Easy and quick vegetarian lasagna

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This vegetarian lasagna is easy and quick to prepare. The classic meat sauce is replaced by the red sauce* with lentils. All accompanied by homemade bachamel sauce and melted cheese.


Easy and quick vegetarian lasagna
Preparation time
Cooking time
Waiting time 5m

Ingredients

For 4 Person(s)

Ingredients

  • 1 tbsp olive oil
  • 1 small carrot
  • 1 celery stalk
  • 0.5 red onion
  • 1 can lentils
  • 500 ml tomato passata (I used Italian Pomi passata)
  • 1 bay leaf
  • salt and pepper to taste
  • Worcestershire sauce to taste
  • 250 g fresh lasagna sheets
  • 200 g mixed cheese of your choice (I used mozzarella and scamorza)
  • grated parmesan cheese
  • 500 ml bechamel sauce

Easy and quick vegetarian lasagna Directions

  1. For this recipe I used Pomì L + passata - tomato passata with 50% more lycopene. It turned out to be dense, fragrant and full of flavor. With an intense and bright red color.

    lasagna vegetale 01
  2. For this recipe I used previously prepared 500 ml of bechamel sauce. I used 50 grams of butter, 50 grams of flour and 500 ml of milk. The recipe for how to prepare the classic bechamel sauce can be found here.

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  3. Heat the olive oil in a pan. Add onion, carrot and celery previously cut into small cubes. Cook for about 5 minutes until the vegetables are tender.

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  4. Add previously drained and rinsed lentils. Cook over medium heat for another minute or two while stirring continuously.

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  5. Add tomato passata, bay leaf and a few drops of Worcestershire sauce. Stir and cook over medium heat until the sauce thickens and does not become aromatic - about 10 minutes. Taste and adjust with salt and pepper and Worcestershire sauce if necessary. Discard the bay leaf.

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  6. In a rectangular pan (35 x 20) add a layer of tomato sauce, cover with fresh lasagna sheets. Create the lasagna by alternating bechamel, lentil sauce, sliced ​​cheese and pasta.

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  7. Cover your lasagna with the rest of the bechamel and lentil sauce and add grated Parmesan cheese.

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  8. Bake in preheated static oven at 220 ° C following the manufacturer's cooking times. In general 20 to 30 minutes. Remove the pan from the oven and leave to cool down for at least 5 minutes before serving.

    lot of love. B.

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Recipe notes

This recipe comes from the collaboration with Pomì - a company specialized in the production of tomato passata, paste, sauce and special products based on high quality tomato.

Nutrition facts

(vegetarian)
Per Serving

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