Vegetarian lasagne: with aubergines Bolognese – without meat

Vegetarian Lasagna with Eggplant Bolognese: a delicious, meat-free recipe that combines taste, health and practicality

A vegetarian lasagna with aubergines Bolognese style, without meat, perfect for surprising with taste and lightness

Recipe for 6 people.

Classic (no restrictions), Vegetarian

Preparation: 01:20

Interval: 00:40

TOOLS

1 cutting board(s), 1 grater, 1 frying pan(es), 1 bowl(s), 1 strainer(s) (optional), 1 baking tray(s), 1 wire whisk, 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

LASAGNA PASTA Ingredients:

– 300 g of pre-cooked pasta for lasagna or as much as needed to make the layers

Ingredients for the aubergine bolognese:

– 3 large aubergines, cut into cubes

– 1 1/2 units chopped onion(s)

– 6 clove(s) of garlic

– 1 1/2 units dedo-de-moça pepper, seeded, chopped

– 3 cans of diced peeled tomatoes with juice

– 450 ml of boiling water

– 3 bay leaves

– olive oil to taste

– chopped basil to taste

– salt to taste

– pepper to taste

White sauce ingredients:

– 1.5 L of milk

– 6 level spoons of wheat flour

– 150 g of cream cheese (optional)

– grated nutmeg to taste

– salt to taste

ASSEMBLY Ingredients:

– 600 g buffalo mozzarella (grated from the coarse part) (or mozzarella)

– grated parmesan to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Wash and peel the onion and garlic clove and chop them.
3. Wash the peppers, remove the seeds and chop them.
4. Wash, dry and chop the basil and set it aside on absorbent paper.
5. Grate the buffalo mozzarella or mozzarella for assembly, on the coarse side of the grater.
6. If you prefer a softer tomato sauce, crush the tomato cubes or pass them through a sieve.
7. Put water to boil in a kettle.

PREPARATION:

Eggplant Bolognese:

1. Wash the aubergines and cut them into cubes.
2. In a deep frying pan or skillet, heat a drizzle of olive oil.
3. Add the aubergine cubes and fry them until they are crispy and golden.
4. Season with salt.
5. Remove the aubergines from the pan, arrange them on a serving plate and, if necessary, dry the excess oil with absorbent paper to prevent the sauce from becoming oily. Book.

Tomato sauce:

1. In the same pan, add a little more olive oil, if necessary, and add the onion(s), garlic cloves, chili pepper(s), leaf(s) i) bay leaves and a little salt. Sauté until the onion is translucent.
2. Add the peeled tomatoes with the juice and water and season with salt and pepper again.
3. Cook until you have a moist and tasty sauce, about 15-20 minutes – if the sauce starts to dry out add a little boiling water so that the quantity of sauce is sufficient.
4. During this time, check the consistency of the sauce and adjust the amount of water as needed to prevent it from becoming too runny or dry.
5. Remove ¼ of the sauce and set aside in a bowl for assembling.

White Sauce:

1. While the tomato sauce is cooking, in another pan, melt the butter, add the flour and mix until you obtain a smooth mixture.
2. Gradually add the milk at room temperature or cold, mixing vigorously with a wire whisk to avoid creating lumps.
3. After incorporating the milk, cook for about 5 minutes, stirring constantly.
4. Add cream cheese (optional) and cook for another 2 to 3 minutes.
5. Season with salt and nutmeg.
6. Turn off the heat and let cool for at least 5 minutes before assembling.

Eggplant Bolognese sauce:

1. Add the aubergine cubes to the remaining sauce in the pan, mix well and cook for a few more minutes to blend the flavours.
2. Check the salt and pepper, turn off the heat and remove the bay leaf(s).
3. Add the chopped basil.

Eggplant Bolognese lasagna – COMPLETION:

1. Preheat the oven to 200°C.
2. Spread the reserved tomato sauce on the bottom of the plate.
3. Assemble the lasagna in the following order:
   • Lasagna dough
   • Eggplant Bolognese
   • White sauce
   • Grated mozzarella or buffalo mozzarella
   • Grated parmesan
4. Repeat the layers until you run out of ingredients. Make sure each layer of pasta is completely covered in sauces to ensure even cooking of the pre-cooked pasta.
5. In the last layer, generously cover the sauces with buffalo mozzarella or grated mozzarella and sprinkle with grated parmesan.
6. Cover the refractory surface with aluminum foil and place in a preheated oven at 200°C.
7. Cook for about 20 minutes and remove the aluminum foil to brown.
8. Cook for another 20-25 minutes or until the lasagna is boiled and the surface is golden. During this time, monitor.

FINALIZATION AND ASSEMBLY:

1. Let the lasagna rest for about 5-10 minutes before serving.
2. Serve to lasagna with Bolognese aubergine ragout in the refractory itself.
3. Serving suggestion: fresh green salad to complete the dish.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.