Vegetarian Lasagne

Dive into layers of hearty flavor with this Vegetarian Lasagne, a comforting classic that’s perfect for weeknight dinners or special gatherings. Featuring tender lasagne noodles, a rich tomato and spinach filling infused with garlic, mushrooms, and a touch of aromatic oregano, this dish is elevated by a creamy homemade béchamel sauce lightly seasoned with nutmeg. Topped with a golden, bubbly blend of melted mozzarella and parmesan cheeses, this vegetarian twist on the beloved Italian favorite is both satisfying and nutritious. Easily customizable and bursting with wholesome ingredients, it’s an irresistible, oven-baked masterpiece that the whole family will enjoy. Perfect to serve as a crowd-pleasing main course, this lasagne is proof that meatless meals can be just as indulgent!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 pieces Lasagne noodles
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 250 grams Button mushrooms, sliced
• 300 grams Spinach
• 700 ml Tomato sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 grams Butter
• 50 grams All-purpose flour
• 600 ml Milk
• 0.25 teaspoon Nutmeg, ground
• 200 grams Grated mozzarella cheese
• 50 grams Grated parmesan cheese

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Bring a pot of salted water to a boil and cook the lasagne noodles according to the package instructions. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated, about 7-8 minutes.

Step 5

Stir in the spinach and cook just until wilted, about 2 minutes.

Step 6

Add the tomato sauce, oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 5 minutes, then remove from heat.

Step 7

To make the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux.

Step 8

Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with a pinch of salt, black pepper, and nutmeg.

Step 9

To assemble the lasagne, spread a thin layer of the tomato and spinach mixture on the bottom of a 9x13 inch (23x33 cm) baking dish. Place a layer of noodles over the sauce.

Step 10

Spread a portion of the béchamel sauce over the noodles, then sprinkle with a layer of grated mozzarella cheese.

Step 11

Continue layering with the remaining ingredients: tomato and spinach mixture, noodles, béchamel sauce, and mozzarella until all ingredients are used, finishing with béchamel sauce and a generous sprinkle of both mozzarella and parmesan cheese on top.

Step 12

Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 14

Let the lasagne cool slightly before slicing and serving.

Nutrition Facts

Serving size	(3086.2g)

Amount per serving	% Daily Value*
Calories	4738.8

Total Fat 166.9g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 366.0mg	0%
Sodium 6223.9mg	0%
Total Carbohydrate 635.6g	0%
Dietary Fiber 42.9g	0%
Total Sugars 88.5g
Protein 204.7g	0%

Vitamin D 305.3IU	0%
Calcium 3223.6mg	0%
Iron 32.5mg	0%
Potassium 4716.6mg	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: 30.9%

Protein: 16.8%

Carbs: 52.3%