Vegetarian lasagna with vegetables, step-by-step recipes with photos

Vegetarian lasagna according to the recipe with photo is prepared as simply and extremely quickly as possible.

This hearty dish will delight all family members, young and old, and is suitable not only for an everyday dinner, but also for a luxurious holiday table.

We've collected 5+ vegetarian lasagna recipes that will be a real highlight of your cookbook. Hurry up to try them out in practice!

Vegan lasagna

Refusal of animal products is not a reason to exclude the famous Italian dish from the menu. I offer a surprisingly simple recipe for vegan lasagna made from vegetables with tomato sauce.

You can use absolutely any vegetables you like in this vegan lasagna recipe. Spinach and other fresh herbs are also great as a filling. Vegetables can be pre-grilled to give the dish a more interesting flavor.

Ingredients:

Lasagna sheets - 9 pieces;
Tomatoes - 6 pieces;
Sweet pepper - 2 pieces;
Onion - 1 piece;
Garlic - 2-3 cloves;
Carrots - 1-2 pieces;
Potatoes - 1-2 pieces;
Zucchini - 0.5 pieces;
Eggplant - 0.5 pieces;
Salt - 1 pinch;
Pepper - 1 pinch;
Vegetable oil - 1 tbsp. spoon.

How to cook:

1. Once you choose the ingredients to taste, you can prepare them in different ways. Leave some raw, others stew or pre-fry until half cooked. Spices will also help make the dish more interesting and rich.

2. In this version, the recipe for making vegan lasagna begins with onions and garlic, which must be peeled and chopped. Wash the carrots, peel and grate. Grind the tomatoes in a blender or pass through a meat grinder. Wash the sweet peppers, remove stems and seeds and cut into thin strips. 3. Pour vegetable oil into a large frying pan or saucepan and heat. Add onion and garlic there and fry for 3-4 minutes. Add bell peppers, and after a couple of minutes, carrots. Stew the vegetables over medium heat for 5 minutes. 4. Then add a third of the tomato sauce to the saucepan. Salt and pepper to taste, add spices to taste. Simmer the vegetables until soft or fully cooked. In this case, zucchini, eggplant and potatoes just need to be cut into thin slices, but if desired, they can also be stewed with other vegetables. 5. Place a couple of spoons of tomato sauce on the bottom of an ovenproof dish. Cover with lasagna sheets and place vegetables in random order. Pre-salt zucchini, potatoes and eggplants and pepper to taste. 6. Pour the top layer of lasagna sheets with a large amount of tomato sauce so that the vegan lasagna at home does not dry out during baking. Place the pan in the preheated oven for at least 45 minutes. 7. Ready lasagna can be sprinkled with fresh herbs or nuts, for example. That's the whole simple vegan lasagna recipe that anyone can repeat.

Let's break it down into layers: the differences between the classic lasagna recipe and vegetarian options

The popularity of Italian lasagna has long gone beyond its historical homeland of Italy.

Today this dish is extremely popular all over the world, largely thanks to Italian immigrants to the United States, from where the recipe spread across different cultures literally like wildfire.

Essentially, lasagna is a huge flat pasta from which the dish of the same name is made - a layer cake with a variety of fillings.

The main difference between vegetarian lasagna recipes and the classic dish is, of course, the absence of animal ingredients.

They are replaced with juicy vegetables of almost all types.

In addition, traditional lasagna must be complemented with Bechamel sauce based on flour and milk.

In vegetarian and especially vegan dietary recipes, it is replaced with other, more suitable dressings.

There are hundreds of options for making vegetarian lasagna

Otherwise, the recipe for the dish, like other casseroles, is not limited by anything except the cook’s imagination.

Any combination of ingredients and any seasonings you like - as long as you and your household like it!

Vegan lasagna

Vegan lasagna is a delicious Italian dish that's perfect for a dinner party. If desired, you can even freeze it and provide yourself with a delicious, quick and ethical dinner during the work week.

This is a hearty dish, however, it can be greatly lightened by using, for example, thin pita bread instead of lasagne sheets.

Vegan lasagna ingredients:

2 zucchini or zucchini;
1-2 sweet peppers;
1 large tomato or 2 medium ones;
1 tbsp. red lentils;
lasagna sheets or pita bread;
olive oil; Provencal herbs;
turmeric; asafoetida;
cumin (optional);
black mustard seeds (optional);
1 carrot (optional);
vegan cheese (optional);
salt and black pepper to taste.

