Quickly prepare Vegetarian Lasagne
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
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!
Table of Contents
1. Vegetarian Lasagne Shopping List
Here is the practical shopping list for the supermarket…
- lasagne sheets
- whole canned tomatoes
- olive oil
- tomato puree
- salt, pepper
- soy cream
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!
Vegetarian Lasagne Recipe
Vegetarian lasagne recipe by professional chef Thomas Sixt. A fast and simple Italian lasagna without meat to prepare.
Soße zur Lasagne
|2||pc||chopped clove of garlic|
|5||tbs||dry white wine|
Lasagne Zutaten und Dekoration
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!