Healthy and simple recipes ● Vegetarian Lasagna

We are already thinking about the special date that is approaching: Mother's Day!

Today, we bring you a slightly more complex recipe, but it is the ideal one to share with that person who is so special to you. What mother doesn't 'melt' for a good lasagna?

Shall we roll up our sleeves?

For this vegetarian lasagna recipe, we use gluten-free lasagna sheets.

• Ingredients for the filling:
  • 2 tablespoons of olive oil;
  • 1 large onion, chopped;
  • 3 garlic cloves, minced;
  • 1 large eggplant, diced;
  • 1 medium pumpkin, diced;
  • 1 red bell pepper, diced;
  • 200 g of sliced mushrooms;
  • 1 can (400 g) of peeled tomatoes;
  • Salt and pepper to taste;
  • 1 teaspoon of oregano;
  • 1 teaspoon of dried basil.

• Ingredients for the vegan béchamel:
  • 500 ml of plant-based milk (almond, oat, soy, etc.);
  • 4 tablespoons of olive oil;
  • 4 tablespoons of rice flour;
  • Nutmeg to taste;
  • Salt to taste.

• Ingredients for the topping:
  • 200 g of grated vegan cheese (optional)
  • Basil leaves for garnish.

• Preparation:

1. Prepare the filling:
• Heat the olive oil in a large pan. Add the onion and garlic, and sauté until translucent.
• Add the eggplant, pumpkin, bell pepper, and mushrooms. Cook until the vegetables are tender.
• Add the peeled tomatoes, oregano, basil, salt, and pepper. Simmer for about 15 minutes, until the flavors are well combined. Adjust seasoning as necessary.
2. Prepare the béchamel sauce:
• In a saucepan, heat the olive oil.
• Add the rice flour and stir constantly for about 2 minutes.
• Gradually add the plant-based milk, stirring constantly to avoid lumps.
• Season with salt and nutmeg. Continue stirring until the sauce thickens.

1. Assemble the lasagna
• Preheat the oven to 180°C;
• In a baking dish, spread a thin layer of béchamel sauce on the bottom.
• Add a layer of lasagna sheets, followed by a layer of vegetable filling and a layer of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce;
• If desired, sprinkle grated vegan cheese on top;
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake again for about 10 minutes to brown;
• Let it cool for a few minutes before cutting;
• Garnish with fresh basil leaves and serve hot.

We hope this recipe delights your mother and, above all, helps you celebrate this very special day! 💚