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Vegetarian lasagna

Vegetarian lasagna

Vegetarian Lasagna Recipe of of 30-09-2015 [Updated on 29-08-2018]

Vegetarian lasagna is a first course prepared on the occasion of a completely veggie-friendly menu of some time ago. To prepare these lasagna I used grilled vegetables and a vegan béchamel, therefore, all in all, apart from provolone and grated parmesan, it is a fairly "light" first course, pass me the term;)
Girls today I am writing to you from Milan, and in a much more calm and relaxed way than in recent days, I take this opportunity to apologize and thank you for listening patiently to my complaints and above all for encouraging me in this which for me was a small business. Yesterday in the salt and pepper cooking school was very busy, I cooked 3 dishes from my new book for 50 people who then, after seeing the preparations, also tasted the dishes. Lights, cameras, photos, many people, all eyes on me, one thing that sends me haywire at the very thought but which fortunately I was able to manage, thanks also to the staff of sale & pepper and donnamoderna who made me feel at ease in everything.
The people who were there for me, who appreciated my dishes, my explanations and my book really gave me so much yesterday and I can only thank everyone with all my heart for this wonderful experience. This morning I have a couple of appointments and then we go home, so I say goodbye and leave you to today's recipe, kisses;)
NB: Watch out for the cheeses and dairy products you buy: some contain animal rennet, which are not veggie-friendly at all, so if you have vegetarian guests, choose only dairy products with microbial or vegetable rennet (or without rennet!);)


How to make vegetarian lasagna

Wash and clean the vegetables and cut them into thin slices

Heat a grill pan on the stove, and grill the vegetables on both sides.

So set them aside.

Blanch the pasta sheets in a large pot of boiling salted water with the addition of a tablespoon of oil.

Lift the sheets with a shiumarola and leave them on a clean cloth to dry.

Start composing your lasagna.
Pour a few tablespoons of béchamel into the bottom of a baking dish (I used a vegan béchamel), then cover it with a first layer of pasta.
Add a little more béchamel and then the vegetables.

Cut the provolone into thin slices and add a few slices on your lasagna.

Add a second layer of pasta, béchamel and vegetables, and sprinkle it with grated parmesan.

Continue to alternate the layers.
Finish with a layer of pasta, cover it entirely with the remaining béchamel and sprinkle with parmesan.

Bake at 180 ° C, in a preheated convection oven, for about 30 minutes or until the surface is golden.

let it cool, then cut into slices and serve.

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