Vegetarian Lasagna Bolognese

Indulge in the ultimate comfort food with this hearty and flavor-packed Vegetarian Lasagna Bolognese. This recipe transforms the classic Italian favorite into a meat-free masterpiece, layered with a rich vegetable Bolognese sauce featuring mushrooms, zucchini, and aromatic herbs, paired with a luscious homemade béchamel sauce. No-boil lasagna sheets make assembly effortless, while gooey mozzarella and nutty Parmesan create the perfect golden topping. Ideal for cozy family dinners or special occasions, this vegetarian lasagna balances wholesome ingredients with indulgent flavors. Prep in just 25 minutes, then let your oven do the rest, yielding a satisfying dish that serves six. Perfect for vegetarian comfort food lovers and a delightful twist on the classic lasagna recipe!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 large, finely chopped Onion
• 2 medium, finely chopped Carrot
• 2 finely chopped Celery stalks
• 3 cloves, minced Garlic
• 250 grams, finely chopped Mushrooms
• 1 medium, finely chopped Zucchini
• 800 grams, crushed Canned tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 125 milliliters Red wine (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 50 grams Butter
• 3 tablespoons All-purpose flour
• 500 milliliters Milk
• 0.25 teaspoon Ground nutmeg
• 250 grams, no-boil Lasagna sheets
• 100 grams Grated Parmesan cheese
• 200 grams, shredded Mozzarella cheese

Directions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes until softened and slightly golden.

Step 2

Stir in the garlic, mushrooms, and zucchini, and cook for another 5 minutes until the mushrooms have released their moisture.

Step 3

Add the crushed tomatoes, tomato paste, oregano, basil, red wine (if using), salt, and pepper. Bring to a simmer, cover, and let it cook gently for about 20-25 minutes, stirring occasionally.

Step 4

Meanwhile, heat the butter in a separate saucepan over medium heat. Add the flour and stir continuously for about 1-2 minutes until smooth and lightly golden.

Step 5

Gradually whisk in the milk, maintaining a steady stir to prevent lumps. Cook the béchamel sauce for about 5 minutes until it thickens. Stir in the nutmeg and set aside.

Step 6

Preheat your oven to 180°C (350°F).

Step 7

Spread a thin layer of vegetable Bolognese sauce on the bottom of a baking dish. Place a layer of lasagna sheets over the sauce.

Step 8

Spread a portion of the béchamel sauce over the lasagna sheets, followed by a sprinkle of Parmesan and a handful of mozzarella.

Step 9

Repeat the layers (Bolognese, lasagna sheets, béchamel, cheeses) until all the ingredients are used, finishing with a final layer of béchamel topped with cheeses.

Step 10

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes or until the top is golden and bubbling.

Step 11

Allow the lasagna to rest for about 10 minutes before slicing and serving. Enjoy your Vegetarian Lasagna Bolognese!

Nutrition Facts

Serving size	(3197.5g)

Amount per serving	% Daily Value*
Calories	3224.1

Total Fat 203.0g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 18.3g
Cholesterol 409.9mg	0%
Sodium 9684.7mg	0%
Total Carbohydrate 199.8g	0%
Dietary Fiber 37.6g	0%
Total Sugars 100.4g
Protein 140.4g	0%

Vitamin D 266.9IU	0%
Calcium 3764.4mg	0%
Iron 12.5mg	0%
Potassium 6644.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 17.6%

Carbs: 25.1%