Vegetarian Lasagna
This greens-stuffed lasagna is packed with flavour and sure to become a favourite—whether you’re vegetarian or not.
Ingredients
Vegetable Filling
- 1 yellow onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 2 stalks celery chopped
- 2 tbsp olive oil
- 200 g chestnut mushrooms trimmed and roughly chopped
- 1 handful fresh thyme
- 1 can 796 mL crushed tomatoes
- pinch granulated sugar
- salt and freshly ground black pepper
Sauce
- ⅓ cup butter
- 3 tbsp flour
- 400 mL whole milk
- 1 tsp grated nutmeg
- salt and freshly ground black pepper
Lasagna
- 1 eggplant sliced
- 2 zucchini sliced
- 2 tbsp olive oil
- ¼ tsp salt
- 10 dried lasagna sheets approximately 200 g
- 1¼ cups grated mozzarella
- 1 handful fresh thyme chopped
Instructions
Vegetable Filling:
- Fry onion, garlic and celery in olive oil for a couple of minutes. Add mushrooms. Pick thyme leaves and fold it in along with crushed tomatoes. Let everything simmer for 5 to 10 minutes. Season with salt, pepper and sugar. Set aside to cool.
Sauce:
- Melt butter in saucepan over medium heat and whisk in flour until it comes together. Add milk a little at a time and whisk until sauce thickens. Season with nutmeg, salt and pepper.
- Rub eggplant and zucchini slices with olive oil. Fry in pan, sprinkle with salt and set aside.
- Preheat oven to 375°F.
- Pour some of the sauce into bottom of baking dish. Place a layer of lasagna sheets on top. Then add slices of eggplant and zucchini and spread vegetable filling on top. Add another layer of sauce. Build layer upon layer until all filling is used up. Top with mozzarella. Bake in lower part of oven for about 30 minutes. Sprinkle over chopped thyme before serving.