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If a traditional bolognese recipe has long won our hearts, our taste buds are craving something new. With goat cheese, spinach, sun-kissed vegetables, and mushrooms, anything is possible in a vegetarian lasagna. Consider vegetables that work in layers, don’t produce a lot of water, have an interesting texture, and have a neutral or strong taste, depending on the other ingredients in the lasagna. It should be garlic, chard, eggplant, peppers, tomatoes, beets, broccoli, cauliflower, all types of cabbage in general, carrots, mushrooms, squash, spinach, turnip, fennel, parsnips, and leeks. Peas, white, yellow or red onions.
Want to make your own dough? Lasagna dough freezes perfectly and does not require thawing before cooking. If you go on an adventure, make them in bulk, then freeze them with a sheet of parchment paper between each lasagna sheet and you’ll always have a few. For 4 people, you need 4 eggs, 400 grams of flour and olive oil. Crack eggs into a mixing bowl, salt and pepper, sprinkle with olive oil and gently whisk into an omelette. Sift the flour into a large bowl, make a hole in the middle and pour the eggs. Add little by little until you get a homogeneous paste. Knead the dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes. Toss in the washing machine to get lasagna sheets and thoroughly flour before using or freezing. No pre-cooking required. If you use store-bought lasagna sheets, nothing could be simpler. Count about 400 grams of lasagna sheets for a standard Pyrex dish.
The leaves do not require pre-cooking, but it is essential that you have a good amount of sauce on your plate or else it will lack elasticity in the end. It is the sauce that cooks the dough. If you prefer a little sauce in the dish and have precooked your leaves, bring the water to a very large pot of boiling water, and cover your work surface with parchment paper or a few clean towels. Cook the leaves in batches, otherwise they won’t touch and stick together for 1 minute. Remove with a skimmer and place on paper towels without overlapping them. This way, you will assemble your lasagna very easily and you will not have any problems with cooking.
On his bed of ravioli
Don’t want to do something? Lasagna can be quick, without being a commercial industrial preparation. To make your life easier, consider fresh ravioli, beef or ricotta and spinach, which will make your base. Choose 1 kg of fresh beef ravioli or ricotta and spinach, 750 g of tomato marinara sauce and 200 g of grated cheese of your choice (mozzarella, Gruyere, Parmesan or a combination of several). Preheat the oven to 200 degrees (6-7). Pour the tomato sauce base into a Pyrex oven dish. Arrange the ravioli in a mosaic, side by side, on top. Cover it with cheese. Repeat the process until you have used up your ingredients. Bake for 20 minutes under aluminum foil, then 5 minutes under the grill. You can have an easy weeknight dish that you can serve as is, or with leftovers in the fridge or vegetables of your choice.
Adding legumes means adding vegetable protein easily. Chickpeas and lentils prioritize (simple, no soaking, 20 to 40 minutes of cooking in boiling water depending on their color). Before soaking or cooking, it is important to thoroughly rinse the legumes – whether they are dry or canned – in cold water. If you want to cook chickpeas yourself, it is necessary to soak them. Use a large bowl: a salad bowl or saucepan (be careful, the chickpeas will swell, so remember to see a larger size). Pour about 1.5 liters of water for 500 grams of chickpeas. Cover with a cloth and let it soak overnight (about 10 hours) at room temperature.
The next day, place the washed and drained chickpeas in a large saucepan, and cover with cold, clear water (at least 3 times the volume of chickpeas in water), unsalted. Be careful, it is important not to add salt at this point because the chickpeas will not cook properly until the end. Boil the chickpeas. From there, reduce the heat and simmer for about an hour and a half, stirring and mixing regularly with a wooden spoon. Once cooked, rinse with cold water and drain the chickpeas using a colander and let cool.
If you have leftover soup, whatever it tastes like, use it to finish off the lasagna sauce. The lasagna will be cooked in a delicious and well-spiced mixture of vegetables and it will taste even better. Feel free to top a plate of leftover soup with vegan béchamel. For a butter-free bechamel, you need 500 ml of soy milk or vegetable rice, 50 grams of olive oil, 60 grams of flour, 1 teaspoon of nutmeg, salt and pepper. In a small saucepan, heat the olive oil over medium heat and add the flour. Mix with a paddle attachment until a homogeneous mixture is obtained, without lumps. Pour in all the milk and stir until the sauce thickens. Add salt, pepper and nutmeg. mix up. Once the ingredients are ready for the layers, pour a little of the béchamel sauce into a large dish on the bottom and distribute it evenly.
Lentil, bechamel and cauliflower lasagna
Enough for 4 to 6 people. Preparation: 20 minutes. Cooking: 40 minutes
2 packages of lentils (2 x 400 g) 1 package of tomatoes (400 g) 1 broccoli in florets 1 250 g of Paris mushrooms, chopped 1 onion, 1 carrot, finely chopped 1 clove of garlic, minced I 1 vers. c. Stacked dried oregano 100ml milk 1 stock cube 1 sheet lasagna no precook olive oil salt and freshly ground pepper
In a saucepan, heat a little olive oil and fry garlic, onions, mushrooms and carrots for 5 minutes. Add canned tomatoes. Fill the empty canister with water to the brim and add it to the bowl. Add the cube and thyme, season and simmer for 15 minutes. Meanwhile, cook broccoli (10 minutes in boiling water or 15 minutes with steam). Strain it before mixing it with the milk. Season and flavor with nutmeg. Preheat the oven to 180 degrees (6). In an oiled gratin dish, begin assembling. Place a layer of lentils at the bottom of the dish and cover with a layer of lasagna slices, broccoli puree and lasagna leaves, then the mushroom and tomato mixture. Repeat the process. Bake 25 minutes.
Grilled vegetable lasagna
Enough for 4 people. Preparation: 20 minutes. Cooking: 40 minutes
Lasagna sheets I 3 zucchini I 3 eggplant I 250 grams mozzarella cheese 30 cl Collice tomatoes 1 onion 1 2 garlic cloves 1 tbsp. in s. Dried oregano I 10 ml olive oil salt and ground pepper
Wash the zucchini and eggplant. Cut it into 1/2 cm thick slices (remove the ends). Grease both sides with oil (using a brush) and place them on a cast iron grill. Roast them for 1 minute on each side, salt and pepper (supplement several times). Peel and chop onions and garlic. In a saucepan, melt with 2 tablespoons of oil. Add the tomato cole, thyme, salt and pepper and reduce the heat for 10 minutes. Heat the oven to 180 degrees. Grease a baking dish with oil. Alternate layers of lasagna chips, grilled vegetables, and tomato cole, ending with lasagna sheets. Cut the mozzarella into thin slices, cover the lasagna and bake for 30 minutes. Her feet are very hot.