Vegetarian Lasagna
ID: ee5ad45f...
A delicious, rich vegetarian lasagna loaded with onions, bell peppers, zucchini, leeks, eggplant, mushrooms, and spinach, layered with fresh pasta sheets, tomato sauce, mozzarella, and a flavorful homemade bechamel sauce.
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🍳 Cooking Flow
Saute and strain the seasoned vegetables, reserving the flavorful liquid. → Make a bechamel sauce using the roux, reserved vegetable liquid, milk, and nutmeg. → Parboil the fresh lasagna sheets for up to 1.5 minutes and shock in cold water. → Layer lasagna sheets, tomato sauce, bechamel, vegetables, and cheeses four times. → Bake covered with foil at 375°F for 20 minutes, then uncovered for another 20 minutes.
Cooking Steps
Brief Cooking Order
Saute and strain the seasoned vegetables, reserving the flavorful liquid. → Make a bechamel sauce using the roux, reserved vegetable liquid, milk, and nutmeg. → Parboil the fresh lasagna sheets for up to 1.5 minutes and shock in cold water. → Layer lasagna sheets, tomato sauce, bechamel, vegetables, and cheeses four times. → Bake covered with foil at 375°F for 20 minutes, then uncovered for another 20 minutes.
Introduction
A delicious, rich vegetarian lasagna loaded with onions, bell peppers, zucchini, leeks, eggplant, mushrooms, and spinach, layered with fresh pasta sheets, tomato sauce, mozzarella, and a flavorful homemade bechamel sauce.
Step 1
Heat olive oil in a pot, then saute the diced onions and bell peppers. Season with salt and pepper.
Step 2
Add the sliced leeks and diced zucchini to the pot. Season with more salt and pepper.
Step 3
Stir in the peeled, finely diced, and pre-salted eggplant.
Step 4
Add minced garlic, chopped oyster mushrooms, and another pinch of salt.
Step 5
Add baby spinach in batches to avoid overflowing, then give it a final seasoning of salt and pepper.
Ingredients List
Important Notes
Pre-salting the diced eggplant helps draw out excess moisture and bitterness before cooking.
Straining the cooked vegetables ensures the lasagna doesn't become watery, while capturing the liquid injects maximum flavor into the bechamel.
Adding spinach in batches prevents it from spilling out of the pot as it wilts down.
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