After proposing different variations of vegetarian carbonara, for this week, we wanted to give you some vegetarian and vegan variations of the typical Bolognese baked lasagna with meat sauce and béchamel. By replacing the classic ingredients with products of vegetable origin or by adding fresh seasonal vegetables, you will prepare a single and substantial dish that will make your guests change their mind and that you will have to serve an encore!
Don't store avocado like this: it's dangerous
And before starting to cook remember to preheat the oven to 180 degrees. All recipes are meant for 4 people.
Vegan Lasagna with Seitan and Pea sauce
- 500g of Seitan (half the plate half worked by hand)
- 300g of peas
- a jar of tomato sauce
- 1 onion
- 1 Celery
- 1 carrot
- 1 clove of garlic
- ½ glass of red wine
- 500g of semolina lasagna (the one to be blanched without eggs)
- olive oil
For the béchamel sauce
- 6 tablespoons flour
- ½ liter of soy milk
- 170g of soy butter
Fry the onion in a little oil with the salt and the chopped rosemary.
Add the carrot and celery (chopped) and fry over low heat for at least 10 minutes.
Cook until everything becomes soft enough and at this point add the chopped seitan. Fry for a few more minutes then pour ½ glass of red wine and let it evaporate over a high flame. Add the tomato puree with peas and salt. Cook for about 40 minutes.Now prepare the béchamel by melting the soy butter (at least 170g) over very low heat and add the flour, mixing very well without forming lumps, add ½ liter of soy milk a little at a time, continuing to mix with a whisk, mixing the all with the drone out.
Blanch the pasta in salted water and pass it under cold water to prevent it from sticking.
When you have everything ready, grease a pan with a little oil and put a little sauce on the bottom then start making a first layer of pasta, sauce (with vegetables and seitan) and bechamel and so on until you have finished the ingrediants.
If you like you can finish with a sprinkling of grated tofu and bake for about 40 minutes.
Serve yours delicious vegan lasagna very hot.
Vegan Lasagna with Soy Ricotta and Spinach
- 500g semolina lasagna (to be blanched without eggs)
- 500g of Spinach
- 500g of soy ricotta
- 1 tablespoon of sugar (optional)
- 1 cup of soy or rice milk
- 1 lemon wedge
- 2 cloves of garlic
- chopped basil to taste
- a jar of tomato sauce
Cook the spinach by boiling them in salted water and keep the cooking water.
At this point blanch the lasagna sheets in the preserved water and drain them, letting them cool, trying not to let them stick.
Pour the soy ricotta, milk, finely chopped garlic, lemon juice, basil and salt into a blender and mix well.
Then pour everything into a fairly large container in which you will also add the spinach and mix everything until you get a homogeneous mixture, a soft cream.
Now take a baking sheet and after having greased it well sprinkle it with the tomato sauce, then put a layer of pasta on top and then cover it with the soy ricotta and spinach mixture. Continue in the same order: tomato sauce, pasta, spinach and ricotta cream, until you have finished all the ingredients. Finish with a layer of pasta and pour a little more tomato sauce over it.
Bake everything for about 40 minutes.
Serve and eat before it cools!
Vegetarian Lasagna with Crispy Vegetables and Ricotta
- Eggplant 2
- 1 courgette
- 1 red pepper
- 150g of mushrooms
- a jar of tomato sauce
- 2 medium-sized red onions
- 400g of fresh ricotta
- 200g mozzarella, chopped
- 50g of grated Parmesan cheese
- 500g of lasagna ready to boil
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped basil
- olive oil
- sea salt
- black pepper
Cut the eggplant, zucchini and the pepper into thin slices according to the length. Finely chop the mushrooms.
Grease a medium baking pan where you will put the vegetables well with oil.
In a pan, fry the chopped onion with a little oil and add the vegetables. Brown them, then after having salted and peppered them, cook them in the oven for at least 40 minutes. Once cooked, add the tomato sauce.
In a bowl combine the ricotta, parmesan and mozzarella, mix and add the basil with the parsley. Blend everything until you get a soft sauce.
Blanch the lasagna in salted water and pass it under cold water (to prevent it from sticking).
At this point take another pan quite large, well greased, and sprinkle it with the tomato sauce and on top put a first layer of pasta and again tomato and oil. Place the vegetables on top, making another layer on which you overlap another with the ricotta, mozzarella and parmesan sauce. Repeat everything trying to make at least three layers of pasta, vegetables and cheese. Place in the oven and bake at 200 ° for at least 40 minutes until the top layer becomes crunchy.
Remove from the oven and serve hot
Vegetarian Lasagna with Mushrooms and Artichokes
- 500 g of fresh lasagna
- 3 tablespoons of oil
- 2 clove of garlic
- 300 g of fresh mushrooms
- 3 or 4 artichokes
- 1 tablespoon of chopped parsley
- 500 g of ready-made bechamel
- salt and pepper
- XNUMX/XNUMX cup salted butter
- grated parmesan
Fry a clove of garlic in a pan (which you will then remove) with oil and salt and some herbs (rosemary, sage, oregano, etc.), pour the well-cleaned artichokes and once fried add a little water. Let them simmer for at least 20 minutes.
Heat the second clove of garlic in a pan with oil and a little salt, as soon as it is golden, remove it and add the mushrooms, let them flavor for 10 minutes, add salt and pepper and add the chopped parsley. Remove them from the heat and mix them with the bechamel together with the chopped artichokes previously cooked.
Grease a baking dish and cover the bottom with a layer of fresh lasagna, cover them with part of the compound bechamel-mushrooms-artichokes, make a second layer of lasagna, another of mushrooms-artichokes, one of lasagna and finish with the mushrooms and artichokes. Sprinkle the surface with flakes of butter and grated Parmesan cheese, pass the pan in a hot oven at 180 ° for about 20 minutes and finally serve hot.
Vegetarian Lasagna Asparagus, Zucchini and Peas
- 500g of Lasagna
- bechamel: 50 grams of butter, 1/2 liter of milk, 70 grams of flour, nutmeg, salt
- 300g peas
- 2 carrots
- 300 g of asparagus
- 2 zucchini
- 2 leeks
- 500 grams of mozzarella
Cucocete le vegetables separately better if steamed ie so that each one retains its own flavor.
Prepare the bechamel melting the butter in a pan over low heat and adding the flour slowly, avoiding lumps, add the salt and nutmeg.
Once mixed well, add a little warm milk and cook over moderate heat until the sauce has thickened.
Blanch the lasagna in salted water and pass it under cold water to prevent it from sticking.
Grease a baking tray and cover it with the pastry, placed on top of the vegetables, bechamel, mozzarella and parmesan. Try to make at least 3 or 4 layers and at the last add a few tufts of butter to brown.
Cook everything at 180 ° for 35-40 minutes and the last 5 minutes put the grill to brown your tasty lasagna.
And to make Sunday lunch more enjoyable, you could accompany your lasagna with an excellent and genuine one farmer's white wine!