Vegetable lasagna with carrots, leek and bechamel

It doesn’t always have to be meat: especially not with this delicious vegetable lasagna! In this post, I’ll show you how to prepare a vegetarian lasagna that competes with meat lasagna. The filling consists of caramelized carrots with leeks and tomatoes. A homemade béchamel and the crunchy lid made of mozzarella round off this delicious lasagna perfectly. Here are the details:

Lasagne is a popular casserole dish, especially with Italians around the corner or on a cooking evening for two. The problem with original Italian lasagna: It is so powerful that you hardly dare to eat a second piece. With this recipe for a vegetable lasagna, I’ll show you how you don’t have to do without lasagna and can even eat more than one piece of it.

For this filling of the vegetable lasagna you need a large bunch of carrots, a stick of leek, an onion, fresh garlic, some cane sugar, vegetable broth and chopped tomatoes as well as fresh spices and herbs. That means in plain language: No fatty meat, but fresh and healthy ingredients. No wonder that a piece of this lasagna has just 260 calories! Even though there is a spicy bechamel under the crunchy mozzarella. That’s why I recommend adding a small side salad to the lasagna, such as Lamb’s lettuce to reach. This is the perfect way to round off your dish. And now I just say: Let’s go for the vegetables!

Easy recipe

Vegetable lasagna with carrots, leeks and bechamel

Find the ingredients and instructions for Vegetable lasagna with carrots, leek and bechamel.

Prep time

20 min

Cook time

40 min

Yield

4 servings

★ 4.5 · 4 ratings

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Ingredients

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• 610carrots, peeled
• 200 mlvegetable broth
• 160lasagna sheets (approx. 160g)
• 1 tbsp.cane sugar
• 89leek
• 1onion
• 1 cloveof garlic
• 400 canchopped tomatoes with basil
• 125mozzarella
• salt, pepper, Italian herbs
• 13.67olive oil

• béchamel section

• 15 gbutter
• 1 tablespoonflour
• 200milk
• seasoning

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Instructions

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1. Peel and slice the carrots. Cut the leek into slices. Finely dice the onion and garlic. Then sauté the onion and garlic in a pan and shortly after add the carrots and caramelize with cane sugar
2. Add the leek to the pan and lightly sauté everything. Then deglaze with vegetable broth and boil briefly until the liquid has slightly evaporated. Then add the tomatoes and stir. Season with salt, pepper and Italian herbs and simmer.
3. Meanwhile, for the bechamel, melt the butter in a saucepan, stir in the flour and pour in milk. Bring the sauce to the boil, stirring. Add as much milk until the desired consistency is reached (should not be too liquid). Then season with salt, pepper and nutmeg and set the pot aside
4. Now layer the lasagna: In a baking dish, first spread some of the vegetable filling on the bottom so that it is covered (not too thick!) Then lay out the first layer of lasagna sheets. Cover them again with vegetables and spread half of the bechamel on the vegetable layer. Then layer lasagna sheets and vegetables again. Repeat until the vegetables are used up. Spread the rest of the béchamel on the last vegetable layer
5. Now bake the lasagna for about 20 minutes in the oven at 180 degrees O/U, so that the béchamel cover hardens slightly. Then take the lasagna out of the oven, top with mozzarella and finish baking for another 20 minutes.

Nutrition per serving

Calories

454 kcal

Protein

17.2 g

Carbohydrates

63.4 g

Sugar

18.8 g

Fat

15.8 g

Saturated fat

7.5 g

Fibre

7.6 g

Salt

1.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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