La Bella Ro

Vegetarian Lasagna

Vegetarian Lasagna
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

INGREDIENTS FOR THE EGG PASTA

  • Type 00 flour 1 ½ cup (200 g)
  • Eggs 2

FOR THE BÉCHAMEL SAUCE

  • Whole milk 4 ¼ cups (1 l)
  • Butter 3.5 oz (100 g)
  • Nutmeg 1 pinch
  • Type 00 flour -3 cups (100 g)
  • Fine salt -to taste
  • Black pepper -1 pinch

FOR THE FILLING

  • Champignon mushrooms 3 ½ cups (250 g)
  • Carrots 1 ½ cup (200 g)
  • Broccoli 2 cups (250 g)
  • Extra virgin olive oil 2 tbsp (30 g)
  • Fine salt to taste
  • Zucchini- 6 oz (170 g)
  • Red onions -1 cup (200 g)
  • Datterino tomatoes 1 cup (200 g)
  • Thyme to taste
  • Black pepperto taste

Preparation

Veggie lover lasagna may be a lighter and more colorful form of oven-baked lasagna, a cherished to begin with course for both grown-ups and children, and the undisputed hero of numerous Italian families’ Sunday snacks! With its top notch layers of vegetables and béchamel, scattered with lean sheets of great custom made puff pastry, veggie lover lasagna will overcome indeed the foremost troublesome palates! We like to think of this formula a bit like a ‘sketch’, a beginning point to improve or change agreeing to taste or nature: a palette that in summer colors up with peppers and eggplants, where in spring asparagus and snap peas pop up, and in winter pumpkin, beetroot, cauliflower … anything the season or event, this fast vegan formula will improve your happy menus with smells and colors, or gotten to be a significant and veritable single dish, to be delighted in in liberal parcels.

To remain on the topic of veggie lover lasagna, too attempt the variation with pesto and zucchini!

To prepare Vegetarian Lasagna, start by making the egg pasta. Pour the flour into a bowl 

  1. keeping about 1.7 oz aside. In a separate bowl, beat the eggs, then add them to the flour
  2. and start kneading until you’ve mixed the ingredients well
  3. At this point, transfer the mixture onto a pastry board and work it
  4. adding the flour kept aside as needed, until you get a smooth, firm, and elastic dough which you will shape into a sphere
  5. Wrap it in food wrap
  6. and let it rest for about 30-60 minutes outside the fridge in a cool and dry place.
  7. In the meantime, take care of preparing the béchamel. Pour the butter into a saucepan
  8. let it melt gently then add the sifted flour, stirring quickly
  9. Once you’ve got a hazelnut-colored roux, add the boiling milk
  10. and stir again.Season your béchamel with a pinch of pepper
  11. salt, a grating of nutmeg
  12. and continue cooking, always stirring for 5-6 minutes, until it reaches the right density. At this point, transfer the béchamel into a bowl and cover with plastic wrap touching the surface
  13. Wash all the vegetables and start cutting them. The carrots should be peeled and cut into julienne
  14. for the broccoli only the florets are needed
  15. and the onion should be finely sliced
  16. Trim the zucchinis and cut them into julienne as well
  17. and also cut the cherry tomatoes in half 
  18. Once all the vegetables are prepared, pour the oil into a pan and first add the carrots
  19. cook for a couple of minutes and then add the broccoli too. Deglaze with a bit of water
  20. cover with a lid and let cook for 3-4 minutes. At this point, also add the onions
  21. and then the zucchinis
  22. and mushrooms
  23. Let the vegetables cook, stirring occasionally, and only when they are cooked, season with salt and pepper, then turn off the heat and add cherry tomatoes and thyme
  24. By now your egg dough will have rested, take the dough, divide it in half
  25. and roll it out with a pasta machine
  26. Go over it, reducing the thickness each time
  27. until you reach a thickness of about 0.08 inches. Once you have the sheets, make sure to cut out 8 rectangles measuring 6×8 inches
  28. At this point, blanch them for 1 minute in slightly salted boiling water
  29. drain them and place them on a tray lined with a kitchen towel
  30. If you prefer, you can quickly pass the pasta sheets through a bowl with cold water to stop the cooking, then spread the rectangles again on a clean dish towel, but the important thing will be to lay out the various rectangles well stretched out and without overlapping.
  31. Once the pasta is cooked, take a baking dish 12×8 inches, add 2 or 3 tablespoons of béchamel
  32. and spread it over the entire surface of the dish. Place 2 rectangles of pasta, side by side, cover with more béchamel, sprinkle with grated cheese
  33. and place 1/3 of the vegetables
  34. Cover with another two sheets of pasta
  35. and proceed in this way for two more layers, until all the ingredients are used up. When you get to the last layer of béchamel
  36. sprinkle with more grated cheese, cover with the vegetables and bake in a preheated conventional oven at 350°F for 20 minutes, then turn on the grill and cook for another 5 minutes. Take your vegetarian lasagna out of the oven.
  37. and serve it while still hot.

Storage

Vegetarian lasagna can be stored in the fridge covered with plastic wrap for a maximum of 1-2 days. It can be frozen either uncooked or cooked.

Notes

If you follow a vegetarian diet that excludes not only meat and fish but also cheeses made with animal rennet, you can replace the ingredient with a similar cheese made with vegetable rennet.

Tips

The beauty of vegetables is that there are so many different kinds each season! Let yourself be guided by seasonality to vary the ingredients of your vegetarian lasagna by adding Brussels sprouts, diced pumpkin, fresh peas, julienned turnips, or whatever the garden and imagination suggest to you!

Source: Giallo Zafferano

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