Delicious Vegetarian Lasagna Recipe: Homemade Pasta and Fresh Veggies!

Lasagne is a classic Italian dish that is very popular all over the world. Traditionally, it is made with minced meat and bechamel sauce. However, in this recipe we have a vegetarian version that is just as delicious and rich. Instead of meat, we use a vegetable bolognese made from courgettes, carrots, mushrooms and celery, which is refined with red wine and tomatoes. The béchamel sauce is prepared with milk and spices, which makes it creamy and full-bodied. Together with freshly prepared pasta dough and Parmesan, the result is a perfect lasagne that will also convince meat lovers. This recipe is also perfect for those who like to cook flexitarian and want to do without meat every now and then.

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Ingredients

Pasta Dough 200g spelt flour 2 eggs 5ml olive oil Salt

Bolognese 4 onions 2 garlic 2 courgettes 2 carrots 8 mushrooms 4 cherry tomatoes ¼ celery

Béchamel 50g butter 50g flour 500 ml me salt pepper grated nutmeg Bay leaf

Instructions

1. For the dough, sift the spelt flour onto a work surface and make a well in the middle. Add the eggs and olive oil and beat with a fork. Then gradually knead in the flour and add a pinch of salt. Shape the dough into a ball, wrap in cling film and leave in the fridge for about 30 minutes.
   

2. In the meantime, chop the vegetables. Peel and finely chop the onions and garlic. Wash and peel the courgettes and carrots and cut into small cubes. Clean the mushrooms and slice them. Halve the cherry tomatoes and also cut the celery into small cubes.
   

3. Heat some olive oil in a large frying pan or saucepan and sauté the vegetables in it over medium heat for about 5 minutes. Then add the tomato paste and stir-fry for about 2 minutes. Deglaze with the red wine and reduce.
   

4. Add the chopped tomatoes, add the bay leaf and simmer the bolognese over a low heat for about 30 minutes until it thickens. Season to taste with salt, pepper and nutmeg.
   

5. For the béchamel, melt the butter in a saucepan and stir in the flour. While stirring, slowly add the milk and simmer over medium heat until the sauce thickens. Season to taste with salt, pepper and nutmeg.
   

6. Preheat the oven to 180 degrees top and bottom heat.
   

7. Roll out the dough thinly on a floured work surface and cut into 8 rectangles of the same size. Boil the pastry sheets in salted water for about 2 minutes and then dry them with a cotton towel or kitchen paper.
   

8. First put a layer of Bolognese in an oven dish, then place a pastry sheet on top, spread a layer of béchamel sauce and some Parmesan on top. Repeat this process 3-4 times until the casserole dish is completely filled. The last layer should consist of Bolognese, béchamel sauce and Parmesan.
   

9. Bake the lasagne in the preheated oven for about 45 minutes until golden brown and crisp. Let cool slightly before serving and garnish with fresh basil.

Résumé

Lasagne is an absolute classic and can be varied in many ways. With this recipe for a Bolognese lasagne, you have a hearty dish for all tastes that will also appeal to flexitarians and vegetable fans. Super relaxed to put in the fridge even for longer days. Plus, there's so much cheese and béchamel, no one will miss the chopping.

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