Plats

Vegetable lasagna

Name: Vegetable lasagna
Prep time: 20 min.
Cook time: 1 h 10 min.
Total time: 21 min
Yield: 6 people
Cuisine: Française
Ingredients: 500 g of eggplants (or about 2 eggplants); 500 g of zucchinis (or about 2 zucchinis); 600 g of tomatoes (about 4 to 5 tomatoes); 300 g of onions (or about 2 onions); 500 ml of béchamel; 12 sheets of dry lasagna; 2 tsp of dried oregano (10 ml); Salt and pepper; 100 g of Gruyère cheese

Discover our tasty vegetable lasagna, a hearty vegetarian recipe, perfect for a balanced family meal.

6 people

Easy

€€ - €€€

320-380 kcal/serving

Préparation 20 min.

Cuisson 1 h 10 min.

Repos 0 min.

Préparation

Wash the vegetables. Slice (MandoChef) the eggplants and courgettes lengthwise (2/-), and slice the peeled tomatoes (4/-) and onions (2/-) into rounds.
Assemble in a lasagne dish (Ultra Pro 3.3 l) the lasagnes by layering twice: béchamel, lasagne sheets, eggplants, courgettes, onions, tomatoes, oregano, salt, pepper, and finish with a layer of lasagne sheets, 200 ml of béchamel, and grated Gruyère cheese (Grate n store).
Cover and bake for about 1 hour 10 minutes in the preheated oven, setting 6/7 or 200 °C, uncovering 20 minutes before the end of cooking.
Serve piping hot with a green salad.

Variations:

Courgette and smoked salmon lasagne: replace the vegetables with 1.3 kg of courgettes cut into slices (2/-) and 500 g of smoked salmon arranged alternately.
Provençal lasagne: replace the tomatoes with 600 g of red peppers cut into rounds (2/-) and the oregano with herbs of Provence.