Vegetarian Vegetable Lasagne with Ricotta

A vegetarian vegetable lasagna with a ricotta filling, tomato sauce and béchamel. It is baked in the oven, tastes even better the next day, and can be portioned and reheated well or eaten cold.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 250 g egg-free lasagne sheets
• 2 pc zucchini
• 1 pc eggplant
• 2 pc red bell pepper
• 1 pc onion
• 2 pc garlic cloves
• 3 tbsp olive oil
• 2 can peeled tomatoes (can, 400 g)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 250 g ricotta
• 125 g mozzarella
• 60 g grated parmesan
• 500 ml milk
• 40 g butter
• 40 g wheat flour
• 1 pinch nutmeg
• salt
• black pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Slice the zucchini and eggplant, core and dice the bell pepper. Finely chop the onion and garlic.
3. Fry the vegetables in 2 tbsp olive oil in batches over medium to high heat for 5 to 8 minutes, until they take on color, and season with salt.
4. Sweat the onion and garlic in the remaining oil until translucent. Briefly fry the tomato paste, then add the peeled tomatoes and simmer for 15 minutes. Season with oregano, salt and pepper.
5. For the béchamel, melt the butter in a pot, stir in the flour and cook briefly. Gradually add the milk while stirring and simmer for 5 minutes until the sauce becomes creamy. Season with nutmeg, salt and pepper.
6. Stir the ricotta smooth with a pinch of salt and pepper. Drain the mozzarella and tear it roughly into pieces.
7. Spread a baking dish with some tomato sauce. Layer lasagne sheets, tomato sauce, vegetables, ricotta and mozzarella alternately. Cover the last layer of lasagne sheets with béchamel and sprinkle with parmesan.
8. Bake the lasagne in the oven for 35 to 40 minutes until golden brown, then let it rest for 10 minutes before cutting it into portions.