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Vegetarian Lasagna

20 INGREDIENTS • 13 STEPS • 2HRS

Vegetarian Lasagna

Recipe

4.5

2 ratings
This vegetarian lasagna still tastes so meaty. It has a luscious filling packed with mushrooms and other vegetables, along with lots of bechamel and cheese!
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This vegetarian lasagna still tastes so meaty. It has a luscious filling packed with mushrooms and other vegetables, along with lots of bechamel and cheese!
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

2HRS

Total Time

$2.02

Cost Per Serving

Ingredients

Servings
8
us / metric
Filling
Cremini Mushroom
455 g
Cremini Mushrooms
Garlic
4 cloves
Garlic
Onion
1
Onion
cut into small chunks
Carrot
1
Carrot
peeled and cut into small chunks
Celery
1 stalk
Celery
cut into small chunks
Red Bell Pepper
1
Red Bell Pepper
deseeded and cut into small chunks
Broccoli
1 head
Broccoli
cut into small florets, with the stem diced too
Olive Oil
1 dash
Olive Oil
Whole Milk Ricotta Cheese
905 g
Whole Milk Ricotta Cheese
Fresh Basil
4 Tbsp
Roughly Chopped Fresh Basil
plus more for garnish
Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Salt
2 pinches
Salt
Freshly Ground Black Pepper
2 pinches
Freshly Ground Black Pepper
Bechamel and Assembly
Butter
90 mL
Butter
All-Purpose Flour
45 g
All-Purpose Flour
Milk
720 mL
Milk
Salt
1 pinch
Salt
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Lasagna Noodles
16
Lasagna Noodles
about a box
Shredded Mozzarella Cheese
225 g
Shredded Mozzarella Cheese

Nutrition Per Serving

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Calories
712
Fat
43.1 g
Protein
36.6 g
Carbs
50.6 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1
First, make the filling. Set up a food processor and put the Cremini Mushrooms (455 g) in its bowl. Pulse them until finely chopped to make room for the rest of the vegetables.
step 2
Then add in the Garlic (4 cloves), Onion (1), Carrot (1), Celery (1 stalk), Red Bell Pepper (1), and Broccoli (1 head) to the food processor bowl. Run the processor until it becomes pasty but still has some texture.
step 3
Heat the Olive Oil (1 dash) in a large skillet with deep sides over medium-heat. Add the veggies and aromatics to the pan and let them cook through and become fragrant for about 6-8 minutes.
step 4
While the mixture cooks, get a large pot of water on to boil for the lasagna. Then transfer the mixture to a large mixing bowl when it is done and set it aside to cool.
step 5
Use the same skillet to make the bechamel since it has a flavorful veggie base. Melt the Butter (90 mL) in the skillet still over medium high heat. Whisk in the All-Purpose Flour (45 g) and keep whisking them together until you have a thick, golden paste.
step 6
Keep whisking while you slowly pour in the Milk (720 mL) until you have a lovely white sauce. Whisk in the Salt (1 pinch) and Ground Nutmeg (1/4 tsp) then let the sauce simmer and thicken for 10-15 minutes.
step 6 Keep whisking while you slowly pour in the Milk (720 mL) until you have a lovely white sauce. Whisk in the Salt (1 pinch) and Ground Nutmeg (1/4 tsp) then let the sauce simmer and thicken for 10-15 minutes.
step 7
Keep whisking it occasionally so that it doesn't become lumpy. While the bechamel cooks, finish the filling by stirring the Whole Milk Ricotta Cheese (905 g), Fresh Basil (4 Tbsp), Parmesan Cheese (4 Tbsp), Salt (2 pinches), and Freshly Ground Black Pepper (2 pinches) into the bowl with the veggies thoroughly.
step 7 Keep whisking it occasionally so that it doesn't become lumpy. While the bechamel cooks, finish the filling by stirring the Whole Milk Ricotta Cheese (905 g), Fresh Basil (4 Tbsp), Parmesan Cheese (4 Tbsp), Salt (2 pinches), and Freshly Ground Black Pepper (2 pinches) into the bowl with the veggies thoroughly.
step 8
The water should be boiling by this point, so boil the Lasagna Noodles (16) until tender for about 8 minutes. Drain them and set them aside to cool enough to handle.
step 9
Preheat the oven to 350 degrees F (180 degrees C).
step 10
Get out a 9x13-inch lasagna pan. Spread a thin layer of the bechamel sauce on the bottom of the pan, then lay out 4 lasagna noodles on top of the sauce.
step 11
Spread another thin layer of bechamel on top of the noodles, followed by a thick, generous layer of the veggie filling and a big handful of Shredded Mozzarella Cheese (225 g) sprinkled on top. You will probably only use about half of the filling. Freeze the rest for later use, it keeps for months!
step 12
Repeat this layering twice more to have 3 layers total. Then lay out the final 4 lasagna noodles on top, followed by the remaining bechamel in a thick layer and the rest of the mozzarella.
step 12 Repeat this layering twice more to have 3 layers total. Then lay out the final 4 lasagna noodles on top, followed by the remaining bechamel in a thick layer and the rest of the mozzarella.
step 13
Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top. Let it set for a few minutes and sprinkle more chopped basil on top. Then cut and serve! Makes great leftovers too.
step 13 Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top. Let it set for a few minutes and sprinkle more chopped basil on top. Then cut and serve! Makes great leftovers too.
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