Prepare sauce

Add olive oil to the vegetables and sauté over high heat.

The garlic should get a light light brown color.

Put the canned tomatoes in the pot and bring to the boil.

tomato paste
tomato paste

Bind sauce

Let the sauce cook for 15 minutes, stirring frequently.

Stir in the tomato paste and check the sauce has thickened.

The sauce should not appear watery.

Carrot Bolognese
Carrot Bolognese

Finish sauce

Season the vegan Bolognese with thyme, salt, pepper, sugar and butter.

food starch
food starch

Prepare the béchamel

Mix the cornstarch in the cold milk in a saucepan with a whisk.

Milk for Bechamel Sauce
Milk for Bechamel Sauce

Boil milk

Boil the milk while stirring.

Taste the béchamel
Taste the béchamel

Taste the béchamel

Season the béchamel sauce to taste with salt, pepper, nutmeg and optional broth.

Bechamel closeup
Bechamel closeup

Finish the béchamel

Bring the béchamel sauce back to the boil and check that the sauce has thickened.

You can pour some sauce onto a cold plate, wait a moment, and then swipe through with your finger.

If the space created in this way is retained, the sauce is sufficiently bound.

Optionally, dissolve the cornstarch again in a little cold water, bring the sauce to the boil, add the starch water and let it boil.

Check the binding of the sauce again.

sauces for lasagna
sauces for lasagna

Provide sauces

Prepare the prepared sauces for inserting the vegetable lasagne.

Preheat the oven to 175¬įC hot air.

Bechamel in the roaster
Pour the bechamel into the roaster

Insert lasagna

Spread a ladleful of béchamel sauce on the bottom of the casserole dish.

Lasagna sheets in bechamel sauce
Lasagna sheets in bechamel sauce

Insert lasagne sheets

Place a layer of lasagne sheets on the béchamel sauce.

Use bechamel sauce and vegetable bolognese for lasagne
Bechamel sauce and vegetable bolognese when inserting the lasagne.

Fill in sauces

Cover the pasta plates with the vegetable bolognese and add the béchamel sauce.

Lay in the lasagne pasta sheets
Lay in the lasagne pasta sheets

Layer Lasagna

Place pasta plates on the sauces again and add more sauces.

Fill the casserole dish to the desired level.

Important note: Keep the lasagne liquid, if you fill in too little sauce, do not cook the pasta sheets.

Vegetable lasagne finished with bechamel sauce
Finish the lasagne with béchamel sauce before adding the cheese.

Béchamel finish

Generously cover the last layer of pasta sheets with the béchamel sauce.

Vegetable lasagna with cheese
Vegetable lasagna covered with cheese before baking.

Add cheese

Lay the grated mozzarella cheese generously on the last layer of béchamel sauce.

Baked vegetarian vegetable lasagna
Baked vegetarian vegetable lasagna

Bake Lasagna

Put the casserole dish in the oven. The grille on the middle rail has proven itself.

The lasagne is ready after 45-50 minutes.

Lasagna cooking test:

You can pierce with a wooden skewer, the pasta sheets should be easy to pierce.

Vegetable Lasagna recipe image
Vegetable lasagne recipe image © Thomas Sixt

Arrange Lasagna

Serve the vegetable lasagne on cold plates using a spatula and a spoon.

Drizzle with olive oil and decorate with basil.

Vegetable Lasagna
Vegetable Lasagna

Serve

Serve the lasagne quickly and enjoy!

I wish you a good appetite!

Video

As one of the few hot dishes, I always put lasagne on cold plates.

The casserole is always very hot and just pleasant to eat at the table.

2. Calories and Nutritional Values

3. Variants of Vegetable Lasagna

For my first cookbook I already made the vegetarian lasagne as a brisk version with little filling.

The quick pasta casserole is one of my favorite dishes.

Here in this recipe I have added the vegetarian variant for classic lasagne with vegetables and without meat or meat substitutes.

For variants you will find some ideas summarized below:

  1. You can buy ready-made bechamel sauce and save yourself the preparation of a sauce.
  2. You can find a detailed béchamel sauce recipe elsewhere.
  3. If your time frame allows, sauté the carrots longer for a better flavor.
  4. You can also add the garlic later, it should not be too roasted.
  5. You can add 1-2 finely diced onions to the vegetable bolognese.
  6. The vegetable bolognese goes well with red wine.
  7. Use little dry red wine to deglaze after sautéing the vegetable ingredients.
  8. Herb Tip: Instead of thyme, you can use oregano, marjoram or fresh lovage.
  9. Cheese Tip: You can also use Emmental, Gouda or a mountain cheese or Parmesan.
  10. As a cheese substitute for vegan fit grated almonds.
  11. For this, pour more béchamel sauce at the end and sprinkle the almond flour.

Can you think of another variant? Please leave me a comment at the bottom of the page. Thanks!

4. More Recipe Ideas

Comments, Cooking Questions and Answers

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