ARTICLES ON THE TOPIC:
Lasagna with spinach - step-by-step recipes with photos
Chicken lasagna - step-by-step recipes
Lasagna with cheese, recipes with photos step by step

You can also make vegan bechamel sauce to be completely similar to the original recipe, but it will be very tasty without it.

Vegan béchamel sauce recipe:

50 gr. spread or vegetable oil;
1 tbsp. plant milk (rice or almond milk is good);
30-50 gr. flour;
30 gr. vegan cheese;
a pinch of nutmeg;
ground black pepper.

Vegan lasagna recipe:

1. Preheat the oven to 220 degrees. Peel the zucchini or zucchini and cut into cubes, also chop the bell pepper, sprinkle with herbs and mix with oil. Cover the pan with foil and bake for 15 minutes. After 15 minutes, open, add salt, mix well again and leave for another 15 minutes;

2. Clean and chop the carrots. We wash the lentils (if you take hard lentils, it is better to soak them in advance), heat the olive oil in a saucepan, add cumin and black mustard if desired, fry for 2-2.5 minutes until the black mustard shoots through. Add asafoetida and fry for another 30 seconds, then add the lentils and stir. If desired, add chopped carrots to the lentils and mix well again. Then carefully pour 2 cups of boiling water, turn down the heat, cover with a lid and leave to simmer until done.

3. Check the vegetables in the oven. In the meantime, you can prepare the bechamel sauce. To do this, melt the spread in a small saucepan, add flour (if you use chickpea, almond, amaranth, etc., then use half and half with wheat), vegetable milk, vegan cheese, nutmeg and mix well, add salt and pepper.

4. Cut part of a large tomato into thin pieces for decoration on the top layer. We cut the outer parts and those parts that did not come out very well into cubes. Take out the vegetables when ready and mix the diced tomato with the vegetables.

5. Once all the ingredients are ready, we begin to assemble the lasagna. Grease the bottom of the mold with oil and cover it with the first layer of pita bread or lasagne sheets (read the packaging carefully, some lasagna sheets are pre-boiled for a couple of minutes in hot salted water). Next, lay out a layer of lentils, then cover with pita bread or lasagna sheets, brush with bechamel sauce, cover with the next layer and lay out the vegetables. We continue to alternate layers, grease the last layer with bechamel, place neatly sliced thin slices of tomato on top, sprinkle with cheese and herbs, and pepper. Place in an oven preheated to 200 degrees for 20 minutes. When ready, you can let the lasagna rest in the oven for another 15-20 minutes.

The finished dish can be decorated with basil or other herbs. Have a nice meal.

How to make milk sauce?

Recipe ingredients:

flour - 4 tbsp. l.;
milk - 800 grams;
margarine - 100 grams;
salt.

How to make lasagna sauce without meat:

Transfer the margarine to the frying pan and melt it.
Then pour out the wheat flour and pour in the milk.
Salt the resulting mixture and stir with a spatula.
Cook until thickened and leave the sauce to cool.

This method of preparing milk sauce can be used for lasagna with any filling.

Lasagna with pumpkin

I offer you a surprisingly appetizing and very simple recipe for making lasagna with pumpkin. This is a bright and juicy dish with the aroma of autumn for adults and children.

Ingredients:

Pumpkin - 1 kilogram;
Apples - 2-4 pieces;
Nutmeg - 1 pinch;
Egg - 1 piece;
Cream - 100 Milliliters;
Cheese - 100 grams;
Lasagna leaves - 16-18 pieces;
Butter - 100 grams;
Flour - 3 pieces;
Milk - 300 Milliliters;
Salt - 1 pinch;
Pepper - 1 pinch.

How to cook Lasagna with pumpkin

1. The first thing you need to do is deal with the pumpkin. It needs to be washed, dried and cut into pieces. Place approximately two-thirds of the entire pumpkin on a baking sheet and place in the oven (or in a frying pan). Bake until soft and then cool. Carefully remove the skin and place the pulp into the blender bowl. Add an egg, a little cheese and cream. 2. For flavor, add nutmeg and beat the mixture until it becomes a thick puree. Add salt to taste. 3. Cut the remaining pumpkin into small cubes and combine with apples. Place in a frying pan with a little butter and fry a little until soft. You can also add aromatic herbs, dried fruits or a little carrots, for example, to the recipe for making lasagna with pumpkin. 4. An integral part of lasagna is the sauce. To prepare it, add flour to melted butter and mix thoroughly. 5. Gradually pour in the milk, continuing to stir so that the sauce is homogeneous. 6. All that remains is to add a little grated cheese, as well as salt, pepper, and nutmeg to taste. 7. Place a little sauce on the bottom of the pan (for a more uniform consistency, you can beat it with a blender) and lasagne leaves. 8. Spread with pumpkin puree. 9. Place a small amount of filling. 10. Pour over the sauce. 11. Cover with a second layer of lasagne leaves and repeat layers until you run out of ingredients. 12. Pour the rest of the sauce over the top and sprinkle with grated cheese to form an appetizing crust. 13. Place the pan in a preheated oven for at least 30 minutes. 14. When the homemade pumpkin lasagna has become contaminated on top, the pan can be removed from the oven and allowed to cool for about 10-15 minutes. Then you can cut and serve.

