Indulge in the richness of our vegetarian vegetable lasagna recipe, the ultimate family dish that everyone agrees on! To change from the traditional Bolognese sauce, this baked pasta recipe gives pride of place to candied sun vegetables (zucchini, eggplant, bell peppers) gently simmered in a tomato sauce fragrant with herbs. The secret to a successful and perfectly structured dish? A creamy homemade béchamel and an essential resting time after coming out of the oven for impeccable slices. Delicious, healthy, and colorful, these meat-free gratin lasagnas will quickly become a classic for your convivial meals!
Ingredients
- 12 feuille Lasagne Sheets
- 2 pièce Zucchini
- 1 pièce Eggplant
- 400 g Canned Tomatoes
- 2 gousse Garlic
- 500 ml Milk
- 40 g Butter
- 40 g Flour
- 1 pincée Salt
- 1 pièce Red bell pepper
- 1 pincée Black Peppercorn
- 1 c. à café Herbs de Provence
- 1 pièce Onion
- 100 g Emmentaler cheese
- 1 pincée Nutmeg
In the kitchen
Cook it step by step in the app
Open the Safimeal app to prepare this dish. You’ll find detailed instructions, photos for each step and a timer to guide you easily.
Nutrition
Estimated values per 100 g
