Vegetarian Lasagne
Indulge in the ultimate comfort food with this hearty and flavorful Vegetarian Lasagne, perfect for family dinners or entertaining guests. Layers of tender lasagne noodles are intertwined with a rich tomato and spinach filling, earthy mushrooms, and a creamy homemade béchamel sauce, all topped with a blend of gooey mozzarella and sharp parmesan cheese. Packed with wholesome vegetables and seasoned with aromatic oregano and nutmeg, this vegetarian lasagne delivers bold flavors in every bite. Easy to assemble and baked to golden bubbly perfection, this dish is the epitome of satisfying vegetarian comfort food. Ready in just over an hour and serving up to six, it’s a crowd-pleaser that pairs beautifully with a crisp green salad or garlic bread.
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Recipe Information
Ingredients
- 12 pieces Lasagne noodles
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 300 grams Spinach
- 700 ml Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Butter
- 50 grams All-purpose flour
- 600 ml Milk
- 0.25 teaspoon Nutmeg, ground
- 200 grams Grated mozzarella cheese
- 50 grams Grated parmesan cheese
Instructions
Preheat the oven to 180°C (350°F).
Bring a pot of salted water to a boil and cook the lasagne noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated, about 7-8 minutes.
Stir in the spinach and cook just until wilted, about 2 minutes.
Add the tomato sauce, oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 5 minutes, then remove from heat.
To make the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux.
Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with a pinch of salt, black pepper, and nutmeg.
To assemble the lasagne, spread a thin layer of the tomato and spinach mixture on the bottom of a 9x13 inch (23x33 cm) baking dish. Place a layer of noodles over the sauce.
Spread a portion of the béchamel sauce over the noodles, then sprinkle with a layer of grated mozzarella cheese.
Continue layering with the remaining ingredients: tomato and spinach mixture, noodles, béchamel sauce, and mozzarella until all ingredients are used, finishing with béchamel sauce and a generous sprinkle of both mozzarella and parmesan cheese on top.
Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne cool slightly before slicing and serving.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 561 mg | 43% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1139 mg | 24% | |
*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.
