Delight in layers of flavour with our Vegetable Lasagna recipe. Perfectly cooked pasta sheets embrace a harmonious blend of sautéed vegetables, spinach, and a rich tomato sauce. Each forkful unveils a symphony of textures and tastes, celebrating the essence of Italian comfort food. Whether enjoyed as a hearty meal or shared among friends and family, our Vegetable Lasagna promises a wholesome, palate-pleasing experience that embodies the heartiness of vegetables and the timeless allure of lasagna.
- 50 g Butter
- 50 g Flour
- 400 mls Milk
- 1 tbsp Oil
- 2 Onion Diced
- 6 cloves Garlic Minced
- 1 Zucchini Dicced
- 2 Eggplant Diced
- 1 Capsicum Diced
- 5 tbsp Tomato Chopped Canned
- 2 tsp Basil Dried
- 1 tsp Oregano Dried
- 1 tsp Thyme Dried
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 packet Lasagna Sheets
- 200 g Mozzarella Shredded
- 50 g Parmesan Shredded
In a saucepan, melt the butter under medium heat; then add the flour to make a roux and cook through. The roux should not be brown.
Slowly add in the milk in parts and whisk through until silky smooth thick sauce.
In a pot on medium high heat, saute the onion and garlic with a little oil until sweated through.
Add in your other vegetables (zucchini, eggplant, capsium) and continue to saute until cooked.
Lastly add in herbs and chopped tomato and add approx 100 mls of water and cook through until thick-ish and chunky. This should take approx 10-15 minutes. Do not over reduce - you will need some water content in the ragu to cook the pasta sheets later.
Season with salt and pepper and set aside to cool.
In a appropriate baking tin start layering you lasagna with layers of lasagna pasta sheets, ragu, beschamels until finished.
To finish the top add you Parmesan and mozzarella and bake in the oven at 180 deg C for about 20 mins at the bottom rack or until the pasta sheets are cooked through.