Recipe: Tasty Vegetarian Lasagna

Vegetarian Lasagna. Vegetable Lasagna Veggie lasagna with plenty of cheesy wonderfulness. I used a tomato sauce base for this one. Sliced mushrooms, red bell pepper, and shallots are layered with three cheeses and a homemade white sauce in this delicious vegetarian lasagna.

This is a BIG statement coming from vegetarians. Now, you may ask, why a vegetarian lasagna? A veggie lasagna can be especially helpful around holiday meals when you are trying to figure out what to serve cousin Judy and uncle Joe who won't eat turkey, goose, roast beef, or whatever the main meat dish is of the meal. You can have Vegetarian Lasagna using 18 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Vegetarian Lasagna

1. Prepare 6 tablespoons of olive oil (A+B).
2. It's 1 of medium red onion (A+B).
3. Prepare 1 handful of almonds (A).
4. Prepare 1 bag of washed fresh spinach (A).
5. It's 1 box of ricotta cheese (A).
6. Prepare 1 pinch of cayenne pepper (A).
7. It's of Paprika powder (A).
8. Prepare Half of a cup of brown lentils (B).
9. You need 1 of medium tomato (B).
10. You need 50 grams of non salted butter (C).
11. It's Half of a liter full fat milk (C).
12. You need 2 of TBP white all purpose flour (C).
13. You need of Ground nutmeg (C).
14. You need Clove of (C).
15. You need 2 of bay leaves (C).
16. You need to taste of Salt and pepper.
17. It's 6 sheets of Lasagna.
18. Prepare 250 g of Mozzarella cheese.

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary. This recipe may be baked immediately after assembly. This vegetable lasagna recipe is a reader favorite!

Vegetarian Lasagna step by step

1. Roast the almonds in a pan on medium heat..
2. With mortar and pestel mash your almonds with a bit of olive oil and keep aside..
3. Finely dice the onion..
4. Fry half the amount of diced onion in 3 TBP of olive oil..
5. Add the chopped spinach to the onions. Cover the pan till the spinach is cooked..
6. Combine the cooked spinach, the mashed roasted almonds and the ricotta cheese in a bowl. Add salt, pepper, paprika powder and cayenne pepper to taste. Mix all ingredients and set aside..
7. Boil the lentils in water until soft. You can start this step early on to save time..
8. Fry the other half of the onion in a pan with 3 tablespoons of olive oil..
9. Mince the tomato and add to the onions..
10. Add the tomato paste and the salt and pepper. Add the soft lentils on top and continue till cooked and well constituted..
11. In two casseroles one will contain the milk with the spices while the other will contain the butter. When the butter melts, add thd flour a tablespoon at a time to the butter using a flour sifter and whisk the flour and butter mixture..
12. Add the hot milk slowly to the butter and flour while whisking till all the milk quantity is added. Keep stirring till we get a thick consistency..
13. Layer out 2 sheets of lasagna in the bottom of the lasagna tray..
14. Add the ricotta and spinach layer. Then layer out 2 more sheets of lasagna on top of the ricotta..
15. Add the lentils on top and place 2 more sheets of lasagna over the lentils..
16. Pour the bechamel sauce at the top. Add grated mozzarella cheese as the topmost layer..
17. Put in the oven uncovered for thirty minutes at 180 degrees C. You can tell it's ready when its top acquires a slightly golden color..
18. Let rest out of the oven for about 20 minutes before cutting and serving in plates. Enjoy and send me your pictures..

Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.

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