Vegetarian lasagna: without pasta, with vegetables, lighter

A version of lasagna without pasta, with grilled vegetables and mushrooms.

A version of lasagna without pasta, with grilled vegetables and mushrooms.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:30

Interval: 00:20

TOOLS

1 cutting board(s), 2 frying pan(s), 1 non-stick frying pan(es), 1 frying pan(es), 1 refractory dish or individual refractory dishes, 1 colander(s), 1 mandolin (optional)

EQUIPMENT

conventional + blender or food processor

METERS

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

Grilled Vegetables Ingredients:

– 2 aubergines, cut into slices lengthwise

– 2 units of courgettes, cut into slices lengthwise

– olive oil to taste

– salt to taste

Ingredients for the sautéed mushrooms and cherry tomatoes:

– 800 g of sliced ​​mushroom mix, of your choice

– 4 units of tomato, without peel and seeds, diced

– 2 tablespoons of olive oil

– 100 ml of dry white wine

– 4 tablespoons of chopped onion

– 2 cloves of garlic, chopped

– 4 teaspoons of thyme (leaves)

– salt to taste

– pepper to taste

Béchamel sauce ingredients:

– 2 L of milk

– 1 unit of onion

– 2 bay leaves

– 2 cloves

– 6 tablespoons of unsalted butter

– 6 tablespoons of wheat flour

– salt to taste

– pepper to taste

Ingredients for pesto:

– 1 cup(s) parsley, leaves (or basil)

– 4 tablespoons Brazil nuts (or walnuts)

– 1/2 cup(s) of grated parmesan

– 1 clove(s) of garlic, minced

– 200 ml of extra virgin olive oil

– salt to taste

– pepper to taste

Ingredients to assemble:

– 500 g buffalo mozzarella (or mozzarella)

– parmesan to taste, grated

Ingredients to accompany:

– parmesan to taste

PREPARATION:

1. Separate the ingredients and utensils for the recipe.

2. If preferred, this recipe can be assembled individually.

3. Start by infusing the milk for the béchamel (see preparation).

4. Then grill the aubergine and courgette slices (see preparation).

5. Clean the mushrooms and slice or chop them coarsely.

6. Wash, peel and chop the garlic and onion for the mushrooms and pesto.

7. Wash, dry and chop the thyme, place the leaves on absorbent paper.

8. Wash and remove the skin from the tomatoes. Cut the tomato into 4 parts, remove the seeds and cut the quarters into cubes.

9. Wash and dry the parsley or basil for the pesto and separate the leaves – do not use the stems – set aside on absorbent paper.

10. Coarsely chop the Brazil nuts or walnuts.

11. If you didn’t buy it already cut, slice the mozzarella.

12. Preheat the oven to 200°C.

PREPARATION:

Béchamel – Seasoned Milk (do this step before continuing the pre-preparation):

1. Put milk in a pan.

2. Add the onion, bay leaves and cloves.

3. Place on a high heat and when it boils, turn off the heat and let it rest for about 20 minutes so that the milk absorbs all the flavor of the seasonings.

4. Then grill the aubergine and courgette slices.

Grilled vegetables (do this step before continuing the preparation):

1. Wash and dry the aubergines and courgettes.

2. Cut them into medium-sized slices lengthwise, using a sharp knife or mandolin,

3. Place them in an auxiliary dish and add a drizzle of olive oil and salt. Mix well with your hands until the entire surface of the vegetables is seasoned.

4. Heat a non-stick pan.

5. Arrange the vegetable slices next to each other, without stacking them – do this in stages – turning them until they are lightly browned on both sides. Let it cool.

6. Continue pre-preparation (step 4).

Mushroom and cherry tomato sauté:

1. In a deep pan, over medium heat, sauté the chopped onion and garlic until they begin to change color.

2. Add the mushrooms and brown them.

3. Raise the heat to high, pour in the wine and stir until all the alcohol has evaporated.

4. Add the tomato cubes, season with salt and pepper and mix.

5. Turn off the heat and add the thyme leaves. Book.

Béchamel sauce:

1. Remove the onion, bay leaf and cloves from the milk by passing them through a sieve.

2. In a pan, over medium heat, melt the butter, do not let it change color.

3. Add the flour and mix until well incorporated, about 2 minutes.

4. Add the milk little by little, stirring vigorously to avoid lumps.

5. Season with salt and pepper and keep on the heat, stirring, for another 5 minutes or so, to cook the flour.

Pesto:

1. In a food processor or blender, add all ingredients – except basil or parsley (garlic, Brazil nuts or walnuts, parmesan and olive oil) and blend until smooth and creamy.

2. Finally add the basil or parsley and blend until microparticles form,

3. If it is too thick, add a little ice water or ice cubes until it reaches the desired consistency.

Vegetarian Lasagna:

1. On a tall plate or on individual plates, spread a little béchamel sauce, about ¼ of the quantity.

2. Arrange the first layer with all the aubergine slices and cover with ⅓ of the mozzarella, sprinkle with a little grated parmesan and, using a ladle, distribute another ¼ of the béchamel.

3. Then spread the sautéed mushrooms and tomatoes over the entire surface and sprinkle with the parsley or basil pesto.

4. Add another layer of mozzarella, about ⅓ the amount.

5. Arrange another layer, using all the courgette slices, cover with the rest of the mozzarella.

6. Distribute the other half of the béchamel.

7. Sprinkle with a generous layer of parmesan.

8. Place in the preheated oven at 200°C and cook for about 30 minutes or until the lasagne boils and the surface is golden.

FINALIZATION AND ASSEMBLY:

1. Remove the lasagna from the oven and arrange it on the table in the baking dish(s).

2. Serve more parmesan on the side.

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

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra