Vegetable Lasagna

Vegetable Lasagna
Serves 6

Lasagna Pasta 
Mozzarella cheese

For the filling: 

250g Spinach  
250g Mushrooms  
2 Eggplant  
1 Leek  
Mushroom Garum  
Olive oil  
Salt and pepper, to taste  
500g Ricotta 
Lemon zest  

For the bechamel: 
30g Butter 
30g Olive Oil 
60g Flour 
1L Milk 
Dash of Mushroom Garum  
Parmesan or nutmeg 
Salt and pepper, to taste 

  • Preheat oven to 180ºC (350ºF). 
  • Start by preparing the filling: Stir fry the spinach with some garlic until wilted. Remove and set aside. In the same pan, stir fry the mushrooms until golden brown. Add the leek and eggplant, cooking until tender. Add a splash of water or broth and some mushroom garum to achieve a saucy consistency. Set aside. 
  • Combine the cooked vegetables with the ricotta. You can either mix everything together or layer the spinach and ricotta separately from the mushroom mixture. Season with salt, pepper, and lemon zest. 
  • Prepare the bechamel sauce: In a saucepan, heat the butter and oil until melted. Add the flour and cook until golden brown. Gradually add the milk, whisking continuously to avoid lumps from forming. Allow the sauce to simmer until thickened. Season with mushroom garum, salt, pepper, and any additional flavorings like nutmeg or Parmesan. 
  • Build the lasagna: Start by covering the bottom of a baking dish with a layer of bechamel sauce. Place a layer of lasagna pasta sheets on top of the sauce. Spread a portion of the vegetable and ricotta mixture evenly over the pasta. Repeat, layering pasta and filling, until all ingredients are used, finishing with a layer of pasta on top. 
  • Pour the remaining bechamel sauce over the top layer of pasta. Sprinkle with mozzarella cheese and drizzle with olive oil. 
  • Bake the lasagna in the preheated oven for about 20 minutes, or until golden brown and bubbling. Feel free to grate Parmesan over the top before serving or at the table. 

In the making

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