Vegetarian lasagna recipe
With our vegetarian lasagna recipe, there is no need for a small salad on the side. We transformed this popular pasta meal into a balanced, healthy and veggetable-packed dish. Give the recipe a try and don't be shy to help yourself to a double serving... after all, it's full of good veggies!
Makes 4-6 portions
Ingredients for the vegetarian lasagna recipe
- 375 g lasagna
- 180 g basil pesto
- 1 eggplant
- 1 red bell pepper 1
- 2 leeks
- 2 zucchinis
- A handful of spinach
- A few white mushrooms
- 500 g mozzarella cheese
- Salt to taste
- 20 ml extra virgin olive oil
Filling
- 400 g ricotta
- 200 ml milk
- 20 g Parmisan cheese
Steps to prepare the vegetarian lasagna
Cut vegetables in julienne, except for the spinach. Brown vegetables in extra virgin olive oil, add salt to taste.
Cook lasagna as specified on the box.
Mix ricotta cheese with milk. Add parmesan cheese and salt to taste.
Grate mozzarella.
Spread a small portion of the ricotta filling in the bottom of a deep baking dish. Then layer half of the cooked lasagna, half of the ricotta filling, all of the cooked vegetables, half of the grated mozzarella and the pesto. Repeat and finish with the mozzarella.
Bake at 350°F for 20 minutes.
Let chill a few minutes before serving.
Recipe by BioItalia
