Vegetarian lasagna: 6 finger-licking recipes!

Lighter than traditional lasagna, vegetarian lasagna is a very tasty first course that makes everyone agree, and not just those who don't eat meat!
With many layers of colored vegetables and béchamel, alternating with pasta, the vegetable lasagna will cheer you up and whet your appetite.
Easy to prepare, vegetarian lasagna exists in many colorful versions, to vary according to the seasons and the vegetables that nature offers us. A genuine and substantial first course, vegetarian lasagna can be prepared in advance and enjoyed in generous portions at the right time.
In addition to the zucchini lasagna you saw in the video, if you are looking for new ideas to prepare delicious vegetable lasagna, take a "look at our recipes ...

Spinach lasagna

A very soft and creamy recipe.

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Ingredients (4 people):
250 g of egg lasagna
250 g of bechamel
300 g of fresh ricotta or mozzarella
300 / 400g of fresh or frozen spinach
50 g of Parmesan cheese
Butter to taste
Salt and Pepper To Taste.
Nut noscata to taste

Preparation:
If using fresh spinach: clean and wash the spinach, then boil them in a little salted water for about 10 minutes and drain.
If using frozen spinach: thaw the spinach (in the microwave for 2 minutes maximum) and preheat the oven to 200 degrees.
Sauté the spinach with a little butter, salt, pepper and nutmeg. Remove from the heat and add the ricotta and a third of the Parmesan.
Grease a baking dish with the remaining butter and put a first layer of pasta, then ricotta / spinach and the béchamel, until you have no more ingredients.
Sprinkle with the remaining Parmesan and put in the oven for 25 minutes.

Lasagne with artichokes

A recipe for lasagna with vegetables with a delicate and inimitable flavor.

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Ingredients (4 people):
250 g of egg lasagna
4 artichokes (fresh if possible)
250 g of diced mozzarella
1/2 smoked smoked scamorza cheese into cubes
a liter of bechamel
100g of butter

Preparation:
Clean the artichokes by removing the hard outer leaves and boil them for 10 minutes in boiling salted water.
Drain and cut them into small pieces, then quickly sauté them in a pan with the oil, salt and pepper.
sauté them with the butter and a little salt. Cook them slowly until they become tender.
Blanch the lasagna, grease the pan and start with a layer of lasagna, a little béchamel, smoked scamorza, mozzarella and artichokes.
Continue like this until all the ingredients are used up.
Place in the oven and cook for 40 minutes, then put the lasagna under the grill.
Leave to rest for 15 minutes before serving.

Lasagna with radicchio and walnuts

A vegetarian lasagna recipe for true gourmets.

© iStock

Ingredients for 4 people):
250 g of egg lasagna
2 shallots
700 g of radicchio
250 g of taleggio cheese
1 liter of bechamel
100 g of walnuts
Salt to taste.
pepper as needed.
oil to taste

Preparation:
In a pan, heat the olive oil and brown the thinly sliced ​​shallots. Add the clean radicchio cut into thin strips, add salt and let it dry for about 15 minutes over low heat.
Add the taleggio cheese, season with salt and pepper, chop a few walnuts into the filling.
Blanch the lasagna, grease the pan and start with a layer of lasagna, then with a little béchamel and the radicchio filling. Finish with béchamel and radicchio.
Bake in the oven at 180 ° C for about 20 minutes, adding a drop of milk if necessary to prevent the dough from drying out. When the surface is well browned, remove from the oven and let it rest for a few minutes before serving.

Pumpkin and spinach lasagna

A recipe for autumn lasagna par excellence.

© iStock

Ingredients for 4 people):
250 g of egg lasagna
400 g of steamed yellow pumpkin pulp
200 g toasted hazelnuts
500 g of spinach
1 onion
500 ml of milk
50 g of butter
50 g of flour
300 g of stracchino
3 tablespoons of Parmesan cheese
Salt to taste.
pepper as needed.

Preparation:
To prepare the bechamel: in a saucepan, melt the butter, then add all the flour and mix until it takes a well-browned pain. At this point, out of the heat, add the milk little by little without creating lumps. Put back on the heat and let it thicken, season with salt and pepper and keep warm.
Mash the pumpkin, or blend it with an immersion blender, and add it to the béchamel.
In a large pan, heat a drizzle of oil and the onion cut into small pieces. When it is golden brown, throw the spinach in the pan, cover and let everything dry over low heat for about ten minutes.
Cover the bottom of a baking dish with a thin layer of béchamel and pumpkin and place a layer of pasta then add the spinach filling. Alternate a layer of pasta with the other ingredients: the béchamel in contact with the pasta, on top of the spinach, pieces of stracchino and some lightly chopped hazelnuts, until all the ingredients are used up.
Sprinkle with Parmesan cheese and put in the oven at 180 ° C for about 40 minutes.
Finish cooking in grill mode for a few minutes until a light crust forms on the surface. Remove the dish from the oven, let it rest for a few minutes at room temperature and serve.

Vegetable lasagna without bechamel

A lasagna recipe with many vegetables, which you can adapt by choosing the seasonal vegetables you prefer.

© iStock

Ingrediants:
250 g of egg lasagna
3 carrots
4 courgettes
2 sticks of celery
300 g of broccoli
200 g of cherry tomatoes
150 g of cauliflower
1 onion
4 tablespoons of extra virgin olive oil
150 g of crescenza or robiola cheese
1 dl of milk
50 g of grated Parmesan cheese
Salt to taste.
pepper as needed.

Preparation:
Peel the carrots, trim the courgettes, remove the celery filaments and the hard parts of the broccoli stems. Wash and dry all the vegetables and cut the carrots and celery into cubes, the courgettes into pieces, the cauliflower and broccoli into florets and the cherry tomatoes in half.
Chop the onion and fry it in a pan with 2 tablespoons of oil, add the diced vegetables and cook for 15 minutes: halfway through cooking add the broccoli and cauliflower, salt and mix.
Blend the crescenza with the milk, half grated cheese and a pinch of salt.
Cook the lasagna in boiling salted water, drain, place them on a cloth and let them dry.
Grease a baking dish with the remaining oil, place a layer of lasagna on it, season with the vegetables and crescenza, again lasagna and so on until all the ingredients have been used up; finish with the remaining Parmesan cheese and pour a little more oil on the surface. Put in a preheated oven at 200 ° for about 20 minutes.
Leave to rest for a few minutes before serving.

And to top off your Sunday lunch here is a colorful and not too heavy dessert

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