Lasagna Vegetables

Marmita
13Ingredients
Calories
45Minutes

This hearty and delicious vegetarian lasagna will satisfy even the staunchest of meat eaters. It's made by layering the usual lasagna noodles with a savory filling of sauteed onion, garlic, zucchini, carrots, and cabbage, and with fresh basil added at the end; bechamel sauce is also incorporated into the dish and used as the final layer on top, plus grated cheese and sesame seeds, which becomes nicely browned and bubbling during baking.

Ingredients

  • lasagne sheets
  • 1 courgette
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • cabbage
  • salt
  • pepper
  • grated cheese
  • béchamel sauce
  • sesame seeds
  • fresh basil leaves
  • tomato paste

Directions

  1. In the wok, sauté the onion and the garlic over a pinch of olive oil.
  2. Then the zucchini, carrots and Lombard.
  3. Save the tomatoes and cook a little.
  4. Put salt, pepper and basil to taste.
  5. Grease a baking dish of your own for the oven with butter and put the sheets of lasagna alternating with vegetables.
  6. Put a little grated cheese such as béchamel.
  7. At the end of the layers cover everything with béchamel, put some grated cheese, a sesame seed or some more spice to taste.
  8. Place in the oven (20 minutes / 400 °F) or until well browned.
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