Cooking technology

Washed and diced eggplants are fried in vegetable oil. After a few minutes, crushed tomatoes (without skin), salt and spices are added to them. All this is cooked until the moisture has completely evaporated.

Melt the butter in a separate saucepan, combine it with flour and mix. After a minute, milk is poured in, seasoned with dried herbs and boiled to the desired thickness.

Place lasagna sheets in an ovenproof dish and cover them with vegetables. All this is poured with a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half of the grated cheese and decorated with olives. Place lasagna sheets on top and cover them with the remaining sauce. All this is sprinkled with grated cheese again and put into a hot oven for half an hour.

Classic vegetable lasagna at home

The amount of ingredients is given for two servings. I will bake the lasagna in a ceramic dish measuring 22 x 12 cm. It’s a bit much for one person, but just right for two.

If you need to prepare dinner for another, larger number of people, simply increase the composition of the products in the required proportion. The same applies if you want to increase the number of layers.

For cooking, you can take one large form, designed for a larger number of eaters at once.

We will need:

zucchini - 1 piece;
eggplant - 2 pcs;
onion - 1 piece;
carrots - 1 piece;
bell pepper - 1 piece;
tomatoes - 2 pcs;
vegetable oil - 2 - 3 tbsp. spoons;
spices - ground coriander, thyme, dried basil;
salt, ground black pepper - to taste;
lasagne sheets - 6 - 10 pcs;
hard cheese - 60 - 70 gr.

For the bechamel sauce:

milk - 500 ml;
flour - 2.5 tbsp. spoons;
butter 82.5% - 80 g;
ground nutmeg - a pinch;
salt, ground black pepper - to taste.

Preparing vegetable stew for filling

1. Peel the onion and cut into small cubes. If he is very “angry”, then cut the onion into two halves and put it in cold water for a few minutes. The bitter juice will be washed off and the onion can be easily cut.

Or, when slicing, you can simply wet the knife with cold water, this will also help cope with the difficult vegetable.

2. All vegetables can be cut immediately, or you can not waste time on this and cut them during the cooking process. But only in this case, they must first be cleaned and washed. So that they are ready.

And the first step is to fry the onions. The fire should not be made very large. Our task is to make the onion softer, while allowing it to become a light golden color.

Fry in a frying pan in oil, of which you can pour two or three spoons, as much as you want.

Since there are quite a lot of vegetables, I pour three spoons, I think that’s exactly how much is needed.

3. While the onions are fried, cut the carrots into cubes.

Add it to the onion when it becomes the desired form for us, that is, it becomes a little soft and golden. Fry the carrots for 2 - 3 minutes over medium heat.

4. And this time should be enough for us to cut the bell pepper into cubes. Add it to the pan and fry, stirring for 2 - 3 minutes.

If you are preparing lasagna in the winter and have frozen the peppers in advance, then you can completely use them, it will not affect the taste in any way.

5. And in these two to three minutes, while it is fried, cut the eggplants. I have two small young eggplants, so I cut them without peeling them. The peel has not yet acquired bitterness, and therefore we will save it for color and taste; it will not be tough, don’t be afraid.

But if the eggplant for the dish is already large, then its skin may be, firstly, hard, and secondly, bitter, and therefore it is better to peel it.

There is another technique that can help you get rid of bitterness. Chop the vegetable, salt it and leave for 5-10 minutes, then rinse under cold water. Then dry with paper towels and fry as usual.

And so, while cutting eggplants, we learned a lot of useful things about it. And now it's time to put it in the frying pan. Fry also for 2 - 3 minutes.

6. Meanwhile, cut the zucchini. I have a small young zucchini, the same as an eggplant, but a little larger. Therefore, one is enough. I do not peel it, since it is thin and contains a large amount of useful substances. So why translate good things, we ourselves need vitamins and useful microelements.

