Vegetarian Lasagna Bolognese
Indulge in the hearty comfort of Vegetarian Lasagna Bolognese, a satisfying twist on the classic Italian favorite. This recipe features a rich, slow-simmered vegetable Bolognese made with earthy mushrooms, zucchini, and a medley of aromatic veggies, layered with creamy homemade béchamel sauce, no-boil lasagna sheets, and a generous blend of Parmesan and mozzarella cheese. A dash of red wine deepens the flavor, but it's optional for a family-friendly version. Perfectly baked to bubbly, golden perfection, this luscious vegetarian lasagna is easy to prepare, takes just 25 minutes of prep time, and serves six, making it ideal for weeknight dinners or special occasions. Whether you're catering to vegetarians or simply craving a meat-free alternative, this recipe promises to delight every palate with its irresistible layers of flavor.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 2 medium, finely chopped Carrot
- 2 finely chopped Celery stalks
- 3 cloves, minced Garlic
- 250 grams, finely chopped Mushrooms
- 1 medium, finely chopped Zucchini
- 800 grams, crushed Canned tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 125 milliliters Red wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.25 teaspoon Ground nutmeg
- 250 grams, no-boil Lasagna sheets
- 100 grams Grated Parmesan cheese
- 200 grams, shredded Mozzarella cheese
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes until softened and slightly golden.
Stir in the garlic, mushrooms, and zucchini, and cook for another 5 minutes until the mushrooms have released their moisture.
Add the crushed tomatoes, tomato paste, oregano, basil, red wine (if using), salt, and pepper. Bring to a simmer, cover, and let it cook gently for about 20-25 minutes, stirring occasionally.
Meanwhile, heat the butter in a separate saucepan over medium heat. Add the flour and stir continuously for about 1-2 minutes until smooth and lightly golden.
Gradually whisk in the milk, maintaining a steady stir to prevent lumps. Cook the béchamel sauce for about 5 minutes until it thickens. Stir in the nutmeg and set aside.
Preheat your oven to 180°C (350°F).
Spread a thin layer of vegetable Bolognese sauce on the bottom of a baking dish. Place a layer of lasagna sheets over the sauce.
Spread a portion of the béchamel sauce over the lasagna sheets, followed by a sprinkle of Parmesan and a handful of mozzarella.
Repeat the layers (Bolognese, lasagna sheets, béchamel, cheeses) until all the ingredients are used, finishing with a final layer of béchamel topped with cheeses.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes or until the top is golden and bubbling.
Allow the lasagna to rest for about 10 minutes before slicing and serving. Enjoy your Vegetarian Lasagna Bolognese!
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 9685 mg | 421% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 100.4 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 3764 mg | 290% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6644 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
