Vegetable lasagne is a vegetarian twist on the classic Italian meat dish, traditionally made with layers of pasta, meat, and rich sauces. Its origins date back to ancient Rome, where the earliest form of lasagne was created by layering thin sheets of dough. Over time, the dish evolved into a family favourite, and vegetable variations gained popularity for being both nutritious and delicious. Lasagne can now be found in homes worldwide, with each country adding its unique spin. In Australia, vegetable lasagne is a perfect option for those wanting a wholesome, meat free meal full of flavour.
Packed with vegetables, this lasagne provides the essentials, while being lower in fat than traditional meat versions. Using a variety of vegetables like spinach, zucchini, and carrots, you get a wide range of nutrients. The dish also offers a good balance of carbohydrates and protein, especially when adding cheese or tofu for extra protein.
Vegetable Lasagne Tips
- Roast the vegetables before layering to enhance their natural sweetness and flavour, roast them to reduce moisture in the overall dish.
- Slice vegetables evenly to ensure they cook through at the same rate, preventing some from becoming mushy while others remain undercooked. You may want to use a mandoline slicer to do this.
- Season each layer as you assemble the lasagne. This ensures that every bite is packed with flavour.
- Use fresh herbs like basil and oregano for a fresher taste, rather than relying solely on dried herbs.
- Avoid overloading with too much cheese. Balance is key, too much cheese can overpower the vegetables, making the dish too rich or trap evaporation and cause sogginess.
- Pre cook the lasagne sheets if using dried pasta. This prevents the pasta from staying hard or absorbing too much moisture. Or soaking them in warm water and allowing them to slightly dry off.
- Add a splash of balsamic vinegar to your tomato sauce for a richer, deeper flavour that pairs well with vegetables.
- Let the lasagne rest for 10-15 minutes after baking. This allows the layers to settle and makes slicing easier.
- Mix different vegetables for variety in texture and flavour zucchini, mushrooms, eggplant, and spinach all work well.
- Use a béchamel sauce for creaminess, but make sure it’s not too thick or too runny. A well made sauce binds the layers together while adding a velvety texture.
Ingredients
- 2 medium zucchinis, sliced lengthways into thin strips (about 3mm thick)
- 1 large carrot, peeled and sliced into thin rounds (about 2mm thick)
- 200g spinach, roughly chopped
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, cut into thin strips
- 400g canned diced tomatoes
- 250g ricotta cheese
- 150g mozzarella, shredded
- 60g parmesan, grated
- 250g lasagne sheets
- 50g butter
- 500ml milk
- 50g plain flour
- Salt and pepper to taste
- Olive oil for cooking
Directions
- Preheat the oven to 180°C (350°F).
- Heat olive oil in a pan and sauté the onion and garlic until softened.
- Add the bell pepper and carrots, cooking for 5 minutes until they begin to soften.
- Stir in the zucchini and spinach, cooking until the spinach wilts. Season with salt and pepper.
- In a separate pan, melt the butter and stir in the flour to form a paste. Gradually add the milk, whisking continuously to create a smooth béchamel sauce. Season with salt, pepper, and a pinch of nutmeg.
- In a baking dish, spread a layer of diced tomatoes, then top with lasagne sheets. Add a layer of vegetables, ricotta, béchamel sauce, and mozzarella.
- Repeat the layers, finishing with a final layer of béchamel and a generous sprinkle of parmesan.
- Bake in the oven for 35-40 minutes until golden brown and bubbling.
- Let the lasagne sit for 10 minutes before serving to allow it to set.
Enjoy this hearty vegetable lasagne as a main dish with a side of crisp salad or garlic bread! For a more effortless yet delicious baked meal, check out Greek Lamb and Eggplant Pasta Bake.
To slice your vegetables easier and safer, consider using a mandoline, to find the right mandoline for you, we recommend you review the following: mandoline review.
