Lasagne Di Vegetariana Recipe

Heat 2 tbs extra virgin olive oil in a large skillet or saucepan over medium heat. Add the finely diced onion, carrot, and celery. Sauté until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 1 minute until fragrant. Add diced zucchini, red bell pepper, and chopped mushrooms. Cook, stirring occasionally, until the vegetables begin to soften and any released liquid evaporates, about 6–8 minutes.

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes and vegetable stock, stirring to combine.

Add dried oregano, dried thyme, sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning.

If you haven't already wilted the spinach: heat a small skillet over medium heat, add the spinach in batches and cook until just wilted, 1–2 minutes. Drain in a sieve and press out as much liquid as possible. Chop finely and weigh 200 g (as listed).

In a bowl, combine ricotta, chopped spinach, egg, 100 g grated Parmesan, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and well incorporated. Set aside.

In a medium saucepan, melt 50 g butter over medium heat. Add 50 g flour and whisk continuously for 1–2 minutes to form a blond roux without browning.

Gradually add 700 ml warm milk in a steady stream, whisking constantly to avoid lumps. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season with 1/2 tsp salt, 1/4 tsp pepper and a pinch (1/8 tsp) of grated nutmeg. Remove from heat.

Preheat oven to 190°C (375°F). Lightly oil a 23 x 33 cm (9 x 13 in) baking dish with 1–2 tbs olive oil.

Spread a thin layer (about 1 cup) of the vegetable ragù over the bottom of the dish to prevent sticking.

Place a layer of lasagne sheets to cover the bottom (3–4 sheets depending on dish size). If using regular dried sheets, pre-boil according to package instructions 1–2 minutes less than directed so they finish cooking in oven; drain and lay sheets between damp towels. If using no-boil sheets, use directly.

Spoon about one-third of the ricotta-spinach mixture evenly over the pasta layer and spread gently. Spoon about one-third of the ragù over the ricotta. Drizzle or spread about 3–4 tbs of béchamel over the ragù (or omit if not using). Scatter a few torn basil leaves and a light sprinkle (about one-third) of shredded mozzarella and grated Parmesan.

Repeat: add another pasta layer, then another third of ricotta, another third of ragù, béchamel, basil and cheeses. Finish with a final pasta layer, remaining ragù spread on top, the rest of béchamel, then the remaining shredded mozzarella and 30 g grated Parmesan.

Lightly brush the exposed edges of pasta with a little olive oil and sprinkle a pinch of salt and pepper over the top.

Cover the dish tightly with aluminum foil (sprayed or lightly oiled on the underside to prevent sticking). Bake in preheated oven for 30 minutes.

Remove the foil and bake an additional 10–15 minutes, until the top is bubbling and golden-brown. If you want extra browning, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 10–15 minutes to set. Garnish with remaining fresh basil leaves, slice into portions and serve.