Vegetable lasagna: the basic recipe and other delicious versions

The off-road version

The basic recipe for vegetable lasagna includes sautéed vegetables and greens interspersed with plates of pasta that are then covered with béchamel and au gratin. Here is our proposal and then other versions.

Ingredients

Serves 4: 1 pack of lasagna plates - 500g fresh spinach - 2 carrots - 1 onion - 4 ripe tomatoes - ½ l skim milk - ½ nut butter - 1 heaping tablespoon of flour - 60 g grated Emmental cheese - Olive oil, salt and pepper.

How to do it step by step

Peel the onion, chop it and fry it for 5 minutes with a little oil. Peel the carrot, cut it into julienne strips, add it to the onion and fry slowly.
Blanch the tomatoes in a saucepan with boiling water for 1 minute and peel and dice.
In the same casserole, place the lasagna plates and boil until al dente. Drain them well and spread them out on a kitchen towel.
Add the tomato cubes to the casserole with the onion and carrot, salt and pepper and fry for about 5 minutes.
Add the washed spinach, sauté a couple more minutes and turn off the heat.
Heat the butter in another pan, add the flour and brown it lightly. Pour in the milk and stir until the sauce thickens. Salt pepper.
Spread a baking dish with oil and place a layer of pasta and another of the sauce alternately with spinach.
Cover with the béchamel sauce, sprinkle with the grated cheese and gratin in the oven, at 180º, for 10 minutes.

Without rules. As you will see below, you can do it with any seasonal vegetable or the one you have more or hand or you like more, and even with some that you have left over from another meal; At CLARA we always bet on "Safe Food", a kitchen for use.

Pumpkin and spinach lasagna

Another version of vegetable lasagna that we love is pumpkin and spinach.

How to do it step by step

Cook a few sheets of lasagna.
Wash the spinach, bring it to a boil, drain it well and mix it with a little bechamel.
Peel onion and garlic, chop and sauté in a large skillet.
Add squash, peeled and cut into thin slices, and cook until squash is soft.
Add raisins and pine nuts and cook over low heat for a couple of minutes.
Remove from the heat, add a little bechamel and season with salt, pepper and nutmeg.
In a baking dish, with a little bechamel, alternate layers of lasagna, spinach and pumpkin sauce, and finish with bechamel and grated cheese.
Heat for a few minutes in the oven, preheated to 200º, and serve hot with toasted pine nuts on top.

Discover more easy and delicious pumpkin recipes.

Carrot lasagna with mushrooms

Now, if you want a lighter version, you can do what we have done with this vegetable lasagna with carrots and mushrooms as the star ingredient. To reduce up to 200 calories from the traditional recipe, we do without other heavier fillings and, instead, we put mushrooms, which is one of the most filling and light foods. And when it comes to making the bechamel, we use skimmed milk, in addition to reducing the flour and oil to a minimum. See recipe step by step.

If you want to lighten it even more, skip the béchamel and cover it with tomato sauce.

Spinach lasagna with cottage cheese

Another classic vegetable lasagna is spinach with cottage cheese, a delicious vegetarian dish and one of the irresistible and easy-to-make spinach recipes.

How to do it step by step

In a refractive source, put a finger of béchamel.
Top with a layer of cooked lasagna noodles.
Top with a mixture of cooked spinach and crumbled cottage cheese.
Put another layer of plates of lasagna and spinach plates with cottage cheese.
Finish off with one more layer of lasagna plates
Cover with béchamel sauce, sprinkle cheese on top and bake for 18 to 20 minutes in the oven preheated to 200 °.

More easy and irresistible dinner ideas here.

Vegan and super light lasagna

And if what you are looking for is a recipe for vegetable lasagna that, in addition to being vegetarian, is vegan, that is, it does not have any ingredients of animal origin (not even milk or cheese), you can try this version in which we have replaced the sheets pasta for zucchini and bechamel for a sauce of piquillo peppers . It is delicious and only has 114 calories.

How to do it step by step

Grind piquillo peppers with the mixer and a pinch of salt.
Make a vegetable sauce (onion, red pepper, eggplant, celery …) or prepare a ratatouille or a sanfaina.
Cut zucchini into thin slices with the help of a mandolin.
Blanch the zucchini in boiling salted water for 3 minutes and drain.
Alternate layers of zucchini and sofrito, and finish with the pepper sauce.