Hearty Vegetable Lasagna
Casserole
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Cook Time
2 h 5 min
Servings
6
Difficulty
Medium
Prep Time
90 Min
Description
This hearty vegetable lasagna is an absolute highlight for anyone who loves vegetarian food! I like to make it when I have many guests because it is so easy to prepare. The recipe is a bit more complex, but the taste makes up for every minute. The combination of zucchini, mushrooms, peppers and carrots, embedded in a creamy béchamel sauce and spicy tomatoes, is simply unbeatable. A dab of marjoram to garnish rounds off the dish perfectly. Ideal for a cozy dinner with friends or family!
Ingredients (21 ingredients)
-
150 g Onions
-
2 clove Garlic
-
250 g Zucchini
-
200 g Mushrooms
-
150 g Carrots
-
1 piece red bell pepper
-
1 piece yellow bell pepper
-
2 tbsp Oil
-
1 tbsp Sugar
-
212 ml chunky Tomatoes
-
to taste Salt
-
to taste Pepper
-
1 tsp dried Herbs of Provence
-
30 g Butter or margarine
-
30 g Flour
-
150 ml Vegetable stock (instant)
-
300 ml Milk
-
125 g grated Gouda
-
to taste grated Nutmeg
-
9 piece Lasagna sheets
-
to taste Marjoram
Preparation (9 steps)
Chop onions and garlic
Place 150 g onions in the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for another 3 sec./speed 7. Use the spatula to push everything down from the edge.
Prepare vegetables
Add 2 tbsp oil to the mixing bowl and sauté for 3 min./120°C/speed 1. Dice 250 g zucchini, 200 g mushrooms, 150 g carrots and 200 g each of red and yellow peppers.
Sauté vegetables
Add the diced vegetables to the mixing bowl, add 1 tbsp sugar, salt and pepper and sauté for 5 min./120°C/speed 1.
Add and season tomatoes
Add 1 can (212 ml) of chunky tomatoes and 1-2 tsp of dried Herbs of Provence to the mixing bowl, season with salt and pepper and simmer for 5 min./100°C/speed 1.
Prepare Béchamel sauce
Add 30 g butter or margarine to the mixing bowl and melt for 2 min./100°C/speed 1. Add 30 g flour and sauté for 2 min./100°C/speed 2.
Finish Béchamel sauce
Add 150 ml vegetable stock and 300 ml milk to the mixing bowl, season with salt, pepper and grated nutmeg and cook for 5 min./90°C/speed 3. Add 50 g grated Gouda and stir in for 1 min./60°C/speed 2.
Layer lasagna
Grease a casserole dish (approx. 2 liters). Alternate layers of béchamel sauce, 9 lasagna sheets and vegetables in the dish. Finish with lasagna sheets and vegetables.
Bake lasagna
Sprinkle 75 g grated Gouda over the lasagna. Bake in a preheated oven (electric oven: 200 °C/convection oven: 175 °C/gas: level 3) for approx. 35 minutes.
Garnish and serve
Garnish the finished vegetable lasagna with marjoram and serve.
Finished cooking? Great! 🎉
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Created by
Julia Meier
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Milk
- Celery
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