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Italian Vegetarian Lasagna Recipe

Lasagna has many versions, both within Italy and around the world, but when we talk about “real” lasagna in Italy we mean “Lasagna alla Bolognese” i.e., from Bologna in the region of Emilia-Romagna. One of the traditional pasta shapes of this region is the long, flat strips that go into making the layers of lasagna.

  • Prep time:
  • 35 - 40 minutes
  • cook time:
  • 25-30 minutes
  • serves:
  • With garlic bread ?

Ratings :

    • (1)

Details

Ratings

    • (1)

Vegetarian

Level : Moderate

Cuisine : Italian

Course : Mains

Allergy Information

  • - One of the main “secrets” of Italian cooking is that it prioritizes high quality, seasonal ingredients. Making a ragu is relatively easy but the taste will improve or worsen depending on the quality of your meat, vegetables, and passata.
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Recipe Notes

In order to ensure that a lasagna holds its shape after it is cut and plated, many Italians alternate the orientation of their pasta with each layer. So if you lay your first layer of pasta lengthwise, you will lay your second layer crosswise, alternating each time. Although this may seem pointless, it’s one of those nonna secrets and we swear by it.

Tags

  • Cuisine
Ingredients

Ingredients For Italian Vegetarian Lasagna Recipe

Methods
  • 1. For pasta sheet (lasagna sheet). 1. Make your pasta sheets Place almost all of the flour on your cutting board (reserve 50 grams or so, a little more than 1/3 a cup) – wood is the best material to knead on, but plastic boards or even just your counter top are okay, too – and make a hollow in the center of our little pile so it looks like a flour volcano. Wrap the prepared dough in plastic wrap, and put it aside – in a dry place – to let it rest for at least 30 minutes, or up to 24 hours in the refrigerator. This step is particularly important if you are rolling your pasta by hand because it is necessary to relax the gluten in the dough. If you have a pasta-making machine, cut the dough into quarters or (eighths, depending on the size of the machine) then flatten a quarter of the dough and sprinkle it with flour before feeding it into the machine. Begin with Cut the big sheet of pasta or the strips of pasta into rectangles of about 20 cm x 14 cm (8 inches x 5 inches)and cook them in boiling water for 30 seconds. Dry them and set aside on clean kitchen towels
  • 2. Heat a healthy glug of olive oil in a large pan or dutch oven while you peel the carrot and the onion. Wash and dry the celery. Cut the three of them into tiny pieces. and cook them over a low heat until they are soft (roughly 5 minutes).
  • 3. Warm the milk in a saucepan, but don’t let it boil. In a separate saucepan, cube the butter and melt it over low heat. As soon as it has liquefied take it off the heat and gradually whisk in the flour, making sure that no lumps form. Place the pan with the butter and flour mixture back on a low heat and add your warm milk, salt, nutmeg and ground pepper. Stir rapidly with the whisk until it thickens and becomes smooth.
  • 4. Pour a fine layer of besciamella on the bottom of your casserole dish. Cover it with a layer of ragu. Place your pasta rectangles side-by-side on top of the ragu until you have covered it completely. Don’t allow them to overlap too much – you don’t want any double layers of pasta. Repeat the process in the same order as above until you reach 5 or 6 layers of pasta. On the very last layer of pasta place a slightly thicker layer of bechamel and ragù as it is the layer most exposed to the hot air of the oven and tends to dry up a little.
  • 5. Bake! Place the casserole in a pre-heated oven at 200° Celcius (390 Fahrenheit) for about 25 minutes. You will know the lasagna is ready when you can see a golden crust around the outside edges on the top layer. Let your gorgeous lasagna rest for a couple of minutes before.
  • 6. Enjoy it with garlic bread 🍞
Reviews

This looks so tempting! I am gonna try it right away!

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