Vegetarian lasagna

Vegetarian lasagna

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Recipesof thevegetarian lasagna: vegetarian lasagna red or white, many variations based on seasonal vegetables.

Thevegetarian lasagnathey are a valid alternative to the classic lasagna recipe red with meat and ragù. On this page we will see nice recipes ofvegetarian lasagnato obtain tasty dishes.

How to prepare a good one lasagna without meat? Using alternative and even tastier ingredients!

To prepare excellent vegetarian lasagna, respect the seasonality of the products and buy quality ingredients. The flavor of a good dish is only partially guaranteed by the chef's experience, the quality of the raw materials used is very decisive. Let's start immediately with the recipe for red vegetarian lasagna.

Recipe: red vegetarian lasagna

The ingredients for four people:

  • 8 sheets of lasagna
  • 3 eggplants
  • 8 slices of smoked provola
  • 150 grams of cottage cheese
  • 1 clove of garlic
  • Ripe tomatoes (or tomato sauce or even peeled tomatoes)
  • Salt and pepperjust enough
  • Grated Parmesan cheese
  • Extra virgin olive oil

How to make red vegetarian lasagna

  • 1) Cut the aubergines into thin slices and grill them.
  • 2) Prepare the dressing by first frying the garlic in a fairly large pot and then adding the ripe tomatoes cut into large cubes. Those who do not prefer the taste of tomato skin can use peeled tomatoes in a jar or, again, a tomato paste with chopped pulp.
  • 3) Salt the sauce and cook until it is reduced to the consistency you like best.
  • 4) Boil the lasagna for a few minutes in boiling salted water. Drain the lasagna very al dente. I recommend removing them quickly from the water to prevent the lasagna from being too overcooked.
  • 5) Place the lasagna in a colander and pour cold water over it. Transfer the lasagna on a shelf, shake carefully not to make them break.
  • 6) With the sauce, dirty the bottom of the oven dish and then place a layer of lasagna sheets. Add a very thin layer of ricotta, a layer of eggplant and one of cheeses (Parmesan and provola). Season with the sauce again and add a new layer of lasagna.
  • 7) Repeat step six until you run out of ingredients.

This just seen is a very light recipe, to turn it into onelight vegetarian lasagna, it is possible to avoid frying the garlic and season the tomato only with salt, pepper and basil.

Recipe: white vegetarian lasagna

The ingredients for 4 people:

  • 250 grams of lasagna
  • 300 grams of champignon mushrooms
  • 50 grams of flour
  • 2 courgettes
  • 2 tomatoes
  • 1 leek
  • 2 bunches of courgette flowers
  • 120 grams of Parmesan cheese
  • 2 carrots
  • 2 courgettes
  • 1 stick of celery
  • 1 clove of garlic
  • 2-3 sprigs of thyme
  • 1/2 liter skimmed milk


  • Clean and chop the vegetables, including the champignons. Prepare a white vegetable ragù by browning the vegetables in a non-stick pan placed over low heat.
  • Prepare the béchamel with flour and cold milk: toast the flour in a saucepan over medium heat, gradually add the cold milk and stir for about 10 minutes until the sauce is thick. Add salt, pepper and nutmeg.

  • Take an ovenproof dish large enough to accommodate your lasagna. Blanch the lasagna for a few minutes by placing it in boiling salted water. Drain them as described in the previous recipe and let them cool.
  • Dirt the bottom of the pan with the béchamel.
  • Fill the bowl with a layer oflasagnaand a layer of vegetable ragù. Continue until you finish the ingredients by adding grated Parmesan cheese and béchamel in each layer.

Recipe: vegetarian parmesan lasagna

Thereparmesan lasagnait's arecipeof thevegetarian lasagnawhich involves the moderate use of tomato paste. They are among the red vegetarian lasagna, however, if the intention is to prepare white vegetarian lasagna, just replace the tomato with bechamel or completely omit the puree and use some fresh tomatoes.

Here are the ingredients for 8 people.

  • 3 large eggplants (about 1 kg)
  • extra virgin olive oil
  • 1 clove of garlic
  • 500 ml of tomato sauce
  • fresh basil
  • 250 gr of fresh pasta for lasagna
  • 300 gr of sheep's milk ricotta
  • 80 gr of grated Parmesan cheese
  • butter
  • salt
  • pepper

Please note, for this recipe, ideally, your pan should be 22 × 30 cm.

Here's how to make vegetarian lasagna:

  1. Slice the aubergines, each slice should be half a centimeter.
  2. Fry the aubergines a few at a time, using hot oil. Remove from the heat when they are just golden.
  3. Place it on absorbent paper to remove excess oil.
  4. Aside, heat the oil in a saucepan with the crushed garlic clove. Add the tomato sauce, a little water, salt and pepper. Cook for 15 minutes.
  5. On the bottom of a rectangular baking dish, spread a thin layer of tomato sauce and a layer of pasta, slightly overlapping the sheets of pasta.
  6. Add a layer of aubergines, a little ricotta and sprinkle with Parmesan. Add a spoonful of tomato sauce.
  7. Continue making layers of pasta and layers of eggplant until you run out of ingredients. The last layer must be given by the aubergines.
  8. Bake in a preheated oven (180 ° C) for 25 minutes.
  9. Let it cool for 10 minutes before serving.

To make the dish more consistent, you can add to yoursvegetarian lasagnaalso of smoked provola; the smoking blends perfectly with the sweet flavor of the aubergine.

Recipe: vegetarian lasagna with zucchini

They are simple to prepare and represent a nutritious dish thanks to the presence of zucchini and courgette flowers. Zucchini have remarkable nutritional and beneficial properties; they contain vitamin A, vitamins B1, B2, B3, B5, B6 and vitamin C. Not to be outdone the courgette flowers; they are in fact a good source of vitamins A, C, B1, B2, B3, B9, iron, calcium, magnesium, phosphorus and potassium.

For the complete recipe of vegetarian zucchini lasagna we refer you to the pageLasagna with zucchini.

Video: Vegetable Lasagna Recipe - Laura Vitale - Laura in the Kitchen Episode 558 (May 2022).


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