Hearty Vegetable Lasagna
This vegetable lasagna is packed with colorful vegetables and rich tomato sauce, layered with creamy béchamel and tender pasta. It's a comforting and satisfying vegetarian main course perfect for family dinners.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 40 min
- Porcje
- 6
- Trudność
- Średni
- Na porcję
- 577 kcal
Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 12 szt.lasagna noodle, oven-ready
- 2 szklankamozzarella cheese, shredded
vegetable sauce
- 2 łyżkaolive oil
- 1 szt.yellow onion, finely chopped
- 3 ząbekgarlic, minced
- 1 szt.zucchini, diced
- 1 szt.bell pepper, diced
- 200 gmushroom, sliced
- 800 gcanned crushed tomato
- 1 łyżeczkadried oregano
- 0,25 szklankafresh basil, chopped
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
béchamel sauce
- 4 łyżkabutter
- 4 łyżkaall-purpose flour
- 3 szklankamilk, warm
- 0,25 łyżeczkanutmeg, ground
- 0,5 szklankaparmesan cheese, grated
Sprzęt
saucepan · large pot · whisk · 9x13 inch baking dish · deep skillet
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 190°C (375°F).
Około 5 min
- 2
Heat olive oil in a large pot or deep skillet over medium heat.
Około 1 min
- 3
Add yellow onion and cook until softened, about 5 minutes.
Około 5 min
- 4
Stir in garlic and cook for another minute until fragrant.
Około 1 min
- 5
Add zucchini, bell pepper, and mushroom to the pot.
- 6
Cook the vegetables for 8-10 minutes, stirring occasionally, until they begin to soften.
Około 10 min
- 7
Pour in canned crushed tomato, dried oregano, salt, and black pepper.
- 8
Bring the sauce to a simmer, then reduce heat and let it cook gently for 15 minutes, allowing flavors to meld.
Około 15 min
Wskazówka kucharza: Stir occasionally to prevent sticking.
- 9
Remove from heat and stir in fresh basil.
- 10
In a separate saucepan, melt butter over medium heat for the béchamel sauce.
Około 2 min
- 11
Whisk in all-purpose flour and cook for 1-2 minutes to create a roux.
Około 2 min
- 12
Gradually whisk in warm milk, ensuring no lumps form.
Około 3 min
Wskazówka kucharza: Adding warm milk helps prevent lumps.
- 13
Continue to cook, stirring constantly, until the béchamel sauce thickens to a creamy consistency, about 5-7 minutes.
Około 7 min
- 14
Stir in ground nutmeg and half of the grated parmesan cheese into the béchamel sauce.
- 15
To assemble the lasagna, spread a thin layer of vegetable sauce on the bottom of a 9x13 inch baking dish.
Około 1 min
- 16
Arrange a layer of lasagna noodles over the sauce.
Około 1 min
- 17
Spread a third of the remaining vegetable sauce over the noodles.
Około 1 min
- 18
Top with a layer of béchamel sauce, then sprinkle with a third of the shredded mozzarella cheese.
Około 1 min
- 19
Repeat the layers two more times, ending with a final layer of noodles topped with béchamel and the remaining mozzarella and parmesan cheese.
Około 3 min
- 20
Cover the baking dish loosely with aluminum foil.
- 21
Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Około 40 min
- 22
Let the lasagna rest for 10-15 minutes before slicing and serving.
Około 15 min
Wskazówka kucharza: Resting allows the layers to set and makes for cleaner slices.
Na porcję
Wartości odżywcze
- Kalorie
- 576,5kcal
- Białko
- 25,3g
- Węglowodany
- 60,9g
- Tłuszcz
- 26,3g
- Błonnik
- 4,7g
- Cukry
- 15,9g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover lasagna tightly covered in the refrigerator.
Reheat individual portions in the microwave or a covered oven-safe dish in the oven until warmed through.