Vegetable lasagne (vegetarian)
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Average
Vegetable lasagne, compared to the meat version, is prepared easily and quickly enough. And does not leave a feeling of heaviness in the stomach. Ideal for summer.
See all recipes categories Vegetables 
5
Recipe "Lasagne vegetable (vegetarian)"
Ingredients for 4 servings
lasagne sheets
8 pcs.
zucchini (small)
1 pc.
eggplant
1 pc.
sweet pepper
1 pc.
champignons
5-6 pcs.
spinach
30 g
leek
50 g
pizza mozzarella
150 g
garlic
1 clove
milk
500 ml
flour
60 g
butter
60 g
nutmeg
to taste
salt
pinch
Step 1/9
First, make the béchamel sauce. Fry the flour in a dry pan until lightly nutty, add the butter and stir.
Step 2/9
Toast a little more until the flour is dispersed, pour in the milk, stirring intensively with a spatula.
Step 3/9
Bring to the boil, stirring constantly, and cook until the sauce thickens. Add salt and nutmeg. Set the sauce aside to cool.
Step 4/9
Cut zucchini and eggplant into thin slices or circles, leeks into rings, peppers into strips, mushrooms into slices, chop garlic. Salt the eggplant immediately.
Step 5/9
Pour a little béchamel sauce on the bottom of the baking dish, put two lasagne sheets.
Step 6/9
Top with the aubergines, zucchini, mushrooms, peppers and spinach. Add some of the garlic and leek.
Step 7/9
Pour over a couple of spoonfuls of sauce, cover with lasagne sheets and repeat layers several times.
Step 8/9
Pour the top layer with béchamel sauce, put the mozzarella circles.
Step 9/9
Place the lasagne in an oven preheated to 190C for about 25-30 minutes.
Ingredients for 4 servings
lasagne sheets
8 pcs.
zucchini (small)
1 pc.
eggplant
1 pc.
sweet pepper
1 pc.
champignons
5-6 pcs.
spinach
30 g
leek
50 g
pizza mozzarella
150 g
garlic
1 clove
milk
500 ml
flour
60 g
butter
60 g
nutmeg
to taste
salt
pinch
Nutritional value per 100 g
Calories
177 kcal
Proteins
8 g
Fats
9 g
Carbohydrates
17 g
Saturated fat
4 g
Dietary fiber
2 g
Added sugar
0 g
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