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Classic Vegetable Lasagna

A vegetable take on the Italian classic—you have to try it! This vegetable lasagna will wow you with its flavor, just like it wowed me. The dish is juicy, fragrant, and full of zing. A fantastic option for vegetarians.

@rishk@Author avatar
Recipe author
Classic vegetable lasagna
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 29 % 6 g
Carbohydrates 48 % 10 g
112 kcal
GI: 40 / 50 / 10
  • Peel the onion and cut it into dice. Peel and rinse the parsley root; peel the garlic and chop it finely. Seed the chili and mince it with a knife. Rinse the zucchini, peel it, scoop out the seeds, and cut it into cubes. Peel the carrots, rinse, and dice. Rinse the broccoli, break it into florets, and chop them in a food processor (if you have the right disc, you can use it to dice the vegetables, too). Seed and core the bell pepper, rinse it, and cut it into strips. Rinse the tomatoes and cut them into wedges.
  • In olive oil, sauté the onion and garlic, then add the chili, carrot, and parsley root and cook for 5 minutes. Add the zucchini and broccoli, cover, and simmer over low heat for 5 minutes. Only then add the tomatoes and bell pepper, season with salt, and simmer for about 7 minutes.
  • In a small saucepan, melt the butter over the heat, then add the flour and stir. Pour in the milk and whisk until smooth. Return the pan to the heat, bring the sauce to a boil, and season with salt and nutmeg. Thin the finished béchamel with broth (vegetable or mushroom both work).
  • Spread a little white sauce in a baking dish and lay down a layer of lasagna sheets (check the package to see whether the sheets need pre-boiling—mine didn't). Follow with a layer of the vegetable mixture and spoon béchamel over it. Grate the cheese and sprinkle it over the top. Repeat the layers until you run out of ingredients (mine made 4 layers). Finish with béchamel and the rest of the grated cheese, then cover the dish with foil.
  • Bake in an oven preheated to 350°F (180°C) for 35 minutes, then remove the foil, top with tomatoes, and bake another 10 minutes. Before serving, sprinkle the lasagna with chopped dill.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Broccoli - 33  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Lasagna sheets - 337  kcal/100g
  • Broth - 15  kcal/100g
  • Parsley root - 49  kcal/100g
  • Nutmeg - 556  kcal/100g

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