Lasagne has got to be one of the best winter dishes of all time, with its layers of rich bechamel, tomato sauce, and meat. If you’re following a vegetarian diet, this lasagne recipe offers delicious, tasty pasta without the meat.
Vegetarian Lasagne (serves 4)
Ingredients:
- 1 tin of tomatoes
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 12 dried lasagne sheets
- 14 chestnut mushrooms, washed
- 1 onion
- 4 tablespoons of butter
- 1/2 cup of cooked chestnuts
- 1/2 cup of red wine
- 2 tablespoons of plain flour
- 1 cup of milk
- 1 cup of grated cheese
- 1 ball of mozzarella
Instructions:
- Make the tomato sauce – fry the chopped garlic gloves in the olive oil. As they brown, add the tinned tomatoes and salt. Stir well, cover, and simmer for 10 minutes. Remove from the heat and set aside.
- To make the vegetarian filling, slice the mushrooms and onions and cook them in 2 tablespoons of butter. Once the onions have softened, add the red wine and chestnuts and cook for 10 minutes. Set aside.
- To make the bechamel, heat 2 tablespoons of butter with the plain flour. Fry for 2 minutes, then gradually add the milk. Stir until you have a smooth, thick sauce. Stir in half of the grated cheese, heat through until it melts, and then remove from the heat.
- In a large oven dish, layer the lasagne sheets, tomato sauce, bechamel, mushroom filling, and pieces of mozzarella in whichever order you prefer. Scatter the remainder of the grated cheese on top of the lasagne, and bake in an oven heated to 350 degrees for 45 minutes.
