Presenting a tasty take on traditional comfort food: our Vegetable Lasagne is a delicious treat ideal for anyone following a plant-based diet or looking to incorporate more plant-based foods into their diet. This meatless alternative to lasagne is tasty and gratifying because it is packed with a substantial mixture of lentils and mushrooms and cooked in a rich, savory sauce. It feeds four and offers a creative way to include extra veggies for even the pickiest eaters, making it perfect for a family supper or weekly meal prep.
We chose the dependable Scanpan Techniq The Square roasting pan for this recipe, which guarantees consistent cooking all the way through. The roasting pan is simple to handle and move to the oven thanks to its sturdy construction and ergonomic handle. The lasagna easily slides out of the pan because of its Stratanium+ non-stick coating, which also makes cleaning up easier.
- 5 teaspoons of olive oil
- 1 chopped brown onion finely
- 2 garlic cloves, cut finely
- Both salt and freshly ground black pepper
- 10 button mushrooms, cut coarsely
- 2 Table spoons tomato paste
- 1 cup of red lentils, dry
- 2 x 400g cans of pureed tomato
- 400ml of water or vegetable stock
- 50g of butter without salt
- 1/4 cup all-purpose flour
- 700 milliliters of milk
- 2 medium zucchinis, thinly sliced into oval shapes at a little angle
- 2 huge eggplants sliced into 1 centimeter pieces
- 1/2 a cup of long-grain white rice
- 1 cup of mozzarella that has been shredded
- In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped garlic, diced onion, salt, and pepper. Simmer until tender, 5 minutes; add tomato paste and mushrooms. Simmer for an additional two minutes.
- When the lentils are tender and the ragu thickens, add the crushed tomatoes and stock and simmer for 20 minutes. Put aside. To make the bechamel sauce, bring the milk to a simmer in a small sauce pans and then maintain the warmth.
- In a separate saucepan, melt butter over medium heat. Add the flour and cook for one minute, then gradually whisk in the heated milk. Cook for five minutes over low heat, whisking occasionally. Add more salt and pepper to taste.
- Turn the oven on to 210°C.
- Pour Bolognese sauce into a Square Roaster, top with 1/3 of the rice, then evenly arrange half of the sliced eggplant on top. Add a dash of olive oil, salt, and pepper for seasoning. Continue stacking the leftover eggplant, rice, Bolognese, zucchini, and spice.
- Press the baking paper onto the surface, cover, and bake for forty minutes. Take off the parchment paper, cover with the cheese and bechamel sauce, and bake again for 15 minutes, or until the cheese caramelizes.