Vegetarian Lasagna

Name: Vegetarian Lasagna
Prep time: 38 min
Cook time: 45 min
Total time: 83 min
Yield: For a 30 x 20 cm baking dish
Cuisine: Italian
Ingredients: We can make it ahead of time, ideally from one day to the next so the ingredients set better, and then bake it when needed. It can also be frozen.; 500 g zucchini; 350 g carrots; 1 small broccoli; 150 g Parmesan cheese; 1 L vegan béchamel sauce; 250 g precooked lasagna sheets; Pinch of oregano; Optional: 600 g seitan

Golden, gratinéed layers of pasta with a creamy zucchini and broccoli filling for Vegetarian Lasagna

How do you make vegetarian lasagna with broccoli and zucchini?

Steam the broccoli and grill the sliced zucchini. In a baking dish, alternate layers of béchamel sauce, lasagna sheets, cooked vegetables, grated carrot, and Parmesan cheese. Repeat until all ingredients are used, finishing with cheese. Bake at 180°C for 25-35 minutes until the surface is golden and gratinéed.

Times

Prep time: 38 min
Cook time: 45 min
Total time: 83 min

Nutrition

Calories: 354 kcal
Protein: 19 g
Fat: 11 g
Carbohydrates: 44 g

Cuisine: Italian
Diet: Vegetarian

An alternative for a complete and flavorful lunch. This recipe is a base; it is my favorite, but it can be prepared with the ingredients we like most. We can make it ahead of time, ideally from one day to the next so the ingredients set better, and then bake it when needed. It can also be frozen.

Servings: For a 30 x 20 cm baking dish

Ingredients

We can make it ahead of time, ideally from one day to the next so the ingredients set better, and then bake it when needed. It can also be frozen.
500 g zucchini
350 g carrots
1 small broccoli
150 g Parmesan cheese
1 L vegan béchamel sauce
250 g precooked lasagna sheets
Pinch of oregano
Optional: 600 g seitan

Instructions

Start by washing and cutting the broccoli florets; cook them for 10 minutes, sprinkle with a pinch of salt, and remove from the heat.
Grate the carrots by hand or with a mixer. Set aside.
Wash, dry, and slice the zucchini very thinly.
Cook them for 2-3 minutes per side on a grill greased with a little oil, and sprinkle with a little oregano.
Finely chop the broccoli florets and place them in a bowl with the carrots; sprinkle with salt, pepper, and oregano, and stir. Set aside.
Spread a layer of béchamel sauce in the baking dish.
Add a base layer of lasagna sheets.
Add a layer of zucchini, béchamel, and Parmesan.
Add another layer of lasagna sheets, béchamel, and Parmesan.
Then add another layer of broccoli and carrot; if you wish to add the seitan, chop it finely and add it to the vegetables.
Spread on the béchamel and sprinkle with Parmesan.
Add a layer of lasagna sheets, béchamel, and Parmesan. Repeat the process until all the ingredients are used up.
The final layer is Parmesan cheese.
Bake at 180°C (350°F) for 25 minutes on the middle rack. To brown the top, you can place the dish on the highest rack of the oven for another 10 minutes.