How to make vegetarian lasagna in the oven, broccole-based recipe with mushrooms, tomatoes and bechamel using fresh pasta, cooking time required.
Ingredients for 4 people
- gr. 250 fresh lasagna
- gr. 150 broccoli
- gr. 200 mushrooms
- gr. 150 cherry tomatoes
- 1 clove of garlic
- 1 carrot
- 3 fresh spring onions
- 1 eggplant
- 2 medium potatoes
. half a red pepper
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- 1 leek
- 1 celery stick
- 2 courgettes
- 6 tablespoons of extra virgin olive oil
- gr. 500 of béchamel ready
- gr. 200 grated Parmesan cheese
- salt and pepper
How to make vegetarian lasagna in the oven
Wash and slice all the vegetables.
In a pan with 2 tablespoons of oil and the clove of garlic, cook mushrooms and courgettes.
In another pan with 4 tablespoons of oil, cook the onions and leek for 10 minutes, then add the celery, carrot, pepper, eggplant, potatoes and broccoli.
Cook al dente, then add the mushrooms with the courgettes and tomatoes. Salt and turn off the heat.
Sprinkle the bottom of an oven dish with oil and a little béchamel, then proceed with a layer of lasagna, one with béchamel, and one with vegetables, cheese and pepper.
Repeat the sequence until all the ingredients are used up.
Bake at 180 degrees for about an hour. Serve hot or at room temperature.
