Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my simple vegetable lasagna recipe in this post.
The sauces are vegetarian and can be prepared quickly.
I was able to reduce the preparation time to about 30 minutes, and the lasagne takes a good 50 minutes in the oven.
You will find new sauce tips so that the vegetable casserole is easy. Let yourself be inspired to cook now!
Table of Contents
1. Recipe Vegetable Lasagna
The step-by-step instructions with many photos accompany you in the kitchen. You can always send me a message or cooking question via the comment function 🙂
Instructions by Chef Thomas Sixt.
Total Time 90 Min.
Vegetable Casserole Lasagna Style with vegetarian ingredients.
|3||pc||clove of garlic|
|1||tbsp||thyme (dryed or fresh)|
|black ground pepper|
|brown can sugar|
|0,5||L||milk (or soy milk)|
|chicken broth or vegetable broth (powder)|
Decorate and serve
Peel the garlic cloves and finely dice.
Put the garlic cubes in a large saucepan.
Wash the carrots, cut off the ends, peel.
Halve the peeled carrots lengthwise and quarter them depending on their size.
Cut the carrot sticks into small pieces and add to the garlic in the pot.
Add olive oil to the vegetables and sauté over high heat.
The garlic should get a light light brown color.
Put the canned tomatoes in the pot and bring to the boil.
Let the sauce cook for 15 minutes, stirring frequently.
Stir in the tomato paste and check the sauce has thickened.
The sauce should not appear watery.
Season the vegan Bolognese with thyme, salt, pepper, sugar and butter.
Prepare the béchamel
Mix the cornstarch in the cold milk in a saucepan with a whisk.
Boil the milk while stirring.
Taste the béchamel
Season the béchamel sauce to taste with salt, pepper, nutmeg and optional broth.
Finish the béchamel
Bring the béchamel sauce back to the boil and check that the sauce has thickened.
You can pour some sauce onto a cold plate, wait a moment, and then swipe through with your finger.
If the space created in this way is retained, the sauce is sufficiently bound.
Optionally, dissolve the cornstarch again in a little cold water, bring the sauce to the boil, add the starch water and let it boil.
Check the binding of the sauce again.
Prepare the prepared sauces for inserting the vegetable lasagne.
Preheat the oven to 175°C hot air.
Spread a ladleful of béchamel sauce on the bottom of the casserole dish.
Insert lasagne sheets
Place a layer of lasagne sheets on the béchamel sauce.
Fill in sauces
Cover the pasta plates with the vegetable bolognese and add the béchamel sauce.
Place pasta plates on the sauces again and add more sauces.
Fill the casserole dish to the desired level.
Important note: Keep the lasagne liquid, if you fill in too little sauce, do not cook the pasta sheets.
Generously cover the last layer of pasta sheets with the béchamel sauce.
Lay the grated mozzarella cheese generously on the last layer of béchamel sauce.
Put the casserole dish in the oven. The grille on the middle rail has proven itself.
The lasagne is ready after 45-50 minutes.
Lasagna cooking test:
You can pierce with a wooden skewer, the pasta sheets should be easy to pierce.
Serve the vegetable lasagne on cold plates using a spatula and a spoon.
Drizzle with olive oil and decorate with basil.
Serve the lasagne quickly and enjoy!
I wish you a good appetite!
As one of the few hot dishes, I always put lasagne on cold plates.
The casserole is always very hot and just pleasant to eat at the table.
2. Calories and Nutritional Values
3. Variants of Vegetable Lasagna
For my first cookbook I already made the vegetarian lasagne as a brisk version with little filling.
The quick pasta casserole is one of my favorite dishes.
Here in this recipe I have added the vegetarian variant for classic lasagne with vegetables and without meat or meat substitutes.
For variants you will find some ideas summarized below:
- You can buy ready-made bechamel sauce and save yourself the preparation of a sauce.
- You can find a detailed béchamel sauce recipe elsewhere.
- If your time frame allows, sauté the carrots longer for a better flavor.
- You can also add the garlic later, it should not be too roasted.
- You can add 1-2 finely diced onions to the vegetable bolognese.
- The vegetable bolognese goes well with red wine.
- Use little dry red wine to deglaze after sautéing the vegetable ingredients.
- Herb Tip: Instead of thyme, you can use oregano, marjoram or fresh lovage.
- Cheese Tip: You can also use Emmental, Gouda or a mountain cheese or Parmesan.
- As a cheese substitute for vegan fit grated almonds.
- For this, pour more béchamel sauce at the end and sprinkle the almond flour.
Can you think of another variant? Please leave me a comment at the bottom of the page. Thanks!
4. More Recipe Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!