Italian Vegetable lasagna is a delicious and nutritious alternative to meat-based lasagna. It’s a layered dish that typically includes lasagna pasta, vegetables, cheese, and a tomato-based sauce. Vegetable lasagna is a vegetarian version of the classic dish. It gained popularity as people sought healthier and meat-free alternatives. The beauty lies in its versatility, you can use a variety of vegetables, cheeses, and sauces to create a satisfying and flavorful dish.
Vegetable Lasagna History
The idea likely emerged as a response to dietary preferences and the growing popularity of vegetarianism. As people sought lighter meals, healthier and meat-free alternatives, chefs and home cooks began experimenting with vegetable-based lasagna recipes.
The origins of lasagna can be traced back to ancient Greece, where layered dishes with pasta-like sheets and various fillings were prepared. However, it was in Italy that lasagna became a staple of Italian cuisine. The dish evolved over the centuries, with different regions of Italy adding their own unique twists and variations.
The specific history of italian vegetable lasagna, as a distinct variation, is not as well-documented as the traditional meat-based lasagna. However, as vegetarian and plant-based diets gained popularity in the latter half of the 20th century and into the 21st century, vegetable lasagna became more widely embraced.
Today, vegetable lasagna comes in various forms and can include a wide range of vegetables such as zucchini, spinach, mushrooms, bell peppers, and more. It is often layered with ricotta or cottage cheese, marinara or tomato sauce, and mozzarella cheese.
As culinary preferences continue to evolve, vegetable lasagna is likely to remain a popular and versatile dish, reflecting the diversity and creativity of modern cuisine
Authentic Italian Vegetable Lasagna Recipe
The ingredients for vegetable lasagna can vary based on personal preferences, but common components include:
- Lasagna noodles: These are typically wide, flat pasta sheets.
- Vegetables: Common choices include zucchini, eggplant, bell peppers, mushrooms, spinach, carrots and celery.
- Tomato sauce: This can be store-bought or homemade, and it forms the base of the lasagna.
- Cheeses: Use mozzarella and ricotta. Parmesan or other Italian cheeses may also be added for extra flavor.
- Herbs and spices: Use basil, oregano, garlic, salt, and pepper to season the sauce and filling.
- Bechamel sauce (optional): Some recipes include a creamy white sauce made with butter, flour, and milk.
Italian Vegetable Lasagna
Equipment
- 1 large lasagna pan
Ingredients
Lasagna
- 500 grams lasagna sheets preferably Barilla brand
- 150 grams mozzarela cheese
- 150 grams pecorino romano cheese
- 80 grams parmigiano reggiano cheese
Beschamel (Besciamella) Sauce
- 500 ml whole milk
- 40 grams flour
- 40 grams unsalted butter
- 1/2 tsp salt
- 1/2 tsp nutmeg
Vegetable Ragu
- 800 grams passata
- 500 grams zucchini
- 310 grams eggplant
- 250 grams onion
- 1 garlic clove
- 125 grams celery stalks
- 190 grams carrots
- 60 ml red wine
- 10 leaves fresh basil
- 2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
Vegetable Broth
- 1 liter water
- 1 carrot
- 1 onion
- 2 celery stalks with leaves
- 1/2 tsp rosemary
- 2 bay leaves
Instructions
Preparation of the Vegetable Ragu
- Wash and cut the vegatables into small cubes. The celery, onion and carrot should be finely cut, the zucchini and eggplant may be larger pieces.
- Grate all cheeses and set aside separately.
- Remove milk and eggs from refrigerator. Bring to room temperature.
Preparation of Vegetable Broth
- Fill a medium sized pot with 1 liter water,.
- Add into the pot 2 bay leaves, 1 carrot , 1 onion, 1/2 bunch celery leaves and 1/2 tsp dry rosemary.
- Bring to a boil and cook about 20 minutes.
- Set aside, broth will be used to dilute the tomato sauce as needed.
Cooking the Vegatable Ragu
- In a large pot, heat 6 tablespoons olive oil on medium to low heat.
- Once warmed, add place the carrots into the pot and saute about 2 minutes.
- Place the celery and the onion into the pot and continue to saute another 5 minutes. Add in the garlic.
- Place the zucchini and eggplant into the pot and continue to saute. Mix well, keep on heat another 5 minutes.
- Once all ingredients are combined, pour in the 60 ml red wine. Mix well, cook until the alcohol evaporates.
- Add in the 800 gr passata. Mix well and continue cooking on medium to low heat. Clean out any tomato left in the bottle with the broth by filling 1/2 way up pouring into the pot.
- Add salt, pepper and sugar to the pot. Mix well and simmer with lid ajar.
- Please ensure the the vegetable ragu, when done, is not too thick. The vegetable broth is to be used instead of plain water to dilute the mixture. No more than approximately 2 more cups of liquid.
- Cook mxiture for about 20 minutes. If too dry, add some broth.
- When done cooking, take pot off the heat and stir in the 1 tablespoon or 10 leaves of fresh basil.
Preparation of the Beschamel (Besciamella) Sauce
- In a large pot, melt butter over medium heat. Remove from heat, add the flour and whisk for about 30 seconds, or until well blended.
- Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
- Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
- Add in the nutmeg and remove from heat. Season with salt and pepper and mix.
Assembling and Cooking the Vegetable Lasagna
- Preheat oven to 350°F or 180°C.
- Spoon about 2 ladles of veg ragu sauce on the base of a 9×13-inch baking dish, then cover with lasagna sheets. Layer with 2 ladles of veg ragu sauce (or enough to cover pasta), 1 ladle of white sauce and mozzrella and pecorino romano cheeses. Repeat layers (leaving the remaining cheese for the top).
- Pour the remaining veg ragu sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese, pecorino romano cheese. Bake for 30 to 40 minutes or until golden and bubbling.
