A savoury meatless alternative to the Italian classic lasagne. For a vegan version, simply remove the bechamel sauce. Easy, healthy, perfect for your meal prep, great for freezing, and the oven does most of the work for us.
Vegetable lasagne recipe
Stefie
6-8
15 minutes
30-40 minutes
Worldwide
Veggie Lunch
Ingredients
- 1 aubergine, cut into thin slices
- 1 courgette, cut into thin slices
- 250g lasagne sheets
- 500ml tomato sauce
- 300ml béchamel sauce
- 150g grated mozzarella
- 50g parmesan
- Olive oil for frying
- Salt and pepper to taste
- Fresh basil to garnish
Directions
Preparation of sauces: cook a béchamel sauce and a tomato sauce.
Preheat the oven to 180°C.
Cut the aubergines and courgettes into 5mm thick slices and fry in olive oil until golden brown
In a baking dish, alternate layers of lasagne sheets, baked vegetable slices, tomato sauce, béchamel sauce and grated cheese.
Cover the lasagne and bake for about 25-35 minutes until the top is golden brown.
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