This is not the traditional Lasagna. The amazing Italian cooks are better suited to give you that recipe. This is my vegetarian lasagna. It still has the white and red sauce and the Lasagna sheets. Adding the vegetables infuses this amazing dish with tons of flavors. Next time you visit your vegetarian friends and want to take some food with you, don’t be the person who always brings in the hummus, use this recipe and amaze them.
This recipe makes 4 portions.
Ingredients
For the Red Sauce
- 1 Medium Chopped Onion
- 3 Minced Garlic Cloves
- 1 Chopped Jalapeno
- 1/2 Green Bell Pepper (sliced)
- 1/2 Red Bell Pepper (sliced)
- 1 1/2 Thinly Sliced Carrots
- 4 Sliced Mushrooms
- 1/2 cup Corn
- 1 Diced Tomato
- 2 tbsps Tomato Paste
- 1 tbsp Ketchup
- 3/4 cup Water
- Basil (fresh and dried)
- Oregano
- 7 Spices
- Ginger Powder
- Nutmeg Powder
- Salt
- Optional: 1 Diced Zucchini
For the White Sauce
- 2 tbsps Butter
- 2 tbsps Flour
- 2 cups Milk
- 2 cups Vegetable broth
- Nutmeg Powder
- White Pepper
- Salt
- 250 g Lasagna pasta
- Parmesan
- Mozzarella
- Cheddar
- Optional: you can replace any of the cheese with the cheese of your choice or simply add it.
Making the Red Sauce
I cooked the diced onion and the jalapeno in a bit of oil on medium heat. When the onions started to become translucent, I added my minced garlic and cooked them for 2 min. I then added all the remaining vegetables in the red sauce ingredients list. I cooked everything together for 5 minutes. When the 5 minutes have passed, I added the tomato paste, the ketchup, the water, and all the spices. I let the mixture boil until all the vegetables were cooked and have a soft texture.
Making the White Sauce
I melted my butter in a medium sized pan on medium heat. Once my butter melted, I added my flour. I whisked everything together until combined and then added my milk and vegetable broth. I whisked non stop until there were no lumps left. I added my spices while I continued to whisk. I kept the sauce on medium heat until it thickened and coated the back of a spoon.
Putting Everything Together
I cooked my lasagna sheets as instructed on the box. I coated my pan with butter to prevent sticking. I started layering in my pan as follows. A layer of pasta at the bottom of the pan, then a layer of my red sauce, then a layer of the three cheeses, then a layer of white sauce. I repeated these layers one more time with the same order. I then added a generous layer of cheese on top. I preheated my oven to 375 degrees Fahrenheit or 190 degrees Celsius, I then covered my pan with aluminum foil, and baked it on the middle rack for 40 min. I then removed the foil cover and cooked the lasagna uncovered for another 10 minutes. At this point the top of the lasagna was golden brown and extremely appetizing. I let the lasagna cool down for 10 minutes before cutting into it and eating 2 portions in one sitting.
Enjoy! 🙂
