Vegetable Lasagna

Vegetable ragu and layers of flavourful cheese combine in perfect, creamy layers.

Prep Time15

Cook Time1 55

Resting Time15

Total Time2 25

Course: Main Course

Cuisine: Italian

Keyword: vegetable lasagna

Servings:

Cook the mushroom ragu, which could be made several days ahead. It could also be frozen. Dice the celery, carrots and onions, chop up rosemary and mince the garlic or take all the ingredients and pulse in a food processor.
Heat the olive oil in a large pot or a deep pan and sauté the mixed vegetables above for 7-10 minutes over low heat until softened.
Meanwhile take 2/3 of the mushrooms and pulse them in a food processor until they are coarsely chopped into ¼ inch pieces. Roughly chop the remaining mushrooms by hand for a varied texture.
Add the mushrooms to the pot with the vegetables and cook them for 10 minutes until they are cooked and reduced in volume.
Add the passata and a bay leaf with a pinch of salt, stir, cover with a lid and cook on low for 20 minutes, then uncover and let simmer for 10-15 minutes until desired consistency.

To a small saucepan add the butter and let it melt, then add the flour and mix well, continue cooking the mixture over medium heat while stirring for 2-3 minutes, then add the milk, one bay leaf and ¼ tsp of grated nutmeg, bring to a boil, then let it simmer until the sauce thickens and coats a spoon, season with salt and pepper to taste. Set aside till needed.

In a medium bowl mix together ricotta, Parmesan cheese, chopped fresh spinach or defrosted and well drained frozen spinach and 1 beaten egg.

Preheat the oven to 350F/180C. Start layering your lasagna by adding 1/3 of the mushroom ragu to the bottom of a 9X13 inch rectangular baking dish. Then cover the sauce with the lasagna sheets. Then spread 1/3 of the mushroom ragu over the pasta and add ½ of the béchamel sauce.
Top with another layer of the lasagna sheets followed by the spinach ricotta layer, then another another later of the lasagna sheets with the rest of the ragu sauce spread over them and top that ragu with the final layer of the lasagna sheets.
Spread the rest of the béchamel sauce directly on the lasagna sheets, then top with the vegetarian Parmesan cheese. Cover with aluminum foil and bake in the preheated oven for 40 minutes. Then uncover and cook for 10 minutes longer till the cheese is golden. Let the lasagna rest for at least 15 minutes before cutting it.