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High-Protein Vegetarian Lasagna proteica vegetariana reteta

Vegetarian Lasagna - Traditional Italian Recipe made Veg!

In case you're following a vegetarian diet and you're craving some good ol' lasagna, this is THE recipe you've been looking for. Here's how to make the best vegetarian lasagna that's very similar to the traditional version!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Choose Serving Size 8

Ingredients 

  • a pack of lasagna noodles approx. 500g | 17.5oz - choose a brand that doesn't require the pasta to be boiled separately
  • 50 g ½ cup grated Parmesan cheese

For the vegetarian bolognese ragu:

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

For the bechamel sauce:

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

Instructions

  • Add all the ingredients for the ragu sauce to a large non-stick pan. Add 2 cups of water.
  • Saute on medium-high heat for 20 minutes, then on low heat for another 15-20 minutes, or until most of the liquid evaporates.

Prepare the bechamel sauce:

  • In a large saucepan, melt the butter and add the flour. Whisk well and cook this roux on medium heat.
  • Heat the milk in a separate pot and slowly pour it over the roux, while continuously whisking.
  • Whisk until smooth and add the spices at the end.

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

  • Add some parchment paper at the bottom.
  • Pour and spread 2-3 tablespoons of bechamel sauce on the bottom, then add the first layer of lasagna sheets (2-3 sheets).
  • Pour about one ladle with the bechamel sauce and spread it evenly on top of the first layer.
  • It is followed by 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 finish the sauces and the pasta.
  • The final layer should be with the 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.
  • Let it rest for 15 minutes before serving.