Veggie Lasagna. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. Spinach is the star of this vegetable lasagna recipe.

Sprinkle with cheeses and Italian seasoning. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. You can cook Veggie Lasagna using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Veggie Lasagna

Prepare of For the Red Sauce.
Prepare 1 of onion.
It's 6 of garlic pods.
It's 2 of celery sticks.
You need 2 of carrots.
Prepare 1 of bellpepper.
It's 2 cups of sliced mushrooms.
Prepare 3-4 of fresh basil leaves.
You need 500 g of pasta sauce.
It's of Dried oregano.
Prepare of Chili flakes.
Prepare of Pepper.
It's of Salt.
You need of Olive oil.
You need of Sugar (optional).
You need of For the Bechamel Sauce.
You need 50 g of butter.
Prepare 1 tbsp of plain flour.
Prepare 2 cups of milk.
Prepare of Salt.
It's of Pepper.
You need of Assembly.
It's 1 box of lasagna sheets.
Prepare 2 cups of Shredded cheese.

Layer four cooked noodles in the pan, slightly overlapping them if necessary. Over high heat, heat to boiling; reduce heat to low. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook.

Veggie Lasagna instructions

Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked..
Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool..
For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper..
Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery..
Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese..
Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice..
To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!.

This lasagna is very similar to Hearty Vegetable Lasagna from this site, and either one makes a yummy meatless meal. The key to the extraordinary taste of this vegetable lasagna is roasting the vegetables first. For a gluten-free vegetable lasagna, use gluten-free noodles or use vegetables to make the noodle layer. Layer long, thin slices of eggplant or zucchini in place of the noodles. I prefer to partially cook the slices by roasting or grilling first so they don't add too much moisture to the lasagna.