Hello everyone! Many of you have asked me to share this simple recipe for vegetarian lasagne that I made during the lockdown. Discover a meatless version of a classic Italian dish, with seasonal vegetables.
This version of vegetarian lasagne is my recipe, which I adapt according to the vegetables I find. I’m from the Alpes Maritimes, near the Italian border, and lasagne is a bit of a passion of mine! In fact, I invite you to discover my beautiful region, we’ve tried out some great new ways to discover the Alpes Maritimes. You can have fun with vegetarian lasagne and put in whatever ingredients you like, but in general what works best are eggplants, zucchinis, onions, mushrooms and tomato coulis. Sometimes I also add red and green peppers, but I haven’t yet tried adding leeks. If you want to make this recipe in winter, which I can understand, do as we do and buy your vegetables frozen, from Picard for example. There’s no point in buying tomatoes in winter, because they’re not in season and they don’t taste good either. Tomato coulis or peeled tomatoes will do nicely, as the taste is quite strong.
✖️ Preparation time | 30 minutes
✖️ Cooking time | 35 to 40 minutes – 180°C Fan oven
✖️ Quantities: 4 people
USTENSILS
1 oven, 1 large saucepan, 1 small saucepan, 2 oven dishes (for gourmets)
INGREDIENTS
- 9 sheets lasagne dough (1 packet is enough)
- 1 large onion
- 3 garlic cloves
- 3 eggplants
- 3 small courgettes
- 5 large mushrooms
- 20 cl or 200 grams tomato coulis
- 1 tablespoon herbes de Provence
- 250 grams Ricotta cheese
- 25 cl crème fraiche
- Nutmeg
- Salt and pepper
PREPARATION
- Preheat your oven.
- Slice your eggplants lengthwise, making slices about 1 to 2 centimetres thick.
- Place the eggplant slices in an oven dish, add 3 tablespoons of olive oil and bake for 15 minutes at 180°, then set aside at the end of cooking. They should be softened and golden in color.
- Slice your onions, mushrooms and zucchini (you can use as much or as little as you like, but I use a lot of mushrooms because they shrink with cooking and because I simply love them!)
- In a large saucepan, heat a little oil, then add the onions and brown.
- Then add the zucchini, followed a few minutes later by the mushrooms and garlic. For flavor, add a cube of poultry or vegetable and stir.
- Simmer over medium heat for about 10 minutes.
- Add the tomato coulis and herbs and cook for a further 5 minutes, covered, over a low heat. Book now. The mixture should remain moist enough to provide the humidity needed to bake the lasagne dough sheets.
- In a large bowl, mix the ricotta firmly to loosen it and add pepper and nutmeg to taste.
- In a shallow dish, make 3 successive layers with :
- Pasta (3 plates per floor)
- Vegetables: courgettes-mushrooms-onions
- Aubergines
- Ricotta (3 cases per floor)
- If you have a sweet tooth, you can add a little Gruyère cheese in the middle of the dish, but not a ton!
- Finish with a layer of pasta topped with ricotta and Gruyère cheese.
- Bake for 40 minutes.
If, after 30 minutes of cooking, the edges of the lasagne are a little dry, take some tomato coulis and soak the edges in the sauce.
Your lasagne is ready to eat, with a small salad on the side. They’re good at the time, but I have to say they’re even better the next day. In general, I prepare two large dishes to keep in the fridge for the next day and I prepare the lasagne the day before for the next day, as the flavours have had time to soak into the dish. Don’t forget to freeze them if you’ve made too many – you’ll be delighted to take them out of the freezer in a week’s time.
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