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Vegetarian lasagna with pesto
In this blog article, we present our delicious vegetarian lasagne recipe that you should definitely try. The pesto version is not only easy to prepare, but also incredibly tasty. Thanks to the combination with crunchy vegetables, it is a real taste sensation. So what are you waiting for? Try out the recipe and leave us a comment with your rating!
- 1 Pumpkin, z. e.g. Hokkaido
- 5 Zucchini
- 50 ml Olive oil
- 350 g Mozzarella
- 500 ml Béchamel sauce
- 1 Glass Pesto
- 80 g Parmesan cheese, grated
- 10 Lasagne sheets
- Salt
- 15 Basil leaves
- Casserole dish 20 x 30 cm
Schritt für Schritt durch´s Rezept
- Step 1Peel the pumpkin, remove the seeds and cut into 1 cm thick slices. Place them on a baking tray lined with baking paper, drizzle lightly with olive oil, salt them and place them in an oven preheated to 180° C. Bake for 30 minutes until the pumpkin is soft and starts to caramelize.
- Step 2In the meantime, wash the zucchinis and cut them lengthwise into 0.5 cm thin slices. Then fry them in a little olive oil in a grill pan or non-stick frying pan. Season lightly with salt.
- Step 3If necessary, pre-cook the lasagne sheets. Cut the mozzarella into thin slices.
- Step 4When the pumpkin is ready, layer the lasagne in the oven dish: first spread some béchamel on the base. Then add a layer of pasta, followed by a layer of zucchini, covered with a third of the pesto, béchamel and mozzarella. Place the pumpkin and a third of the pesto, béchamel and mozzarella on the next layer of pasta. Spread the rest of the béchamel, pesto and mozzarella as well as the Parmesan over the last layer of pasta.
- Step 5Bake the lasagne in the oven at 180°C for 30-40 minutes until it is golden brown and bubbling around the edges. Remove from the oven, leave to cool for 10 minutes and serve with fresh basil.
Vegetarian lasagna – very simple
This delicious alternative to classic lasagne is not only easy to prepare, but also full of flavor. We use fresh vegetables instead of meat. The list of ingredients is straightforward and easy to get hold of, so you can get started straight away.
Bechamel sauce
The secret of a really good lasagne is “la Besciamella”, a snow-white and really creamy béchamel sauce. If you would like to read more about how to make this basic sauce from butter, flour and milk, you can find the recipe and good tips on how to prepare it here.
Vegetable lasagna with colorful veggies
Our tip for even more flavour: you can play with the vegetables, as they add color and texture to the dish! If zucchinis or pumpkin are not in season, you can use other fresh vegetables from your own garden or from the market. How about carrots and mushrooms or eggplants and broccoli? The possibilities are endless.
The cheese crowns the lasagne
You can also let your creativity run wild when experimenting with different types of cheese – try a spicy scamorza or smoked fior di latte instead of plain mozzarella, for example. Whichever type(s) of cheese you ultimately choose, make sure to sprinkle the cheese generously over the top layer of the lasagne. This will give you a golden brown crust when baking, which not only looks delicious, but also provides an extra crunch.
Preparing vegetarian lasagna step by step
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