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Vegetarian lasagna – with vegetable ragout
Dinner

Vegetarian lasagna – with vegetable ragout

Vegetarian oven lasagna with vegetable ragout and béchamel. Vegetables are sautéed first so excess liquid evaporates – otherwise the lasagna turns watery.

HjemmelavetHverdagVegetariskDinnerPastaVegetarian
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Rate:
95 min total
6 servings
Easy

Ingredients

servings
Units

  • Vegetable ragout

    • 1 stk Eggplant, small cubes
    • 1 stk Zucchini, small cubes
    • 1 stk Red bell pepper, cubes
    • 1 stk Onion, chopped
    • 2 fed Garlic, minced
    • 2 tbsp Tomato paste
    • 14.1 oz Chopped tomatoes
    • 1 tsp Dried oregano
    • 2 tbsp Olive oil
    • Salt and pepper

  • Béchamel

    • 1.8 oz Butter
    • 1.8 oz Wheat flour
    • 2½ cup Milk
    • 2.1 oz Grated cheese
    • Nutmeg, salt and pepper

  • Assembly

    • 8.8 oz Lasagna sheets
    • 2.8 oz Grated cheese for topping

Instructions

  1. 1

    Sauté the vegetable ragout dry

    1. Heat the oil. Sweat onion, eggplant, zucchini and pepper over medium heat until collapsed and liquid is nearly gone (8–12 minutes).
    2. Add garlic and tomato paste. Stir 1 minute. Add tomatoes and oregano. Simmer 5–8 minutes until rich but not wet.
    20 min
  2. 2

    Make the béchamel

    1. Make a roux with butter and flour. Whisk in milk until smooth. Simmer 3–4 minutes. Stir in cheese; season with nutmeg, salt and pepper.
    10 min
  3. 3

    Assemble and bake

    1. Layer ragout, sheets and béchamel in a greased dish. Finish with béchamel and cheese.
    2. Bake at 190 °C for 40–50 minutes. Rest 10–15 minutes before slicing.
    55 min
    190°C

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Details

Nutrition

Calories

480kcal

Protein

18g

Fat

22g

Carbs

52g

Dietary

Allergens

GlutenMilkEgg

Restrictions

  • Contains Gluten
  • Contains milk
  • Contains egg

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Fridge up to 3 days. Reheat covered at 170 °C.

Tips

Preparation

  • • Salt eggplant lightly and rest 10 minutes if bitter – pat dry before cooking.

Cooking

  • • If the top is golden early, cover with foil for the rest of the bake.

Serving

  • • Serve with lemon-dressed salad – acid lifts the mild béchamel.

Variations

Flavor

  • Stir spinach into the ragout in the last minute for extra greens.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.