A small zucchini or zucchini is also good because it contains very small milk seeds. Therefore, this is exactly what you should choose for lasagna.

We cut the zucchini into cubes the same size as all other vegetables.

In general, this is an important point - try to cut all the vegetables for the stew to the same size. This will allow the dish to look most aesthetically pleasing.

Add the chopped zucchini to the remaining ingredients and fry for 2 - 3 minutes.

7. In the meantime, you can cut the tomatoes, they are the last ones in our stew. We also cut them into cubes and send them to the vegetables. Fry everything together for 3 - 4 minutes.

Nothing bad will happen if, instead of the indicated 2 - 3 minutes, it takes you 3 - 4 minutes of time, and even a little more. The main thing is that the ingredients do not burn, but simply simmer.

The order of bookmarking depends on how quickly a particular product reaches readiness during frying. Therefore, it is given in this order.

8. Well, at the end of preparing the filling, you should salt and pepper it to taste, and also add half a teaspoon of the spice mixture. Since dried herbs are mainly used among them, there will be no excess, feel free to add. But coriander has never interfered with anything, and on the contrary, it only enhanced the taste.

If you have fresh basil and thyme, add them instead. Fresh is fresh, it is always better, fresher and tastier.

After adding, stir until everything is evenly distributed and turn off the gas. It's okay if some components aren't quite ready. The lasagna will still be baking and everything will be cooked to its best potential.

In principle, the filling is ready. Let it cool while we make the sauce.

I will only note that today’s filling uses the most popular and frequently prepared vegetables. In general, it is quite possible to experiment, for example, adding fresh cucumber, or cauliflower, or green peas, or asparagus. All of these are also vegetable crops, and therefore they should not be discounted.

It is also prepared with the addition of mushrooms.

But today we have classic lasagna, which is why we use the classic set.

Making bechamel sauce

Some people are afraid to prepare such a sauce, considering it quite difficult. Apparently they are scared by such a sonorous name. In general, there is nothing complicated in its preparation. And we have already prepared this sauce many times, for example, in French julienne, or in Greek moussaka, or in our French meat.

Let's prepare it today.

1. Melt butter in a saucepan over low heat. Use 82.5% oil and no less. If the percentage is lower, then the product contains palm oil, and the product itself is considered trans fat, and it is not at all beneficial for our body.

There is no need to heat the oil too much, just melt it and that’s enough.

2. Immediately add flour and mix with butter. Lumps will appear, but when stirred, they will easily disintegrate and the mass will become smooth and elastic.

3. Add pre-prepared nutmeg to the mixture. It will add a light nutty aroma and taste to the sauce, and make the lasagna even tastier.

You can immediately add salt and pepper to taste. There is no need to be very zealous, just indicate the taste and that’s it.

4. All this must be done quickly, stirring the mixture periodically. All these little things should be at hand. Since we fry the flour in oil for no more than 2 - 3 minutes.

5. Then pour in the milk in a small stream, while continuously stirring the mixture. There is no need to leave the stove at this time, otherwise the mass may quickly stick to the bottom. It is advisable to stir it constantly. There is also no need to increase the heat, no matter how much you would like to speed up the process.

Stir and cook the sauce first until it boils and then until it thickens.

6. The sauce is ready, leave it a little so that it infuses and cools slightly.

It should also be said that, as an option, you can also add cheese to the sauce. Such recipes can be found in the descriptions. Therefore, take note of this and try it if necessary. Then you will know what will be better for you.

Adviсe:

— You can use homemade applesauce. You will need 750 grams of apples, 50 grams of granulated sugar, 5 tablespoons of water. Peel the apples and cut out the core. Cut them into small pieces and place them in a saucepan along with water. Bring the mixture to a boil over high heat, then reduce the heat and simmer over low heat. We rub the resulting mass through a sieve, add granulated sugar and mix.
— If you don’t have applesauce, you can make lasagna without this layer.
— Sour cream can be replaced with thick cream.
— Using this recipe, you can also prepare lasagna from plums, apricots, and peaches.

— Lasagna sheets can be pre-cooked in a pan of boiling water until cooked. Apple slices can also be pre-simmered in a frying pan with butter.

(c) https://vegetarianrecept.ru/, https://perfectfood.ru/, https://www.vaisnav-irk.ru/, https://www.kuharka.ru/, https://veganart .ru/, https://www.tvcook.ru/

All recipes are carefully selected by the culinary club of the website eat-me.ru