Happy Friday, people!
Today I’m finally going to share the recipe for the incredibly delicious no-need-for-meat vegetable lasagne that I made a couple of weeks ago (or is it already more than a month ago?!). It’s Friday and this is perfect to make during the weekend. Try it out and send me a snapchat or tag me in your photo on instagram when it’s done! Or when you cook! I’ll be happy either way 🙂
I know it looks like a lot of work, but it’s not that bad and you don’t need any special cooking skills for this. And the price you get when you’re done is absolutely worth it!
You will need:
For the oven-baked vegetables:
- 1 red pepper
- 1 yellow pepper
- 2 red onions
- 1 zucchini
- 1 eggplant
- 2 carrots
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
For the tomato sauce:
- 1 red onion
- 2 tablespoons olive oil
- 2 bay leaves
- 3 x 400g cans of whole tomatoes
- 5-10 sun-dried tomatoes
- Salt and pepper
- 1 whole garlic (the entire bulb!)
For the béchamel sauce:
- 800 ml milk
- 100 g butter
- 80 g flour
- Grated cheese (I used a big handful, but you can add more if you like)
- 1 teaspoon grated nutmeg
- Salt and pepper
- 200 g lasagne sheets, or as many as you need for 3 layers (this will depend on the size of your pan). We used wholewheat lasagne sheets, but that’s completely optional
- Grated cheese for topping (as much as you like, I think we used about 150-200 grams)
How to make magic happen:
- Preheat your oven to 200°C (392°F).
- Start chopping all the vegetables (peppers, onions, zucchini, eggplant, carrots) into chunky pieces and divide them between two baking trays. Drizzle them with olive oil and balsamic vinegar and season with salt and pepper. Mix the vegetables with your hands so that they all get covered in oil, vinegar and seasoning.
- Cut the top of the garlic bulb (this is for the tomato sauce if you were wondering why it’s not on the vegetable list) and remove some of the loose skin. Cover it with aluminium foil and put it in a corner of one of the baking trays before putting them in the preheated oven for about 35-45 minutes. Check out the photo below this recipe if you didn’t understand how to cut the garlic!
- Start making the tomato sauce by finely chopping the onion. Heat 2 tbsp of olive oil over high heat in a big saucepan. Add the chopped onion and turn down the heat to low. Cover and let cook for about 10 minutes. Remember to stir every once in a while.
- Add the bay leaves and let cook for another minute before adding the whole tomatoes, salt, pepper and sun-dried tomatoes. Stir well and bring to a boil before lowering to a simmer.
- Take the vegetables out of the oven after 35-45 minutes. Take the garlic out of the aluminium foil and squeeze each clove out of its skin and into the tomato sauce. Mix well and try to mash the whole tomatoes with a wooden spoon now that they have cooked for a while.
- Put the oven-baked vegetables into the tomato sauce and mix well.
- It’s time to start making the bechamel sauce. Heat the milk and melt the butter in different saucepans over medium heat.
- When the butter is melted put in the flour and whisk until there are no lumps. Season with salt, pepper and nutmeg.
- Pour the hot (almost boiling) milk into the butter and flour mixture and whisk until the sauce is thick. This happens fast, so whisk all the time and when it’s the right thickness take the pan off the heat. Add a handful of cheese (or more) and mix well.
- It’s finally time for layering! The first layer will be bechamel sauce, then lasagne sheets, then tomato sauce with vegetables, lasagne sheets again, bechamel again, grated cheese, the rest of the tomato sauce, lasagne sheets for the last time, the rest of the bechamel and then cheese and MORE CHEESE!
- Pop the lasagne in the oven until the cheese is melted and the lasagne sheets are cooked through. This depends on your sheets, we had some that were 15 minutes and others that were 25, so pay attention to what it says on the package and don’t mix them, haha!
This is how to cut the garlic bulb. Completely new to me as well!
The result! And yes, our oven bakes extremely unevenly…
The video below was my inspiration and my recipe is almost the same as theirs. If you haven’t made bechamel before for example (I hadn’t, it’s ok!) it’s nice to watch the video before you get cooking to understand what texture it’s supposed to be. My recipe is a little less gourmet because I couldn’t find some of the ingredients that they ask for, or they were way to expensive. I also added carrots and used wholewheat lasagne sheets to make it a tiny bit healthier. They ask for 2 eggplants in the original recipe, but after chopping only one I saw that it was going to be too much. Maybe the eggplants here are bigger? Take a look at how they do it here:
I hope you enjoyed the recipe and your meal! I’ll try to post more recipes from now on as people seem to enjoy my snapchats and Instagram photos of food, hehe 🙂 And as I’m a vegetarian maybe you can get some inspiration for Meatless Monday or to become a vegetarian yourself?
Have a wonderful Friday night and weekend! See you soon!