Vegetarian Lasagna

Ingredients

• oil (For sautéing the vegetables)
• onion
• bell peppers
• salt (Used throughout, to taste)
• black pepper (Used throughout, to taste)
• leeks
• zucchini
• eggplant (Peeled, finely diced, and salted before cooking)
• garlic
• oyster mushrooms (Cut into small pieces)
• baby spinach (Add in batches)
• dry white wine (Optional splash)
• butter (Use equal parts with flour for the roux)
• all-purpose flour (Use equal parts with butter for the roux)
• milk (For the béchamel)
• nutmeg (For the béchamel)
• fresh lasagna sheets (Cook for no more than about 1½ minutes, then shock in cold water)
• cold water (For shocking the cooked lasagna sheets)
• tomato sauce (Use your favorite tomato sauce)
• cottage cheese or ricotta (The creator mentions either cottage cheese or ricotta)
• Grana Padano (Part of the grated cheese blend)
• Romano cheese (Part of the grated cheese blend)
• mozzarella (Grated or shredded)

Steps

1. 1

   Heat oil in a pot. Add the onions and bell peppers, then season with a little salt and pepper.

2. 2

   Add the leeks and zucchini. Season again with salt and pepper and cook the vegetables together.

3. 3

   Add the peeled, finely diced eggplant, followed by the garlic and small pieces of oyster mushroom. Season with another addition of salt.

4. 4

   Add the baby spinach in batches so it stays in the pot. Finish with one last pinch of salt and pepper.

5. 5

   Add an optional splash of dry white wine and let it cook down with the vegetables.

6. 6

   Transfer the cooked vegetable mixture to a strainer set over a bowl. Let it strain so the flavorful liquid drains into the bowl.

7. 7

   Make the béchamel roux with equal parts butter and flour. Melt the butter, add the flour, and stir. Cook for a couple of minutes until the roux becomes slightly toasty.

8. 8

   Add the strained vegetable liquid to the roux and stir it in.

9. 9

   Add the milk and stir until the béchamel reaches a smooth, cohesive consistency.

10. 10

    Season the béchamel with salt and pepper. Let it cook for about another minute, then add nutmeg. Set the béchamel aside.

11. 11

    Cook the fresh lasagna sheets in boiling water for no more than about 1½ minutes. Transfer them to cold water to shock them, then lay them out on a tray.

12. 12

    Lay out the lasagna sheets and cut them as needed to fit the baking dish.

13. 13

    Begin assembling the lasagna with a base layer of tomato sauce, followed by lasagna sheets.

14. 14

    Spread béchamel over the sheets, then add cottage cheese or ricotta, followed by a modest layer of the cooked vegetables.

15. 15

    Sprinkle over the Grana Padano and Romano blend, then add mozzarella.

16. 16

    Repeat the lasagna layers three more times: sheets, sauce and béchamel, cottage cheese or ricotta, vegetables, and cheese.

17. 17

    For the final layer, tuck the corners of the sheets inward. Mix any remaining vegetables into the remaining béchamel and spread it over the top.

18. 18

    Finish with a smaller amount of cheese on top, since the remaining béchamel will make the lasagna creamy.

19. 19

    Cover the lasagna and bake at about 375°F / 190°C for approximately 20 minutes.

20. 20

    Uncover the lasagna and return it to the oven for approximately 20 more minutes, until heated through and browned on top.

21. 21

    Remove the lasagna from the oven, cut out a portion, and serve.

Notes

The source does not provide ingredient quantities or specify the baking dish size. It describes four layers and gives an approximate bake time of 20 minutes covered plus 20 minutes uncovered at 375°F.

Nutrition per serving

• main
• vegetarian
• Italian
• baked
• lasagna
• comfort food