This vegetarian lasagne is packed with vegetables, herbs and cheese. Our new favourite lasagne! Creamy, delicious and perfectly balanced.
Made by Véronique
Published at 2021-10-04, this recipe is for 4 persons and takes 1 hours 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Peel and finely chop the onion and garlic cloves. Keep a few basil leaves aside and use the rest, including stems, for the sauce.
Heat a dash of olive oil in a saucepan and fry the onion and garlic for a few minutes. Pour in the passata and add the basil. Let it thicken gently over a low heat.
Make the béchamel sauce or use ready-made white sauce. Clean the mushrooms with a brush or kitchen paper and cut them into thick slices.
Wash the courgettes and aubergine and remove the ends. Slice them both, not too thick, but not too thin either. It is best to use a mandoline or slicer for this.
Heat a griddle pan over a high heat and drizzle the vegetable slices with a fair amount of olive oil. Griddle the sliced vegetables until the grill pattern is visible. Transfer to a large plate and immediately season with salt and pepper. Repeat until all the slices are cooked.
Heat some olive oil in a large frying pan and fry the mushrooms in batches until they are nicely browned. If you cook these all at the same time, they will not brown nicely. Season with 1 teaspoon of herbes de provence, pepper and salt.
Preheat the oven to 200 degrees celsius. Remove the basil stalks from the tomato sauce.
Start assembling the lasagne. First a layer of griddled courgette, then lasagne sheets, followed by a thin layer of béchamel sauce, then a little tomato sauce, next some of the griddled aubergine and finally a layer of mushrooms. Repeat until all ingredients have been used and finish with a layer of béchamel sauce and a little tomato sauce here and there.
Top the lasagne with grated cheddar and mozzarella and bake in the oven until nicely cooked and golden brown (around half an hour). The exact baking time depends on the oven.
Garnish with the reserved basil, enjoy!
Can I omit the mushrooms?
You can omit the mushrooms, but they add flavour and structure so that you are less likely to miss the meat. Alternatively, try cutting them very finely, so that they are less noticeable but still contribute their flavour to the lasagne.
Can I omit the lasagne sheets?
You can use the griddled courgette and aubergine as the lasagne sheets for this dish, but the lasagne will be less filling.
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!