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 cook Vegetarian lasagna using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian lasagna

1. You need 2 of large courgettes.
2. You need 2 of aubergines (eggplants in US).
3. You need 2 of onions.
4. You need 4 cloves of garlic.
5. You need 1/2 of red pepper.
6. It's 1/2 of green pepper.
7. You need 400 gr. of tin chopped tomatoes.
8. Prepare 1 of heaped teaspoon honey (or sugar).
9. Prepare 200 gr. of cheddar cheese.
10. Prepare 200 gr. of parmesan cheese.
11. You need 1 of vegetable stock cube.
12. You need 1 of small glass white wine.
13. Prepare 3 tbsp. of olive oil.

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 instructions

1. Wash all the fresh ingredients well. With a sharp knife, carefully cut the courgettes into long thin strips like this and chop all the veg into small pieces (see third step photo for size).
2. Chop the garlic and sauté in a large pan with the olive oil.
3. Add all the chopped vegetables to the pan, stir well on a high heat for a few minutes.
4. Lower the heat to minimum and cook for five more minutes, stirring all the time so that nothing sticks to the bottom of the pan.
5. Add the tin of tomatoes, the white wine and turn up the heat. When it starts to boil, turn down to moderate again and add the crumbled stock cube and the honey. Stir well, cover and leave over a low heat for 10 minutes..
6. Put the oven on at 200º. Put a generous layer of the sauce into an oven dish..
7. Add a layer of grated cheese and a layer of courgette slices. Repeat twice. Sprinke the last cheese over the last layer of sauce and put in the oven for half an hour.
8. Enjoy!.
9. .

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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