The best mushroom and eggplant vegetarian Lasagne ever! Made with a delicious tomato/pumpkin sauce, fresh basil and sage leaves which are the final touch to this miraculous vegetarian lasagna. On top of that, there is this Bechamel sauce, super easy to make that once combine with the mozzarella cheese will take this recipe to another level.
Mushrooms and eggplant Vegetarian Lasagne step by step
STEP 1
First, prep the veggies by washing them or cleaning them .
Cut the onion and mushrooms into small pieces and the eggplant into small cubes.
STEP 2
Mince the garlic
STEP 3
In a deep pot, heat the oil and sauté the garlic and onion for a couple of minutes at low temperature until they turn golden brown and the onion is translucid.
STEP 4
Add the rest of the vegetables.
STEP 5
Add the tomatoes and the pumpkin puree, then stir until the ingredients are well integrated and all the vegetables are soaked.
STEP 6
Add the same amount of water as tomatoes.
NOTE: To do so you can easily use the same can of tomatoes to pour the water
STEP 7
Chop the sage leaves and add together with the whole basil leaves and dried oregano.
STEP 8
Cover and cook for 30 minutes over medium heat.
Then remove the lid and cook for another 5 minutes.
STEP 9
Remove from the stove and let it rest while the béchamel sauce is being prepared.
STEP 10
*Preheat the oven to a 220°C.
In a small pot, melt the margarine with the garlic and onion over low heat until it is translucent and soft.
STEP 11
Add the flour and stir constantly, to not let it stick at the bottom.
STEP 12
The mix should look something like this.
STEP 13
Add milk, nutmeg, salt and pepper.
NOTE: I recommend mixing those ingredients in a separate cup beforehand and then pour them into the pot so that the nutmeg dissolves well.
Stir constantly. Once it’s thick turn off and remove from heat.
STEP 14
In a baking dish, first spread 1-2 ladles of the mushroom sauce at the bottom.
Then place a layer of the pasta sheets to cover the surface.
(Cut the edges if necessary)
STEP 15
On top of the pasta, place another 2-3 ladles of sauce.
STEP 16
Then about 2-3 ladles of bechamel sauce.
STEP 17
Sprinkle a layer of grated mozzarella cheese.
STEP 18
Repeat the procedure, layering more pasta, mushroom sauce, bechamel and mozzarella until the baking dish is filled.
It’s ready when at least the third layer of cheese is placed.
STEP 19
Cover with aluminum foil and bake at 220 ° C for 15 minutes.
Then remove the paper and bake another 5 minutes at the same temperature
STEP 20
When it comes out of the oven, let the lasagna rest for at least 10 minutes before serving.
Enjoy!
If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your vegetarian Lasagne!
Mushrooms and eggplant Vegetarian Lasagne with pumpkin sauce
Course: MainCuisine: ItalianDifficulty: Medium6
servings20
minutes40
minutes20
minutes10
minutesThe best mushroom and eggplant veggie lasagne ever! Made with a delicious tomato/pumpkin, fresh basil and sage leaves which are the final touch to this miraculous vegetarian lasagna. On top of that, there is this Bechamel sauce, super easy to make that once combine with the mozzarella cheese will take this recipe to another level.
Ingredients
- Mushroom and eggplant sauce
2 tbsp vegetable margarine (or butter)
300 gr sliced mushrooms
150 gr chopped onion
4 cloves of garlic
300 gr diced eggplant
400 gr pumpkin puree
400 gr (1 can) of diced tomatoes
3 tbsp olive oil
4 sage leaves
5 basil leaves
oregano
1 tsp salt
1/2 tsp fresh pepper
- Bechamel sauce
80 gr onion finely chopped
2 cloves of garlic
2 tablespoons vegetable margarine (or butter)
30 gr flour
2 1/2 cups soy / almond / oat milk
Nutmeg
Salt
Pepper
- Lasagne
9 lasagna sheets (160 gr)
200 gr grated mozzarella cheese
steps
- Pumpkin-Mushroom-Eggplant sauce
- First, prep the veggies by washing them or cleaning them .
Cut the onion and mushrooms into small pieces and the eggplant into small cubes. Mince the garlic. - In a deep pot, heat the oil and sauté the garlic and onion for a couple of minutes at low temperature until they turn golden brown and the onion is translucid.
- Add the rest of the vegetables. Add the tomatoes and the pumpkin puree, then stir until the ingredients are well integrated and all the vegetables are soaked.
- Pour the same amount of water as tomatoes.
NOTE: To do so you can easily use the same can of tomatoes to pour the water - Chop the sage leaves and add together with the whole basil leaves and dried oregano.
- Cover and cook for 30 minutes over medium heat.
Then remove the lid and cook for another 5 minutes. Remove from the stove and let it rest while the béchamel sauce is being prepared. - Preheat the oven to 220°C.
- Bechamel sauce
- In a small pot, melt the margarine with the garlic and onion over low heat until it is translucent and soft.
- Add the flour and stir constantly, to not let it stick at the bottom.
- Add milk, nutmeg, salt and pepper. Read notes*
Stir constantly. Once it’s thick turn off and remove from heat. - Lasagne assembly
- In a baking dish, first spread 1-2 ladles of the mushroom sauce at the bottom. Then place a layer of the pasta sheets to cover the surface. (Cut the edges if necessary)
- On top of the pasta, place another 2-3 ladles of sauce. Then about 2-3 ladles of bechamel sauce and sprinkle a layer of grated mozzarella cheese.
- Repeat the process, layering more pasta, mushroom sauce, bechamel and mozzarella until the baking dish is filled.
It’s ready when at least the third layer of cheese is placed. - Cover with aluminum foil and bake at 220 ° C for 15 minutes.
Then remove the paper and bake another 5 minutes at the same temperature - When it comes out of the oven, let the lasagna rest for at least 10 minutes before serving.
Enjoy!
video
Notes
- NOTE: I recommend mixing those ingredients in a separate cup beforehand and then pour them into the pot so that the nutmeg dissolves well.
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