My recipe Vegetarian Lasagne I show you in this post. It is a fast and simple lasagna that you can prepare yourself in a short time.
The lasagne is in the oven in less than 20 minutes, then you can rest or prepare a rocket salad with balsamic dressing as a side dish.
I wish you good luck and a good appetite!
Inhalt
1. Vegetarian Lasagne Shopping List
Here is the practical shopping list for the supermarket…
- lasagne sheets
- whole canned tomatoes
- carrots
- courgette
- garlic
- olive oil
- cornflour
- tomato puree
- oregano
- salt, pepper
- sugar
- soy cream
- parmesan
- basil
The exact ingredients can be found below in the lasagne recipe.
Lasagne sheets are a practical pasta. Use smooth or corrugated pasta sheets.
2. Prepare a quick Lasagne
With this lasagne we do without the classic sauce preparation. Veggie lasagne tips:
- Simply mix the tomato sauce cold and stir.
- Instead of the béchamel sauce we use soy cream with parmesan.
- We bind the sauce with cornflour and obtain a compact yet creamy lasagne.
- The vegetables can be prepared and cut more quickly by planing.
Insider tip: Refine the Parmesan soy cream with cayenne pepper, nutmeg and white truffle oil. This is an upgrade in taste and brings a touch of luxury to lasagne.
3. Vegetarian Lasagne Recipe
Below the recipe vegetarian lasagna with exact quantities. Good luck!
- 2 pc carrots
- 2 pc Zucchini
- 2 pc chopped clove of garlic
- 2 tbsp oliv oil
- 1 tsp cornflour
- 2 can whole tomatoes
- 5 tbs dry white wine
- 4 tbs tomato puree
- 1 tsp Oregano
- 1/2 tsp salt
- 8 pinch white pepper
- 3 pinch brown sugar
- 1 packet soy cream
- 2 tbs Parmesan
- 200 g lasagne sheets
- 1 bunch basil
- 4 tbs Parmesan
- 1 tbs oliv oil
- Peel carrots, cut zucchini and carrots into 2 mm thick slices using a kitchen slicer.
- Preheat oven to 220°C (hot air).
- Peeled garlic cloves, olive oil, cornflour, tomatoes, white wine, tomato paste, oregano, salt, pepper, sugar in a blender jug and crush and mix coarsely with a hand blender.
- Mix the soy whip with the grated Parmesan cheese. Optionally refine with cayenne pepper and nutmeg.
- Pour some tomato sauce into an ovenproof dish, place lasagne sheets on top. In between, add a layer of vegetables with the parmesan sauce. Then layer the lasagne leaves with the tomato sauce again. Finish with a layer of lasagne plates and tomato sauce and Parmesan soy cream.
- Sprinkle the lasagne with Parmesan cheese and bake in the oven for 40 minutes at 180°C.
- Portion the lasagne and serve quickly decorated with basil. Enjoy your meal!
Das Rezept ist sehr gut und ich werde es definitiv nochmal wiederholen. Ich habe zur Tomatensoße noch etwas chili hinzugefügt, weil ich Schärfe mag. Ansonsten finde ich das Rezept wirklich perfekt, einfach und schnell gemacht.
dankeschön
Hallo Yasmin, Danke für Deinen netten Kommentar, Du kannst auch mit Cayennepfeffer würzen, solltest du keine getrockneten Chilischoten im Haus haben. Weiterhin gutes Gelingen! Gruß Thomas Sixt