Vegetarian Lasagna Recipe

Name: Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 1 None large onion, finely chopped; 3 cloves garlic, minced; 2 None small red chilies, deseeded, finely chopped; 14 oz button mushrooms, quartered; 10.5 oz winter squash, peeled, deseeded, diced; 1 None red pepper, deseeded, chopped; 1/3 cup chopped mixed fresh basil, thyme and oregano; 2 (13.5 oz) cans green lentils, drained; 2 (13.5 oz) cans chopped tomatoes; 1 cup vegetable stock; 2 tbsp tomato puree; 2 cups oat milk; 1/3 cup miso paste; 1/2 tsp ground nutmeg; 1/4 cup spelt flour; 7 oz lasagna sheets; 1 1/2 tsp paprika; 2 slices rye bread, processed to breadcrumbs; None None green salad, to serve

Servings: persons

4 tbsp olive oil
1 None large onion, finely chopped
3 cloves garlic, minced
2 None small red chilies, deseeded, finely chopped
14 oz button mushrooms, quartered
10.5 oz winter squash, peeled, deseeded, diced
1 None red pepper, deseeded, chopped
1/3 cup chopped mixed fresh basil, thyme and oregano
2 (13.5 oz) cans green lentils, drained
2 (13.5 oz) cans chopped tomatoes
1 cup vegetable stock
2 tbsp tomato puree
2 cups oat milk
1/3 cup miso paste
1/2 tsp ground nutmeg
1/4 cup spelt flour
7 oz lasagna sheets
1 1/2 tsp paprika
2 slices rye bread, processed to breadcrumbs
None None green salad, to serve

1
Preheat oven to 350u00b0F.
2
Heat 1 tbsp oil in a frying pan over medium heat. Saute onion, garlic and chilies for 2-3 mins, until onion is tender. Add mushrooms, squash, pepper and herbs. Saute for 3-4 mins. Stir in lentils, tomatoes, stock and tomato puree. Bring to a boil then reduce heat and simmer for 35-40 mins, until thickened.
3
To make the sauce, whisk oat milk into miso until smooth. Stir in nutmeg. In a saucepan, combine flour and 2 tbsp oil. Stir over low heat until nutty. Stir in oat milk mixture until smooth then cook over high heat, stirring, until smooth and thick.
4
Transfer 1/2 the vegetable mixture to a large baking dish. Arrange single layer of lasagna over top then cover with 1/2 the miso sauce. Repeat layers.
5
Combine breadcrumbs with paprika and remaining oil then sprinkle over lasagna. Bake for 40-45 mins. Serve with a green salad.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tbsp olive oil, 1 None large onion, finely chopped, 3 cloves garlic, minced, 2 None small red chilies, deseeded, finely chopped, and more.

Yes, Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Lasagna

How did you like this recipe?

Frequently Asked Questions