Vegetarian Lasagne

Ingredients

This vegetarian lasagne replaces the traditional meat filling with a medley of colorful vegetables, such as zucchini, bell peppers, and mushrooms. The meaty texture is achieved by using a combination of lentils and walnuts, which adds a rich and nutty flavor to the dish. Additionally, the classic béchamel sauce is substituted with a creamy and velvety cashew sauce, making it suitable for a vegan diet as well. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 cup (100g) walnuts, finely chopped 1 cup (100g) walnuts, finely chopped
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) cashew sauce (see preparation steps) 1 cup (240ml) cashew sauce (see preparation steps)
• 1 cup (100g) grated mozzarella cheese (or vegan cheese alternative) 1 cup (100g) grated mozzarella cheese (or vegan cheese alternative)
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the zucchini, bell peppers, and mushrooms to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
4. 4.
   Stir in the cooked lentils and chopped walnuts. Cook for an additional 2 minutes.
5. 5.
   Pour in the tomato sauce and vegetable broth. Season with dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
6. 6.
   In the meantime, prepare the cashew sauce by blending 1 cup of soaked cashews with 1 cup of water until smooth and creamy.
7. 7.
   Spread a thin layer of the vegetable mixture on the bottom of a baking dish. Place 3 lasagne sheets on top.
8. 8.
   Repeat the layers, finishing with a layer of lasagne sheets on top.
9. 9.
   Pour the cashew sauce evenly over the lasagne.
10. 10.
    Sprinkle grated mozzarella cheese on top.
11. 11.
    Cover the baking dish with foil and bake for 30 minutes.
12. 12.
    Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
13. 13.
    Let the lasagne cool for a few minutes before serving. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooked lentils can affect the texture of the lasagne.
• Cashew sauce — Soak the cashews in water for at least 4 hours or overnight before blending to achieve a smooth and creamy sauce.

Tips & Tricks

• To add extra flavor, you can roast the vegetables before adding them to the lasagne.
• If you prefer a spicier lasagne, add a pinch of red pepper flakes to the vegetable mixture.
• For a gluten-free option, use gluten-free lasagne sheets made from rice or corn.
• Feel free to customize the vegetable filling with your favorite seasonal vegetables.
• Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the vegetarian lasagne hot, accompanied by a fresh green salad and some crusty bread on the side.

Presentation advice

Garnish each serving of lasagne with a sprig of fresh basil leaves to add a pop of color and freshness.