Easy and quick vegetarian lasagna

This vegetarian lasagna is easy and quick to prepare. The classic meat sauce is replaced by the red sauce with lentils. All accompanied by homemade bachamel sauce and melted cheese.

Easy and quick vegetarian lasagna

Easy and quick vegetarian lasagna with lentil ragu.

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course first course

Cuisine vegetarian

Servings 4 person(s)

Calories 432 kcal

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 small carrot
• 1 celery stalk
• 0.5 red onion
• 1 can lentils
• 500 ml tomato passata I used Italian Pomi passata
• 1 bay leaf
• salt and pepper to taste
• soy sauce to taste
• 250 g fresh lasagna noodles
• 200 g mixed cheese of your choice I used mozzarella and scamorza
• grated Parmesan cheese
• 500 ml bechamel sauce

Instructions

 

Instructions: Easy and quick vegetarian lasagna

• For this recipe I used Pomì L + passata – tomato passata with 50% more lycopene. It turned out to be dense, fragrant and full of flavor. With an intense and bright red color.
  
• For this recipe I used previously prepared 500 ml of bechamel sauce. I used 50 grams of butter, 50 grams of flour and 500 ml of milk. The recipe for how to prepare the classic bechamel sauce can be found here.
  

The sauce

• Heat your olive oil in a pan. Add onion, carrot and celery previously cut into small cubes. Cook for about 5 minutes until the vegetables are tender.
  
• Add previously drained and rinsed lentils. Cook over medium heat for another minute or two while stirring continuously.
  
• Add tomato passata, bay leaf and a few drops of Worcestershire sauce. Stir and cook over medium heat until the sauce thickens and does not become aromatic – about 10 minutes. Taste and adjust with salt and pepper and Worcestershire sauce if necessary. Discard the bay leaf.
  
• In a rectangular pan (35 x 20) add a layer of tomato sauce, cover with fresh lasagna sheets. Create the lasagna by alternating bechamel, lentil sauce, sliced ​​cheese and pasta.
  
• Cover your lasagna with the rest of the bechamel and lentil sauce and add grated Parmesan cheese.
  
• Bake in preheated static oven at 220 ° C following the manufacturer’s cooking times. In general 20 to 30 minutes.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 4personsCalories: 432kcal

Keyword brunch, easy vegetarian, lentils, traditional Italian

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Remove the pan from the oven and leave to cool down for at least 5 minutes before serving.

lot of love. B.

p.s. If you like easy vegetarian recipes check my Vegetarian oven roasted stuffed bellpeppers and Chickpea and zucchini burger with sweet and sour sauce (foto below).