Lasagna without meat
4 servings
120 minutes
Vegetarian lasagna is an embodiment of Italian gastronomy created for those who appreciate light yet rich flavors. Inspired by traditional lasagna, this version excludes meat and replaces it with aromatic mushrooms and fresh vegetables. The combination of creamy ricotta cheese, eggs, and fragrant herbs gives the dish a creamy texture and exquisite taste. Tomatoes add a hint of mild acidity, while parmesan completes the composition with its noble aroma. This dish is perfect for a family dinner, harmonizing beautifully with a glass of red wine or a fresh salad. Vegetarian lasagna is not just an option for vegetarians but a standalone masterpiece proving that Italian cuisine can be truly versatile.
1
Heat the oil over medium heat.
2
Fry the chopped vegetables for 3-5 minutes.
- Button mushrooms: 400 g
- Courgette: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
3
Pour in the tomato sauce.
- Tomato sauce: 500 g
4
In another bowl, mix the cream cheese with the egg, chopped various herbs, and half of the parmesan.
- Cream cheese (curd cheese spread): 400 g
- Chicken egg: 1 piece
- Basil: 1 bunch
- Parsley: 1 bunch
- Grated Parmesan cheese: 150 g
5
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Layer in the form: lasagna sheets, cream cheese, vegetables.
- No-boil lasagne sheets: 450 g
- Cream cheese (curd cheese spread): 400 g
- Button mushrooms: 400 g
- Courgette: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
7
Sprinkle the last layer with parmesan.
- Grated Parmesan cheese: 150 g
8
Bake for 50 minutes at 200 degrees under foil (remove it 10 minutes before done).