2 Recipes To Make A Vegetarian Lasagna

Today, both vegetarian and vegan gastronomy have gained greater recognition. This is due not only to the increase in people who decide to adopt this type of diet, but also to the dissemination of information and, of course, to the flourishing of food establishments exclusively dedicated to this sector. And one of the most popular dishes is vegetarian lasagna and its vegan variant.

Pasta-based meals are one of the most recurrent in the West. Their main advantage is the infinity of combinations of ingredients that they admit. Therefore, dishes such as lasagna can easily be adapted to a vegetarian or vegan diet, as the case may be. Here are some of the most delicious recipes for you to enjoy.

Vegetarian lasagna recipe (for 4 people)

Ingredients

• 1 zucchini
• Olive oil
• 1 aubergine
• 6 sheets of lasagna
• 1 medium onion
• 2 small tomatoes
• 3 small carrots
• 1 cup of grated Parmesan cheese (90 g)

• 3 tablespoons of textured soybeans (60 g)
• Bechamel sauce (the amount needed)
• Optional: fresh basil leaves
• Seasonings: oregano, salt, black pepper

Preparation

1. First of all, we must hydrate the textured soybeans. To do this, we will need to fill a bowl with water at room temperature, and let it soak for 15 minutes.
2. Once the soy has been hydrated, drain it well. We booked.
3. We put a pan to preheat with a little oil (3 tablespoons is enough).
4. Peel and cut half the onion into rings. Apart, we chop the zucchini and the sliced ​​aubergine.
5. We take the vegetables to the pan to sauté them for about 10 minutes, approximately. It is important to stir from time to time to avoid burning.
6. Besides, we wash, peel and cut the carrot into small cubes. We do the same with the tomato and the other half of the onion.
7. We put the textured soybeans, the carrot, the tomato and the onion to the pan with the rest of the ingredients and sauté everything. We season to taste.
8. We preheat the oven to 180 ºC.
9. Meanwhile, we put a pot with plenty of water to boil. Once the water reaches its boiling point, add the pasta sheets and a tablespoon of salt and a pinch of olive oil.
10. Once the pasta sheets are al dente, drain the hot water and submerge them in a container with cold water for 2 minutes.
11. Remove the slices from the water, drain well and proceed to give them a layer of olive oil on both sides to be able to start assembling the lasagna.
12. We place a sheet of pasta, filling, béchamel and repeat the procedure until sealing. Then we take it to the oven for about 15 or 20 minutes.
13. We gratin for about 2 or 3 minutes and serve our vegetarian lasagna. As a decoration, we can add some fresh basil leaves.

Vegan lasagna recipe (for 4 people)

Ingredients for the stuffing

• Olive oil
• ½ leek
• 1 large onion 
• 1/2 cup of raisins (75 g)
• 3 cups of spinach (120 g)
• ½ cup of pine nuts (75 g)
• ¾ cup of mushrooms (150 g)
• Seasonings: salt, black pepper

Ingredients for the sauce

• 1 can of crushed tomato (400 g)
• 1 small sweet chive
• ½ red pepper
• Seasonings: a pinch of salt and a pinch of sugar, 1 tablespoon of Provencal herbs (15 g)

Ingredients for the cheese

• ¾ cup of soft tofu (200 g)
• 1 tablespoon of tahini (15 g)
• 2 tablespoons of olive oil (30 ml)
• 1 tablespoon of lemon juice (15 ml)
• Condiments: a pinch of salt and a pinch of sugar

Ingredients for the bechamel

• ¼ cup of flour (50 g)
• 4 tablespoons olive oil (60 ml)
• 2 cups of soy drink (500 ml)
• Seasonings: salt, black pepper and nutmeg

Preparation

1. Unlike vegetarian lasagna, to prepare this recipe, it will be necessary to prepare the vegan cheese well in advance. For this, you need to have soft tofu.
2. We cut the tofu into small cubes. Next, we crush them together with the other ingredients for the cheese, until we obtain a homogeneous mass.
3. We let it rest in the refrigerator until it is time to add it to the lasagna.
4. We wash, drain and crush the spinach in the food processor.
5. We clean the mushrooms and cut them into small cubes.
6. Next, we sauté all the sauce ingredients in a pan for a few minutes.
7. Meanwhile, we prepare the bechamel. For this we will only need to process all the mentioned ingredients in the blender until we get a homogeneous cream, without lumps.
8. We preheat the oven to 180 ° C.
9. In a refractory container, place the pasta sheets (previously cooked al dente), a layer of sauce and another of béchamel. We repeat the procedure until the lasagna is sealed.
10. We take to the oven for 30 minutes.
11. Cook for 5 minutes to brown the top layer and, finally, remove from the oven and serve.

Preparing a vegetarian or vegan lasagna is not that different from a regular lasagna. In fact, the preparation time is very similar, and the only requirement, in the case of vegan lasagna, is to prepare the tofu well in advance.

And when it comes to the ingredients, you can always vary the quantities and the vegetables, to achieve one flavor or another. Creativity will be on us.