Vegetarian lasagne vegetarian

Preparation – 30 minutes

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.

Finishing the vegetarian lasagne – 1 hour

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!