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High-Protein Vegetarian Lasagna proteica vegetariana reteta

Vegetarian Lasagna (Traditional Italian Recipe)

A meatless take on classic Italian lasagna with a Naturli vegan-minced-meat bolognese ragu, a naturally vegetarian goat-milk bechamel, and Parmesan on top, baked at 180C. Ready in about 90 minutes and serves 8.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Choose Serving Size 8

Ingredients 

  • lasagna noodles approx. 500g | 17.5oz, one pack; no-boil type
  • 50 g Parmesan cheese grated (about ½ cup)

For the vegetarian bolognese ragu:

  • 500 g Naturli Minced about 17.5 oz
  • 1 carrot diced
  • 1 celery stick diced
  • 1 medium onion minced
  • 4 cloves garlic crushed
  • 1 can tomato sauce 400g | 14 oz
  • 100 ml dry wine
  • 2 tsp dried basil leaves
  • 1 tsp oregano
  • salt and pepper to taste
  • 1 Tbsp olive oil

For the bechamel sauce:

  • 500 ml goat milk about 2 ¼ cups
  • 50 g goat butter about 1.7 oz
  • 50 g all-purpose flour about ¼ cup
  • salt and white pepper to taste
  • nutmeg a little bit, freshly ground

Instructions

  • Add all the ingredients for the ragu sauce to a large non-stick pan, then pour in 2 cups of water.
  • Saute on medium-high heat for 20 minutes, then lower the heat and simmer for another 15-20 minutes, until most of the liquid has evaporated and the sauce is thick.

Prepare the bechamel sauce:

  • In a large saucepan, melt the butter, add the flour, and whisk well. Cook this roux on medium heat for 1-2 minutes, until it smells slightly nutty.
  • Heat the milk in a separate pot, then slowly pour it over the roux while whisking continuously to prevent lumps.
  • Keep whisking until the sauce is smooth and thickened, then season with salt, white pepper, and nutmeg at the end.

Now the assembly part (I used a 40x32cm pan):

  • Line the bottom of a baking dish with parchment paper.
  • Pour and spread 2-3 tablespoons of bechamel sauce over the bottom, then add the first layer of lasagna sheets (2-3 sheets).
  • Pour about one ladle of bechamel sauce over the sheets and spread it evenly.
  • Follow with a layer of the ragu sauce and then a handful of freshly grated Parmesan cheese.
  • Top with another layer of lasagna noodles and repeat the process until you run out of sauces and pasta.
  • Make the final layer pasta sheets covered only in a generous layer of bechamel sauce and topped with a generous amount of Parmesan cheese.
  • Bake in the oven at 180C for 30 minutes, until the top is golden and bubbling.
  • Let it rest for 15 minutes before serving.

Notes

Use no-boil lasagna sheets to save time. Heat the milk before adding it to the roux and whisk continuously for a smooth, lump-free bechamel. Finish the top layer with bechamel plus grated Parmesan for a golden crust. Let the lasagna rest 15 minutes before slicing so it holds together when served.