Vegetarian lasagna, tasty recipe for skeptics

We are used to thinking of lasagna in their traditional guise, that is to say that with meat sauce, snubbing any other variant. The vegetarian lasagna that I propose today are really tasty. I created them specifically to conquer even the most skeptical palates. They are ideal for bringing to the table a unique dish that is different from usual. If you have a vegetarian guest for dinner, they will definitely like these lasagna. It is also a great way to get kids to eat vegetables too. Depending on the season, you can decide which vegetables to use, or use frozen ones. My version was enhanced by basil and cheese pesto, so as to create a tasty recipe. They are excellent because they can be prepared in advance, even the day before, and baked at the last moment. You can also freeze themboth cooked and raw, to have something ready in case of emergency.

Ingredients for 4 people

Dry pasta for lasagna: 200 g
Bechamel: 500 ml
Large carrot: 1
Large courgette: 1
Peas: 150 g
Pesto: 50 g
Spring onion: 1
Grated cheese: 50 g
Asiago: 100 g
Evo oil: to taste
Salt to taste
Pepper as needed

Preparation: 40 minutes
Cooking: 35 minutes
Total: 75 minutes
Calories: 330 kcal / 100 g

Preparation

Preparing vegetarian lasagna is pretty simple.

First, cut the zucchini and carrots into cubes. If you want you can also add peppers and aubergines.

Finely chop the spring onion (or shallot, leek, onion).

Put the diced vegetables in a pan with the spring onion and two generous spoons of oil. Brown quickly then put half a glass of water, cover and cook.

Finally, season with salt and if necessary remove the lid to evaporate the excess water.

Meanwhile, prepare the béchamel (even without butter), keeping it rather soft.

Slice the Asiago cheese.

Let’s start composing the lasagna. Spread a thin layer of béchamel on the bottom of a baking dish, place the lasagna sheets on it. You can use the dry ones or the fresh ones from the refrigerated counter.